Erica De Mane

Erica De Mane

Erica De Mane is an American chef, food writer, and culinary instructor known for her expertise in Italian cuisine. She has authored several cookbooks and has contributed to various food publications. De Mane's work often focuses on the regional dishes of Southern Italy, emphasizing the use of fresh, seasonal ingredients.

Early Life and Education

Erica De Mane was born and raised in New York City. She developed an interest in cooking at a young age, influenced by her Italian-American heritage. De Mane pursued her culinary education at the Institute of Culinary Education in New York, where she honed her skills in Italian cooking.

Career

De Mane began her career as a chef in several renowned New York City restaurants. She later transitioned to food writing, contributing to publications such as The New York Times, Food & Wine, and Gourmet. Her writing often explores the culinary traditions of Southern Italy, with a particular focus on the regions of Campania, Sicily, and Puglia.

Cookbooks

Erica De Mane has authored several cookbooks, including:

• The Flavors of Southern Italy
• Pasta Improvvisata
• Italian Easy: Recipes from the London River Cafe (co-authored)

Teaching and Workshops

In addition to her writing, De Mane is a respected culinary instructor. She has taught cooking classes and workshops at various institutions, including the Institute of Culinary Education and the James Beard Foundation. Her classes often emphasize the importance of using high-quality, seasonal ingredients and traditional Italian cooking techniques.

Personal Life

Erica De Mane resides in New York City, where she continues to write and teach. She is passionate about preserving the culinary traditions of Southern Italy and sharing them with a broader audience.

Related Pages

• Italian cuisine
• Southern Italy
• Institute of Culinary Education
• James Beard Foundation
• The New York Times
• Food & Wine
• Gourmet