I had the pleasure of appearing on WMCN with Dawn Stensland to promote Making Artisan Pasta. See the video for a chance to see some of the brightly colored veggie pastas I love to make, including parsley, spinach, asparagus, beet, red pepper, and even chocolate pasta. I serve it for dessert with a sauce of crushed cocoa nibs, toasted hazelnuts, brown butter, a little brandy and honey. I top the pasta with grated “cheese”–actually white chocolate.

Any questions about fresh pasta, please send them to me on the Ask Aliza Tab and I’ll be sure to answer.

Happy Pasta Making!




Sipping wine in Unesco World heritage town of Alberobello

Please join Aliza Green & Al Paris as they prepare a dinner of Puglian specialties at Heirloom Restaurant on February 19, 2013.

To make your reservation at Heirloom for the “Flavors of Puglia” Dinner on Tuesday, February 19, 2013, please call the restaurant directly at 215.242.2700.  Seatings are 5:30/6:00pm and 8:00/8:30pm for this one night only event. Pricing is $75.00 per person (not including tax or gratuity). Note that the restaurant is BYOB.

Below is the menu.

Award Winning Cookbook Author



 The Flavors of Puglia


Stuffed Roast Peppers  anchovies~capers~pine nuts~currants Focaccia of Burnt Wheat  cherry tomatoes~green olives Vegetarian Broccoli & Cauliflower “Meatballs”

Warm Fava Bean Puree   wilted cicoria greens



Puglian crusty rice~mussels~potato paella or


creamy cheese~burst tomato~ arugula pesto



Roast Orata

Mediterranean sea bream~fennel~black olives~crispy capers or


handmade ricotta pasta~lamb ragu~garden peas or


grilled artichokes~local farm egg~mint~cipollini onion



Red Wine & Honey Poached Figs

bittersweet chocolate ganache

Ruby Grapefruit Crostata

almond crema~cactus pear~blood orange



crispy semolina gnocchi~anisette-tangerine syrup

Italian Maremma & Umbria: A Pasta & Wine Lover’s Culinary Tour with Aliza Green: October 3 –13, 2012

Join Aliza Green, Italian food expert and author of 12 cookbooks, including Making Artisan Pasta, for a 10-day small-group exploration of autumn culinary delights, fresh pasta, and wine in wild, ancient Etruscan Maremma and Umbria, “Italy’s green heart.”

Visit Tarquinia and fifteenth-century Palazzo Vitelleschi with its fabulous winged horses.   Stay at Ramerino in the heart of the wild Maremma in southwestern Tuscany. Dine at small, local restaurants and meet the chefs. Visit medieval towns Suvereto, Massa Marittima, and Campiglia-Marittima. Pasta demonstration by “mama” at tiny Taverna del Tiburzi. Chocolate and wine pairing workshop with cioccolataio Dominico d’Affronto. Relax at Terme Calidario, elegant Etruscan/Roman style spa.

Tour Barrati Archeological Park on the site of an ancient Etruscan iron-working village. Decorate with fruits, vegetables, and flowers with Fiorella Falavigna De Leo.

Walk the beautiful trails at Ramerino then enjoy a special meal prepared by master salumaio (cured meat specialist), Davide Fedele. Tour and tasting at hyper-local sheep cheese farm, Podere Paterno, powered by geothermic steam. Tour and tasting at renowned Super-Tuscan Winery Petra designed by star-chitect Mario Botto.

Guided tour of Pitigliano (“la piccola gerusalemme”) by local expert with visit to the old Jewish quarter followed by lunch of Jewish specialties.

In Orvieto, stay at the Hotel Palazzo Piccolomini in a restored Renaissance palazzo. Welcome reception at La Champagneria. Tour and tasting at Castello della Sala winery in a medieval castle. Dinner and hand-stretched pasta demo with Chef Valentina Santanicchio. Tour, tasting, and leisurely lunch overlooking the vineyards at Falesco Winery.

Visit to Monterubaglio with demo by three local pasta queens, then a hands-on class with Chef Velia de Angelis. Gala farewell dinner at La Badia, a restored 12th century abbey.

Land Package Price:  $4,985.00* per person based on two sharing

Single Supplement:   $895.00 limited availability, please inquire

*Price subject to revision at 90 days prior to travel date. Rate is based on a minimum of 10 and a maximum of 14 guests traveling together throughout. Price based on currency exchange as of March 2, 2012.


  • Hosted throughout by Epicopia Experience Director, Aliza Green
  • Transportation to and from Rome’s Fiumicino Airport
  • All transfers and baggage handling
  • 10 nights’ accommodation (as listed or similar)
  • Daily breakfast, 8 lunches, and 9 dinners (total of 3 meals on own)
  • Limited local wines (or non-alcoholic beverages) with included meals
  • Transportation by deluxe mini-coach with an experienced, professional driver
  • All cooking classes and demonstrations
  • Licensed professional guide in Pitigliano and Barrati
  • 3 winery visits & tastings
  • Entrance fees to museums and sites according to the itinerary
  • VAT and other taxes
  • Signed copy of Aliza Green’s Making Artisan Pasta upon your return
  • Welcome package


Not included:

  • Gratuities to driver and guides
  • Two lunches and one dinner not included in the itinerary
  • International airfares to/from Rome
  • Travel Protection and Cancellation Insurance is recommended (must provide proof of coverage or signed statement)
For reservations contact:  For additional information contact:
Epicopia Culinary Journeys5042 Rabbit Ridge Court

Rockwall, Texas 75032 USA

Tel:  972.771.3510 or 877.661.3844



Aliza Green215.635.0651





FoodTrekker fox



 (Portland, Oregon, USA  25 February 2012) – Today FoodTrekker.com announced the launch of “Fight the Chains!”  – calling all foodies to support a crowdsourced fundraising drive to develop key technology tools in support of its effort to preserve and promote culinary cultures, food and drink businesses, culinarian people and groups, and foodie destinations. “Nobody we know wants to be eating and drinking the same global burgers and coffees for the rest of their lives. We must fight back and support independent businesses.” says Erik Wolf, Founder and CEO of the International Culinary tourism Association and FoodTrekker.com. Interested parties can support the campaign directly at www.indiegogo.com/foodtrekker.


Funds raised from this campaign will help build key technology tools like FoodTrekker’s Tasting Team module, which enables its Tasting Team – independent food/drink journalists and chefs like Aliza Green and Harry Pagancoss (two of FoodTrekker’s advisors) – to maintain an online portfolio, write about food & drink businesses, connect with their audiences, and showcase their original food/drink editorial, photo and video content in multiple languages.  This is just one of the ways FoodTrekker helps support independent food and drink businesses.



Multinational chains swallow customers from independent food and drink businesses.  Since 2008, according to leading market research firm The NPD Group, a shocking 87% of restaurant industry traffic lost has been at independent restaurants. In other words, people are eating more at chains, and less at independent food and drink establishments.  “The independents don’t have the same deep pockets as the chains. It’s harder for us to survive,” says Tommy Klauber, a serial entrepreneur and owner of Pattigeorge’s Restaurant, Polo Grill & Bar and other independent foodservice businesses in Florida. Chains tend to export profits to corporate headquarters, leaving a smaller local economic impact than residents realize.


Campaign donors can choose cool rewards like cookbooks by James Beard-award winning author Aliza Green or celebrity chef & Association spokesperson Harry Pagancoss; a customized culinary tour in the US city of your choice; or even a personal celebrity chef cooking lesson in Portland, Oregon –home to the hottest culinary scene in the USA.


FoodTrekker.com is new kind of sales and marketing platform for all kinds of independent food and drink businesses and people. It covers a lot more than just restaurants – think the long tail of the food industry, including cooking schools, wineries & breweries, small food producers, farms & farmers’ markets, culinary magazines, chefs, food writers and much more. Big chains are banned. Unique to the site is proprietary matchmaking technology, which pairs foodies perfectly to the kinds of culinary experiences they’ll truly love. FoodTrekker just soft launched in its hometown of Portland, Oregon, with more cities and features coming soon.


Crowdsourcing projects are a new way for new projects to raise the money they need to grow. Crowdsourced projects are all the rage now – with some garnering over US$1 million in a single campaign. Crowdsourcing works because it is funded by billions of raving fans,


Erik Wolf, CEO and Founder, erik@foodtrekker.com, (+1) 503-213-3700

@foodtrekker Facebook.com/Foodtrekker Youtube.com/FoodietheFox

About International Culinary Tourism Association (ICTA) and FoodTrekker The ICTA is the world’s leading authority on culinary travel, with 16,000 members in 120 countries. The Association offers education and product development solutions to the world’s food and travel industries. FoodTrekker is a consumer-facing site that focuses on the preservation and promotion of the world’s culinary cultures.  Visit www.culinarytourism.org and www.foodtrekker.com for more information.



You may have heard of Italian stallions (and I knew quite a few during my years of cheffing at Italian restaurants!) but how about Italian cowboys? The marshy areas of the Tuscan Maremma are home to Italy’s few remaining traditional cowboys, responsible for herding the enormous native Maremman cattle with their lyre-shaped horns, which may reach 2,500 pounds, over double the size of American Angus cattle! Read about the cattle and the revival of this heritage breed and the cowboys who work with them here: http://www.nytimes.com/2011/07/05/world/europe/05italy.html?_r=1&scp=1&sq=maremma&st=cse.

I’ll be taking a small group to visit this fascinating and non-touristy region on my Pasta Lover’s Culinary Tour, October 19 to 29. Just 4 spaces left (www.epicopia.com). You’ll learn to make your own hand-stretched pasta–the ultimate in flavor and texture. You haven’t tasted fresh pasta until you’ve experienced hand-stretched pasta, a specialty of the region along with game and wild mushrooms.  


Cuisine, Culture and Community:

A dynamic one-day educational event highlighting local food, wine, and spirits in the Delaware Valley, open to everyone who wants to learn more from an array of lively experts.

Date:                Saturday, June 11, 2011, 8:00 am to 5:30 pm

Location:                 The Restaurant School at Walnut Hill College  
4207 Walnut St., Phila., 19104;  www.walnuthillcollege.edu

Cost:              Registration $85, includes breakfast, lunch and dessert provided by Dame restaurateurs and caterers, choice of four sessions, and reception    (limited to 100 attendees)

Contact:         Chapter President Aliza Green:  cranberrybean@comcast.net

Registration:  Download registration brochure at www.lesdamesphiladelphia.com. Pay with Paypal, credit card, or check

This unique event features workshops, panel discussions, demonstrations, hands-on classes and tastings. Highlights include: keynote talk by Judy Wicks, international leader in the local living economies movement; talk by William Woys Weaver (Culinary Ephemera); cooking class with renowned chef/restaurateur Susanna Foo; and talk and tasting by Stephen Fried (Appetite for America.

  • Meet farmers, bakers, chefs, and artisan food producers. Taste international and local sheep’s milk cheeses, locally-distilled spirits, baked goods made by Dame Pastry Chefs and Bakers, local meats including Linda Geren (HighView Farm), and Michel Cluizel’s bean-to-bar chocolate.
  • Participate in panel discussions about food writing for print and electronic media. Learn how to get your artisanal food product to market in a valuable special double-session workshop.
  • Explore African-American culinary history with Toni Martin (A Taste of Heritage: The New African-American Cuisine). Learn how local chefs keep their seafood sustainable and best ways of working with local meats in a panel led by local food systems activist Marilyn Anthony.
  • Discover kitchen secrets of top culinarians like Cici Williamson (The Best of Virginia Farms), Rozanne Gold (Radically Simple: Brilliant Flavors with Breathtaking Ease), and Ellie Krieger (So Easy: Luscious, Healthy Recipes for Every Meal of the Week).
  • Cook Bangkok street snacks with Moon Krapugthong (Chabaa Thai Bistro, Turkish regional food with Sheilah Kaufman (The Turkish Cookbook), and bread made from local wheat from Pete’s Produce Farm with Chef John Gallagher (The Restaurant School) in these hands-on classes.
  • Chat with cookbook authors like Lari Robling (Endangered Recipes), Aliza Green (The Fishmonger’s Apprentice), Tara Desmond (Almost Meatless), Jennifer Linder McGlinn (Gingerbread), and Andy Schloss (Mastering the Grill). Buy personalized signed books. Bring home a special goodie bag.  

Les Dames d’Escoffier International is a worldwide, invitation-only, philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality in 28 chapters across the United States, Canada and Europe.  We are a 501(c)3 non-profit organization and contributions are tax-deductible according to US tax law. For more information, visit www.lesdamesphiladelphia.com.

 Join Aliza Green, longtime chef in la cucina Italiana and author of 10 culinary books, for a 10-day exploration of autumn culinary delights in the wild, ancient Etruscan Maremma and Umbria, “the green heart of Italy.” Terme Calidario Roman-style hot springs, chocolate workshop with renowned chocolatier Domenico d’Affronto of La Conca d’Oro, tour Italian-Jewish Pitigliano, wild mushroom hunt. Meet Davide Fedele, producer of superb heritage Cinta Senese salumeria (cured meats). In Umbria, dinner at Chef Valentina Santanicchio’s Al Saltapicchio, a day in the country at top winery, Falesco. Meet Chef Velia de Angelis (star of Italian television’s Chef per un Giorno) at her La Champagneria. In anticipation of Aliza’s new artisanal pasta techniques book due in early 2012, we invite you to learn to make artisan pasta hands-on at Compagnia dei Buongustai.

For complete itinerary and registration, please visit www.epicopia.com/italy/item/62-italian-maremma-umbria-a-pasta-lovers-culinary-tour.

Each genuine Kindai Tuna comes with a label

The ultra-luxury bluefin tuna called Kindai is flown in weekly from Japan where it is raised from the earliest stage of life to full-grown in the Kinki University Fisheries Laboratory. Only a handful of the clean-tasting, fat-rich fish reach the United States every week, destined for top sushi restaurants like Blue Ribbon in their three locations in New York, Zama and Morimoto in Philadelphia, and Fuji in Haddonfield, New Jersey. Italian restaurants that serve crudo (thin-sliced raw fish, usually dressed with top-quality olive oil and fresh lemon), such as Esca in New York and Vetri Ristorante in Philadelphia are also serving the Kindai.

Read more about Kindai in this article I wrote for the Philadelphia Inquirer: Kindai Bluefin Tuna: Farmed Sustainably

The ultra-luxe tuna must be handled with TLC

Pierre Wolfe Sipping Wine and Talking Food

Pierre Wolfe, host of the nationally syndicated show, America’s Dining and Travel Guide for more than twenty years, interviewed me about my international baking book, Starting with Ingredients: Baking and my exciting upcoming small group Culinary Tour of Chios, Greece, Aegean Turkey and Istanbul. (Note new dates, May 25th to June 9th 2011). Wolfe shares with listeners his choices for the best lodging, finest dining, and most exciting tourist sites in the country–and around the world. Authors, chefs, travel planners, hotel concierges, and cruise directors are among the guests on the show.

I was honored to be a guest on this popular show and happy to talk about some of the stories behind the making of the book and my extensive travels to gather the recipes. This big fat book is organized by ingredient. Each chapter covers background, history, and culture along with more than 350 international recipes from Apples to Alcohol and Walnuts to Wheat.

If you’re looking to expand your repertoire beyond chocolate chip cookies and brownies, this book is crammed with exciting recipes for savory and sweet baked goods. Mr. Wolfe, a native of Alsace, France was especially taken by some of the Alsatian specialties like Black Kugelhopf and Alsatian Plum Muerbeteig. Some of my personal favorites are Torta Sbrisolona alla Lombarda (Lombardian Crumbly Cake), Spanish Orange and Olive Oil Cake, Lor Kurabiyesi (Turkish Ricotta Cheese Cookies Scented with Mastic), Brazil Nut Cake with Espresso, Spanish Tuna Empanadas with Sofrito, and Sardinian Potato Torta with Sheep’s Milk Cheese and Mint.

Listen to the Interview with Pierre Wolfe on America’s Dining and Travel Guide