Author Archives: maryberger

About maryberger

Professor of biology and educator science researcher. Working with Plasma physics has opened a whole new area of interest and science investigations! As a professor these last several years, I have really embraced my personal motto of E^3. Enrich, enhance and Empower scientific and theological thought in how we treat our world and our scientific discipline of Biology, Chemistry, and PHYSICS! Yes, physics! Looking toward the future by teaching and learning from the past(evolution) and influencing the economics, political, scientific, and educational policies for transformation changes Futurist is defined as one understands how to use the different learning environments for different learning styles to implement the necessary, responsible, and productive changes. Science is the focal discipline in which my educational philosophy is the delivery platform. There is still time to save our world by listening, thinking, and practicing our beliefs. There is still time to perform good experimental science and change the world.

La Genovese

La Genovese Continue reading

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Eggplant a Much Loved Italian vegetable

Eggplant is the stable for many Italian and Italian American households. I have had them filled with ricotta, ricotta and prosciutto, mozzarella, and also chopped meat. Calabrese love eggplant.  The Calabrese cook it in many different. I remember one night … Continue reading

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This so traditional and I loved making it with my mother… I make a better crust than she did but the contents of this dish is still Neapolitan

Here is the legend that goes with the Pie: The Legends. There are different legends about the Origin of the Pastiera, one is that the priestesses of Ceres were celebrating the return of Spring. Another possibility is that they derived … Continue reading

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This so traditional and I loved making it with my mother… I make a better crust than she did but the contents of this dish is still Neapoiltan

Here is the legend that goes with the Pie: he Legends. There are different legends about the Origin of the Pastiera, one is that the priestesses of Ceres were celebrating the return of Spring. Another possibility is that they derived … Continue reading

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This so traditional and I loved making it with my mother… I make a better crust than she did but the contents of this dish is still Neapoiltan

Here is the legend that goes with the Pie: he Legends. There are different legends about the Origin of the Pastiera, one is that the priestesses of Ceres were celebrating the return of Spring. Another possibility is that they derived … Continue reading

Posted in Uncategorized | Leave a comment

This so traditional and I loved making it with my mother… I make a better crust than she did but the contents of this dish is still Neapoiltan

Here is the legend that goes with the Pie: he Legends. There are different legends about the Origin of the Pastiera, one is that the priestesses of Ceres were celebrating the return of Spring. Another possibility is that they derived … Continue reading

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Italian Easter Bread Gurrugulo – Scarcella

1 Lb – Flour 9 Eggs 1 Cup – Sugar 3/4 Cup – Olive oil 2 Tsp – Baking powder 1 Lemon 1) In a bowl, add the flour, 4 eggs, sugar, olive oil, baking powder and the zest of … Continue reading

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Easter Bread

Easter Bread

I grew up making this bread with my Mom. I remember as a little girl how wonderful it tasted to me. My mom did not have the best ricette, but I knew where to find a traditional recipe

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Carnevale

I love this time of the year. Yes just before Lent. The best Italian pastries come out. For some French and/Austrian cultures have delicious pastries. This is true but Italian pastries are delicious and tasty. They use a great deal … Continue reading

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Back finally, one of the most important items about Italian-American food prepartion is how we have recreated the old dishes. I love this dish. I do not always like to have my pasta with tomato sauce all the time. I … Continue reading

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