My name is Silvia Colloca and I am an Italian-born food lover living in Sydney, Australia.
Follow me on Silvia’s Cucina and I hope you will find my private insight of Italian family home-cooking joyful and inspiring.
Ciao!
A few things you should know about me
1. I am a self-proclaimed food lover
2. Although I have no official cooking training, having been exposed to Mamma and Nonna’s cooking since I was born has to count for something!
3. I am a professional actress both for stage and screen (big and small)
4. I have played the Vampire Queen twice! First in Universal Pictures’s VAN HELSING, then in UK’s comedy LESBIAN VAMPIRE KILLERS (no kidding! and no, it is NOT porn…) I have also played (sang the role, I should say!) the wicked Queen in Opera Queensland Production on SNOW-WHITE for The Brisbane Festival 2016. The reviews were amazing! (“Silvia Colloca is extraordinary as the mother – her sexiness and vulnerability wrap around each other beautifully through the piece and she easily navigates the highs and lows her character is gifted. Her eventual breakdown is a joy to watch” BRISBANE TIMES)
5. I am also a professional Opera singer and I attended Milan’s SCUOLA MUSICALE for 4 years. Here is Australia I have sung in various Opera productions, my favorite being ORFEO ED EURIDICE at the ART GALLERY OF NSW in 2015.
6. I have had the joy of singing in Europe’s most beautiful theaters such as The London Palladium, Berlin’s Tempodrom, Milan’s Teatro Nazionale, among others.
7. I have become an Australian citizen in July 2013
8. I have three children. Two boys, Raphael and Miro and Luna, my baby girl, born in 2017.
9. Both my children Raphael and Miro are bilingual and they attended school in Italy for a few months in 2017.
10. I have co-written, co-created and co-produced two TV shows. MADE IN ITALY WITH SILVIA COLLOCA for SBS and SILVIA’S ITALIAN TABLE for ABC (Both Australian networks). Made in Italy sold in over 23 countries and Italian Table is following suit!
11. In July-August 2012 I played the role of The Bride in Malthouse Theatre production of Lorca’s BLOOD WEDDING, in Melbourne. I cooked for my cast mates most nights after the show and in between matinee and evening shows! In April-June 2013 I co-starred in Griffin Theatre production of THE BULL, THE MOON AND THE CORONET OF STARS. I cooked with my cast mate every day whilst on tour.
Love for food never leaves me!
Silvia’s Cucina is on Facebook , Twitter and Instagram
SILVIA’S CUCINA is available in stores and online!
MADE IN ITALY is available here, here and here
LA DOLCE VITA is available online on Amazon and here
Silvia Colloca 
Great blog! I live in Milan and am learning so much about Italian cuisine from your blog.
Thanks so much! I hope you are enjoying living in my hometown!
Thank you, Silvia)))))))))))) I`m from Russia. And you helped me very much.)))))))))))
So glad to hear it! Welcome to my blog, Veronika!
Your recipes look soo amazing! I going home to make some bread tonight, yum!
Thanks Christine, did you bake yet?
Silvia
I want to email you a food reccommendation. Please email me your address. thank you
Dear Dan, I reply to all comments on this blog, so feel free to ask me anything!
Silvia
Silvia, would you like to visit Russia? We love you so much))) Thank you))))))You and Richard Roxburgh the best actors in world)))))))
Thank you so much, Mariya!
Hi Silvia!
I come from an Italian/Egyptian background and also am a self-proclaimed foodie if nothing else!I have only recently come across your web site and it gives me copious amount of pleasure making and devouring all the heart filled recipes you write about. Your ‘cozze in bianco’ are to die for and a personal favorite!
I have become a huge fan, so please keep up the great work! I also think Richard is brilliant! I study law full time so not much time for TV however I always indulge in a weekly fix of Rake!
Ciao Bella
Thank you Joe, we both appreciate your kindness! Keep cooking (and watching Rake!)
Wow I can say I know a star ….I live in Udine and here there are celebrities so for me it’s an honor to receive your responses.
I started this blog to try and improve my English, because in my dreams and those of my wife there is to emigrate to Canada.
We want to go to Canada to give a future to merit our 2 year old daughter Michelle.
In my last post the see busy making Christmas tree. http://realitaliandish.wordpress.com/2012/12/02/breathing-in-christmas/
Congratulations you are a great Cook
Wonderful post! Good luck to you and your famiglia,
Silvia
Thank you very much
Ciao Silivia, i just happened to come across your blog, and I must say that I find it very interesting, I’m Italian (Neapolitan to be exact) and have been living in Canada since I way ten years old, My husban is Milanese, Macherio. Are you also from Milano? I;m just curious…..keep up the good work. ciao
Hi Rose! I was born and raised in Milan, but I have been living in Australia for 6 years now. I truly love it here, although I miss home and family….
Looking forward to great food!
Thanks Sylvia!
I’m so happy to find you on this site. Silvia. It’s good to follow you and your food looks delicious! Italian food one of the best-maybe the best actually (smiles) I hope we’ll have the chance to work together on a beautiful movie project someday! Have a good cooking and a happy life! Jordan.
Hi Jordan, of course I remember you. How good to find you here. I hope you will enjoy my recipes! Keep well, Silvia
Did you have a recipe for a Lemon Tart (Tort) posted some time ago? It included a link to the Tart Mold.
Thanks,
Louise
Hi Louise, is it this one? https://silviascucina.net/2011/05/24/torta-di-mandorle-ricotta-e-limone-almond-ricotta-and-lemon-torte/
All the best
Silvia
Hi Silvia, it was such a joy to receive your book as a Christmas gift and I have tried quite a few recipes with great results. Quick question, do you know how to go about coating the inside of cannoli shells with dark chocolate? It stops them loosing their crunch then you can fill them the day before you need them.
Thank you, Carolyn
Hi Carolyn, I’m so glad you enjoy my book!
Now, with the cannoli dilemma… have you tried using a very smal pastry brush and twirl the chocolate around the inside of the shell. Then leave to dry standing up so that the coating drops to the bottom…. Ket me know!Silvia
Hi Silvia,
Making Focaccia at the moment, I lived in Pisa for a year as a Nanny and thats where I discovered this wonderful bread. I didn’t realise you were the bride in Van Helsing! I love that film and think you and Richard were great in it. Do you live in Australia then?
Naysha x
Thanks! Yes, we live in Sydney now! I will pass on your regards to Richard.
Silvia
Ciao Silvia,
I happily stumbled upon your lovely blog! I emigrated from the Netherlands to Italy (close to Lago Maggiore) almost 7 years ago…and enjoy the delicious Italian cuisine the most!! (I have an Italian dad, so already very familiar with Italian food).
I will continue to follow you and your yummy recipes 😀
Letizia
Hi
Great blog! We are including it in http://catablog.com.au which is an online directory of Australian and New Zealand bloggers and their social media influence.
We would like you to register (it is free for bloggers) to check you details are up to date and you can enjoy the benefits of Catablog – networking with other bloggers as well as Brands and PR.
Any questions please email me.
Janyne Moore
janyne@catablog.com.au
http://catablog.com.au
Thanks for adding me, very pleased you found me!
Hi
Is it possible to find your book anywhere in Europe so I can buy it please.
I love your blog but I love books too so I’d rather have it in hand rather then download it.
Thanks
Karen
Malta
Hi Karen, for now the book is only available in Australia, but I’m hoping this will chance soon. Thank you
Hi Silvia,
My name is Chris Colloca I’m a chiropractor in Phoenix, Arizona with a passion for food and wine. My grandparents, Sebastiano and Domenica Colloca are from the tiny village of Mitta in Calsevecchio, Sicily (near Taormina). They immigrated to the USA in 1914. I wonder if we are distant cousins?
Anyway, my wife and I opened a winery in Upstate, NY called Colloca Estate. We would like to carry your cookbook. Do you have distribution where we could buy QTY 10-25 at a time?
Wishing you all the best in all of your incredible endeavors. In my chiropractor role, I visit Australia each year to conduct spine research and also import Aussie wines from the Barossa on the Colloca label. Small World. 🙂
Ciao Silvia,
mi piacciono le tue ricette, leggere, saporite e con tante verdure, molte sono ideali anche per chi mangia vegetariano come me, quindi grazie!
E… greetings from Italy 🙂
ps: buone cose a te e a tuo marito anche per la vostra carriera cinematografica (mi sono molto divertita con il suo ‘Rake’!)
Grazie Elena! Salutami l’Italia. Ps Ma dove lo hai visto Rake?
Hello Silvia,
Congratulations on your new section in Delicious magazine, fantastic!
I was born here and my parents are Abruzzese from a village called Tocco Da Casauria – Province Pescara. And when I saw that you used ‘Centerbe’ in one of your recipes in the Delicious magazine I was quite excited as that comes from my parents town. My mum used it some sweet recipes and dad just put a dash in his espresso.
I bought your first book when it first came out and can’t wait to buy your new one.
Continue this passion of food and I hope Richard appreciates and loves your cooking!
Hi Silvia,
First, I want to compliment you on your delicious food photos and recipes! The editorial team at Honest Cooking is looking to add new talent to our ever-growing network of contributors and we would like you to be a part of Honest Cooking and our newest ventures, Alimentari and PAIR, that will launch in the new year. We think you would be a perfect fit for Alimentari.
I would love to hear from you!
Warm Regards,
Annelise McAuliffe
Web Editor & Events Coordinator
Honest Cooking – The New Flavor In Food Media
261 Madison Ave. 9th Floor
New York, NY 10016
International: http://www.honestcooking.com
España: http://www.honestcooking.es
Italia: http://www.honestcooking.it
Join: facebook.com/honestcooking
Follow: twitter.com/honestcooking
annelise@honestcooking.com
Hi Silvia,
Am enjoying your show on SBS. Have been trying to print the apricot cake recipe on this blog but for some reason it doesn’t print! Help!
KIran
You can find all the recipes on the SBS website as well.
Ciao!
Grazie mille! I am going to try it out for Christmas.
Hi Silvia,
I’m wondering if you can tell me where you got that beautiful white polka dot dress which you wore on Tonight’s show (Sydney) -It is fabulous and my wife would love it.
I love the show by the way
Kind regards,
Andrew
Hi Andrew! Your wife is a lucky girl! It it an Halannah Hill number, from 2013…
Are all the recipes featured on the sbs tv show in your book?
Indeed they are. And plenty more…
Cara Silvia, sono Mariacristina. Come te ho sposato un Australiano, Simon. Abbiamo 4 bimbi, Celeste, Allegra, Delilah e James, una adorabile peste di 2 anni. Abitiamo sulla Gold Coast, a Main Beach. Prima ero il console onorario italiano in Papua Nuova Guinea.
Ho aperto ieri un sito per promuovere la cultura italiana (cosa che prima facevo da console). Ci sono solo 3 blogpost, ma leggiti http://romeathome.net/blogs/news/16226312-how-to-help-stranded-nymphs, tanto per avere un’idea.
Il fine e’ di far conoscere l’Italia che si solito si ignora, e gli Italiani, che pensano in modo molto diverso dagli Australiani. Pensa solo al differente approccio alla spiaggia, o all’acqua http://romeathome.net/blogs/news/16194204-of-love-and-water. Il target per la parte culturale gratis sono tutti quelli che possono parlare inglese, ovunque nel mondo.
Ci saranno reviews di libri, apps, documentari, segnalazioni di mostre e di siti riaperti al pubblico come la Domus Aurea e il Bunker di Mussolini. Il prossimo post sara’ sugli elefanti di Roma, passando per Pirro, Annibale e il Colosseo e arrivando al pezzo forte della Polledrara di Cecanibbio: un museo che non conosce nessuno nella periferia di Roma pieno di elefanti, rinoceronti e altri animali di più’ di 300,000 anni fa.
Lo scopo e’ fare emozionare la gente, così’ si ricorda delle cose.
Mi piacerebbe fare dei podcasts e anche degli ebooks mettendo insieme più’ articoli. Seguendo il tuo esempio, potrei anche fare una serie di documentari e dei libri.
Fammi sapere che ne pensi delle storie nel blog. Dimmi anche se vuoi essere una guest blogger. Dal momento che prima vivevo a Londra molti dei miei contatti sono in giro per il mondo e potrebbe darti exposure. Mi rendo conto che in Australia sei esposta più’ che abbastanza!
Chiaramente ogni consiglio che ti viene in mente e’ buono.
Se il progetto non ti dovesse piacere, o se comunque non volessi contribuire al blog, magari dovremmo tenerci in contatto ugualmente, visto che credo che stiamo crescendo tutti i nostri bimbi con due culture e due lingue. Noi andiamo in Italia a fine maggio e torniamo ad agosto.
I tuoi documentari piacciono molto anche alle mie bimbe, che adorano cucinare. Allegra (7 anni) e’ la tua fan più accanita.
Intanto un bacio grande,
Mariacristina Saraceno
040 654 0959
Hi Silvia, I’m so pleased to have found your beautiful blog as my daughters and I have been truly enjoying your television program! We are all lovers of all things Italian, especially food (my grand parents are Italian) and look forward to adding some of your delicious creations to our repertoire, beginning with your apricot cake. Love Kristin from Mamacino x
you cannot begin to imagine how glad I am to stumble upon your blog and now your books and cooking show on sbs! I have always had a soft spot for Italian food. I am Filipino born, migrated to Australia when I was a teenager, married to a wonderful Aussie and we have two bicultural (but sadly not bilingual) children. Cheeky too. I am a preschool teacher in a long daycare centre and my unwind time includes watching your show. it makes me feel like I too can bring authentic Italian food to my table which my family can enjoy. I like that the recipes are family recipes, which means they have indredients that reguLar folk like me can source out. Thank you, thank you, thank you. Oh, and the photography is beautiful too…..which appeals to the frustrated shutterbug in me. 🙂 all the best and a happy new year to you and yours! I hope you had a lovely time with your parents. It is nice when you get to be a daughter again once in a while. I know I always look forward to seeing my Mum and Dad. Cheers!
Hello Silvia, THANK YOU so much for your recipe for Strawberry scones with mascarpone. I came across it through a web search for scones which I will be preparing this Friday for a tea party of 6-8 friends who LOVE food but like to eat healthly also. Every recipe except yours called for 4 cups of sugar and three-fourths of a pound of butter. YIKES. i cannot tell you how releived I was to find your recipe. I also took the time to read your “About You” section and was suprised to find how skewed my thinking is about Italian Cuisine. I believed all those things you said. Thanks so much for opening my eyes and I will follow your blog closely. Hugs to you
Belinda from Virginia USA.
Sorry, I did mean to write 4 cups of flour………Belinda
Hi Silvia we have been watching your show on SBS and love it. We are going to Rome in April and we are thinking of going to Abruzzo due to the lovely towns you have shown on your show. Which town would you recommend to stay a couple of nights. We prefer a country town as Australia has beaches and i can smell the sea from my house so country towns would be ideal. hope to hear from you. Margaret
Hi Silvia,
My family are also Abruzzese – from a small town called Sant’Eufemia a Maiella. My noñnå makes delicious sweet Pizelle, and of course there is no recipe! I have tried numerous recipes online, mixed with my noñnå’s guidance but none of the recipes are quite right. Noñnå keeps saying “you’ll know when the batter is right” but I never do! Do you have a recipe you could share with me?
Ciao Silvia, my name is Elisa and I’m from Verona. I lived in Australia for one year last year and that’s where I found out about your cooking show on Sbs. It’s mostly thanks to you and my husband (I just got married to an Australian from Perth) that I started getting passionate about cooking, your leek and zucchini risotto has become one of my signature dishes! We live in Italy now, but while I was there watching your show was really inspiring and made me fall in love again with our Bel Paese so much so that we decided to experience having lunch on a trabocco in San Vito Chietino, it was really worth it! Speriamo di incontrarci un giorno. Un abbraccio!
That’s so great Elisa! Grazie mille!
Hi silvia! When will you post gelato recipe.i love Italian ice cream.
Im heading to Europe later this year. I travelled around Europe about 6 years ago and oddly enough was disappointed with the food (my fault though) I think we ate in typical touristy restaurants with frozen food etc etc and found that a lot of the food was pre-made foccacias and sandwiches and didn’t really get the food experience we were hoping for, especially in Italy. Do you have any suggestions on any tours that really focus on experiencing good local food in Italy? I want to make sure I do it right this time around! Any advice would help..thanks
Hi Silvia,
Great Blog!
I hope you can help me with a much needed recipe! When I was a child my grandparents always made cookie dolls for the girls and horses for the boys. My grandparents have now passed and I would love to bring the tradition back. I think they are called Easter Dolls (Pupe di Pasqua). My family is from Abruzzo. I was hoping you had a recipe (however, it needs to be nut free because of allergies). I was also hoping you would have some pictures to jog my memory of how they exactly looked. Thank you in advance.
Hello Silvia, I was hoping to chat to you about an upcoming event, I’m not sure if you have a manager I should be speaking with? Would it be possible for you to contact me please? Thank you kindly in advance, Chantal.
I was wondering if your book is distributed outside of Australia. I live in Canada and would love to access a copy.
Thanks
Ciao Silvia, I adore your work with your food especially coming from an italian background – food is my life (anche come Te)! In saying that I am dying to go to Italy for a week or so to dedicate time to cooking courses and I was wondering if you would be able to recommend any? Unfortunately I am finding it a bit difficult to come across a trusted and traditional one so would love your insight and expertise. Gracie Mille! X
Hi Silvia,
I am doing food technology year 12 at school and I have to produce a folio. The brief of my folio is that I am a food blogger travelling to Italy and cooking with my family. I must do primary and secondary research and was wondering if I could email you a few questions to be apart of my primary research.
Thank you for your time
Mimma
miermano@outlook.com
Hi Silvia,
I share with the fact of being an Italian abroad.
The same passion for my country food pushed me the create a site in the UK called http://italianfooddistribution.co.uk/ in which selling Italian food but also sharing recipes or funny Italian Adverts (here a Loacker example http://italianfooddistribution.co.uk/product/quadratini-loacker-online/).
I would be pleased to share your recipes on my site if you don’t mind 😉
You sure can! x
Hi Silvia,
I can’t post photos on Facebook and post things on Facebook can I allow to? Why can’t I post?
I loved reading about your recipe on Farfalle with Prawns on your blog.
I am about to publish a new magazine called “Artfull Cooking Magazine” exclusively on the Apple Newsstand and I think the readers of the magazine would love to read this recipe also.
I was wondering if I could reprint that recipe in the magazine and our blog site. If you would like me to promote something for you, maybe a book or a specific web page you want me to point people to, I would be more than happy to do that. Because it is an interactive magazine, once people have read the recipe they can be directed straight to a web page of your choice.
I hope to hear back from you soon.
Kind Regards,
Pamela Martinez
Publisher
AM/PM Media Group
320-761-7166
artfullcookingmagazine@gmail.com
Silvia: per che no c’é una versione in Italiano del tuo blog, Habito all’Argentina e mi piace tantisimo la cucina italiana e la lingua italiana. Abbraccio fortissimo.
Silvia,i am in love with your show i.e made in italy with silvia colloca,silvia i have learnt to cook pastas from ur show and seriously i want to work withu as a cook and want to visit ur place,italy,and me too food lover
Hi Silvia!
I’m the owner of Pescefragola.it, an italian blog about healthy living.
We really appreciate your recipes and we would like to ask you some questions and then post the interview in our blog.
What about my proposal?
We would be so glad to interview you! 🙂
Thank you and congrats for your career!
Francesca
hi Silvia, Many greetings !!
When I see your show on Fox channel(India), I could smell the Italian essence of everything— the rich delicious food, culture, bit of Italian accent and the Italian beauty. Beautiful you are. (:
Thank you kindly for your lovely message,
Silvia
Hey! Silvia. I´m argentina but I am living in Madrid 10 years ago!. I like very much the italian food. I saw Canal Cocina´s program about “the italian kitchen…” and I am doing all recipes that you show us!! Delicious!! Thanks very much!!!
Grace.
.
My name is Domenica and I am currently studying year 12 Food Technology. I have to produce a folio and part of my folio I must use primary and secondary research sources. As part of my secondary research I referred to your blog and also included screenshots of your web-page. As I wish to enter my folio into ‘Top Designs’ which is a public event, I must have your permission to use your workings. I met you at the Good, Food and Wine show and requested permission and spoke to you about it, but I must have an email or written confirmation.
Thank you for your time.
miermano@outlook.com
Hello there!
I’ve just discovered this blog and I must say I am a truly fan! Wow – so inspiring and fantastic recipes. If in the future I will run out of ideas or just need inspiration you will be the source! Thank you for all the fantastic inspiration! Take care and keep On my way inspiring!!
// Sigrid
I enjoy your blog very much. It sounds as if you’re a wonderful chef. I too am an opera singer and I work part-time cooking privately for someone. Singing and cooking, two great passions!
Hi Silvia,
I have just cooked your fig focaccia and spaghetti with vongole and roasted tomatoes that featured in an old Delicious magazine, March 2013, and was excited to try something different in terms of the recipes I usually do and even more excited when it worked out so well! Thanks for your great instructions. I will definitely make both these recipes again.
Mary
How lovely! Well done
Silvia, Buongiorno. Sono brasiliano, di origine italiana e guardo il tuo programma in Brasile tramite il canale GNT. Cumplimentti, fra tanti programmi, il tuo è il meglio, principalmente perchè parli di una regione che pochissimi parlino. Abbiamo la oportunità di conoscere l’Abruzzo e vorrei farti un sugerimento, per le prossime registrazioni, fare un programa con Gabriele Marrangoni, dal Borgo Spoltino, comune di Mosciano Sant”Angelo, un ambasciatroe dal Abruzzo in Brasile e in America.Sono sicuro che il programma farà molto sucesso e sarai contenta di conoscere Gabriele, che parla quello que parli. Auguri e ArrivederCi.
Such a huge fan of yours Silvia. You have such a wonderful and home style cooking finesse. After just a month of blogging I have discovered your blog and can’t wait to go through all these delicious recipes. Permanently bookmarked 😉 https://amindfultravellerblog.wordpress.com/
Thank you do much and good luck to you!
Thank you 🙏🏼 😊
I actually tried out your biscotti recipe yesterday for the first time, and it was delicious. Great recipe and wonderful for Christmas 🎄😉
So glad to hear it!
Ciao Silvia i really enjoyed your cooking with the Australian celebrities. I am researching Abruzzo at the moment and we would like to visit next year, can you recommend towns to visit as we will have about 7 days driving around Abruzzo. Many Thanks. Margaret
Hey silvia,first of all, i wanted to say that i just *love* your recipes. And second, im flying to toscany soon and i wondered if you have any interesting Recommendations. Thank you 🙂
Hi Silvia,
I would love to discuss a collaboration with you with Aperol Spritz and Campari. Could you please contact me to discuss further?
Thank you,
Francesca (francesca.lucas@campari.com)
Hi Francesca, thank you for your message. Can you please contact my agent to discuss this further? Agents@unitedmanagement.net.au
Love! Love! Love! Your Instagram! Your recipes! You have inspired me to never be afraid of cooking! I love cooking! Your #1AmericanFan ❤️❤️
Thank you, Kay!
Ciao,io capisco l’inglese,ma mi piacerebbe se tu potessi dedicare una parte del tuo sito a noi italiani che ti seguiamo,con ricette tradotte in italiano,o meglio che tutto il tuo sito fosse in doppia versione,così anche io posso leggere in tranquillità e provare le tue ricette e poterti seguire.Ti seguo anche su instagram,ma le tue stories sono in inglese!
Cara Marzia, farò del mio meglio. Hai provato ad usare un traditto te su Google?
Dear Silvia,I am a product designer based in New Delhi, India, having completed my studies from Milan, Italy.
Recently, I have developed some Napkin Rings and Place Card Holders, by casting different types of pasta in metal with a Lost-wax casting process, in Brass and Copper, by further welding these different pastas together giving them interesting forms which at its very first sight represents Italy, in its true sense for which it is known around the world.
You may also see the presentation by viewing the following link:
https://drive.google.com/open?id=1RfJhuqnaRJzMEo1xiMItc83o5_bhbXQv
Or please let me know the email address, where I could send the presentation.
I shall be pleased if you would let me know your opinion of using the same in one of your shows?
Warm Regards
Arush
Dear Arush,
your designs are amazing. Congratulations!
Hi Silvia,
I occasionally catch your tv show by chance and, when i do, the contrast between your show and others is where the magic resides.
In today’s world, where many so called “experts” tend to complicate food and cooking, as if it were at times, directly attached to one’s ego, your refreshing, honest and homely approach is indeed stabilising to say the least ! Keeping great food simple, fresh and, most importantly, accessible is your forte. No mystery, no “smoke and mirrors”, just wholesome and honest from start to finish. Clearly a winning formula ! After all, food is to be shared with the masses, not owned or complicated by the would-be elitists. You rock !! 😀
All the best !
Grazie, Mauricio, your words are truly appreciated!
Xx
Ciao Silvia, I saw you making ‘pollo alla romana’ and ‘torta della nonna’. Can you please tell me in which of your cookbook(s) the recipes are ? And do you use European measures (like ml. ) in the cookbooks ?
Thanks very much for your answer.
These recipes were featured in my TV Silvia’s Italian Table. If you look up the ABC TV website (australia) you will find all the recipes from that show.
Hello
My wife and I own a place in Queensland called The Bunyip Scenic Rim Resort. We have been cooking and hosting guests for eight years. Like Sylvia we have no formal training but get a kick out of preparing food for others which they seem to enjoy.
We want to take an extended break and have always wanted to go to Italy and stay a few months in one place just soaking up a different way of life.
Sylvia can you recommend a place not a big city but a rural town or village where we might go. The scenes on your show with markets and restaurants may be idyllic but somewhere like that by the sea would be great. Thanks Rob
Hi Silvia, I normally don’t watch cooking shows but I came across you by chance on SBS, and well … your show is fun and informative. My wife is a great natural cook and I was wondering if you run a cooking school anywhere … Sydney, or even more alluring, Italy.
Oh … and please let Richard know that we think it’s time again for Rake to be on our TV!
Unfortunately I don’t, for now, anyway… I will pass on the message to Mr Rake!
Hi, Silvia, I’m an older age single dad with 3 daughters, and I look forward to watching your show on television every chance I get! not just for your recipes, but to fall in love with such a sexy beautiful woman! Your intelligence and beauty gives me goosebumps! If I was young & rich I would propose! you are much appreciated! Ciao. Garry.
Hi Silvia, I watched your show recently and loved it….finally someone who just knows Italian food and doesn’t mess around with it. You did an episode of your show in Abruzzi and made a stovetop cake with plums (I think) but I can’t seem to find the recipe, where can I find that please?
I think It was the apricot one. Check out Made in Italy on the SBS website for all the recipes
I loved your parts in Detonator and Van Helsing and on stage and screen. Love to cook and follow your recipes. You are an important role model for aspiring girls and really attractive cook for men! Huge thanks and keep cooking! How about another Italian recipe cookery programme…featuring some more home devised and cooked Italian dishes?
Thank you for your beautiful comment. I actually have two shows on my Youtube channel currently. Hope you check them out!
Hi Silvia, I’ve just bought your ‘Love laugh bake’ book and I LOVE it! I’m not vegan or GF but I really love the recipes and can’t wait to try them. Could I substitute normal flour for GF flour, normal milk for soy/almond milk? Grazie mille, Alice 🙂
Yes, swapping is good, I do it all the time!
Hi Silvia, my partner and I just adore your television cooking shows. I just love it when you are in Italia, especially when you are in Le Marche region, as my Father was born their in Grottemare. It reminds me of when I was with him there as a 9 year old little boy. I just loved it! My Dad was also a cook, so I too was fortunate to watch and learn and love cooking with him, sadly he died when I was 16 years old, so many years later all I have is magical memories and a LOVE of Italiano food and dolce. As it now approached Christmas it makes me reminise even more. However I am a little stuck at the moment and seek your assistance, advice and help. I rememeber a few traditional Italiano receipes that he would specifically make for everyone at Christmas and I have looked high and low and cannot locate anything on them, so this is wheer you may be able to help me point me in the right direction. The first was like a Christmas cake that he used to informa me that it was from Le Marche regione it was called Il Frestingo and I remember him looking everywhere from a specific Italian rum to get for it. It was called, or spelt Rhum. The 2nd was a festive Christmas biscuits. It was a delciate soft pastry dome. They were folded and looked like a large tortelini or smetimes in a dome and twirled on each end, so they looked like a bowe. It was filled with a minced fruits mixture. I think it had figs and other mixed traditional Christmas fruits and it also had what was like a jam texture and chocolate mixed in it, maybe choclate powder. The filling was delicious I recall them also adding a liquor, or some type of wine in the mixure, unfortunately I am not sure what it was. All I rememebr it was nothing that tasted like Annaseed, as I don’t like the taste of it. They would pierce the top of the biscuit domes with a fork a couple of times before baking and them lighlty dusk with vanialla sugar, My Zia used to also make these, she was Abruzzese, so they may have come from that region or Marche, as you know both regions were close to each other, so they were most likely very similair. Oh My God. They are the most devine biscuits I have ever eaten. They are almost cake like. I have no idea of what they where called. Other han my Da calling them Biscoto di Natale. I would so love to get a receipt to make these t share with my family and friends. The last thing I would love to know is when making traditional italian custard to go into Canoli , Bigne or other beatiftul cakes and tort’es. What is the liquer they mix into it that gives the especially the italiano chocolate custard its unique beautful taste. I asked a little old Nonna I knew and she said Strega or Kirsch Cherry Liqueur. It thought it best to ask you if you knew, as you are so very ta;ented with all foods italian. Wishing you Buon Natale e felice anno nuovo a te e alla tua famiglia. Buona cucina e grazie
Caro Adrian, thanks so so much for your comment. I loved reading about your foodie memories. I think the cookie you may be referring to is Celli Pieni, also known as Tarallucci in Casabordino. I have a recipe for it in my book Made In Italy. Do you think this might be the one?
As far as the custard, I know my mamma flavors it with Marsala, but Strega or Amaretto is also lovely!
Buon Natale a te e famiglia!
Just watched an episode of made in Italy. Good on you. It’s great to pass along the pleasures of life and share the things we are passionate about. Keep up the good work. It’s endearing. From Toronto Canada
Thanks so so much Sebastian, so lovely of you!
Hello,
Hello Silvia
My son has severe food allergies, he’s anaphylactic to eggs, nuts, fish, citrus fruits and many many more. When we go to birthday parties or any other gatherings, I would bring a cooler bag of sandwiches and snacks for him to eat. When he doesn’t eat the food served at the parties, I have to explaining how serious and life threatening his allergies are, it’s not only the ingredients we have to look out for, but also cross contamination.
Before I had a child , I was never interested in cooking nor was I good at it, but now I have no choice but to cook full and nutritious meals. Usually simple meals .
I make my own pizza from scratch , there is no picking up the phone and have the pizza at your door in half an hour anymore . It takes me a few hours to make it . I work weekdays so pizza is a weekend meal . I’m thankful we live in the internet era.
Last year we went to a birthday party, they have served focaccia , my son has asked me if I could make it for him one day. I have been searching for a recipe I can understand and easy to make . Keep in mind , I’m soso at cooking. From time to time I will try a new recipe on the weekends, I have tried making foccocia about 5 times without success. I watch your show “Made in Italy …”and you along with a guest made an onion focaccia . I found you recipe online and tried it out.
IT WAS A SUCCESS. I couldn’t believe how great it turned out, It was so flavorful, moist and spongy. But most importantly my son loved it . I want to thank you for posting your recipes. I think this will be a regular recipe I will be making .
Thank you so much
Josie
P.S. Canada loves you
Dear Josie, thank you so much for your lovely message and for opening up to me. It must be so hard to constantly worry about the possibility of his allergies flaring up. I think you are doing an amazing job! What an inspiration to us all to become a talented home cook to help you on enjoy life better. That’s LOVE. And I am so happy I could help you find a recipe he loves. All the best to you both, you are doing great! Much love
Dear Sylvia,
My wife and I enjoy watching your show “Made in Italy”. Being of Italian heritage, we love watching you share your travel intel of the Abruzzo, Le Marche and Molise regions. My wife and I are of Molisani background from the town of Agnone (Famous for it’s manufacturing of Bells for thousand of years). We love watching the regions recipes you present on the show. The recipes reminds us the cooking our mothers use to do. We watch your show in hope that one day you will visit our home town of Agnone and share a few of the towns culinary dishes. You think that will possible some day? Ciao
I truly hope so!
Hi Sylvia, I have just made your recipe for ‘Overnight Bread made in a Cast Iron Pot’. Followed the instructions to the letter and it has turned out amazingly well. So easy to make. Thank you for the recipe. i would like to venture out into using a good measure of Spelt Flour, are there any changes I would need to make to the recipe? Have made a few of your other recipes, all of which are wonderful.