That lady Anna

That lady Anna Fan page of my mother. Documenting her cooking. 1 dish at a time. Southern Italian inspired recipes
(2)

08/06/2026

Mama's homemade biscotti
There are a few things you can always count on at the farm... fresh coffee, a kitchen full of laughter, and a jar of Mama's biscotti.
I told her I'd run out at home, and before I could even finish my coffee, she already had the flour out. No recipe, no measuring cups. just years of experience and a whole lot of love.
A little while later, I was walking out the door with a fresh batch made just for me.
That's just the way Mama loves

08/05/2026

One of our very first videos of Mama making her homemade Pane di Pasqua for Easter. 🐣💛

Did your family grow up making this too? Is it one of your Easter traditions? We’d love to hear your memories. 🇮🇹❤️

08/05/2026

Nothing says Sunday like Pollo Arrosto e Patate. 🍗🥔❤️

This was always a special treat at our Sunday lunches. The whole family would be together, kids running around, everyone laughing, talking, and enjoying a meal around the table. Those are the moments that stay with you forever—and this dish always brings them back.

Was roasted chicken and potatoes part of your Sunday tradition too?

Mama’s happy place? Wandering the farm with a basket in one hand, picking fresh flowers straight from the garden. 🌸🌿
08/03/2026

Mama’s happy place? Wandering the farm with a basket in one hand, picking fresh flowers straight from the garden. 🌸🌿

08/02/2026

The other day I was up at the farm, and Mama was cooking me one of the best pork chops I’ve ever seen. She had stopped by the butcher and picked out the perfect cut, then butterflied it just for me.

Right in the middle of cooking, I got a call from Rudolfo. He said he was on his way with some cheese he made for us. perfect timing.

He walked in carrying a beautiful provola stuffed with green olives. creamy, slightly smoky, with that briny pop cutting through it. I immediately ran to the shed, grabbed the blowtorch, and the rest is history🔥

As soon as the flame touched the provola, it bubbled and blistered, turning golden at the edges while the inside went molten and stretchy. Paired with that juicy, crispy pork chop, it was smoky, salty, rich perfection with just the right hit of brightness from the olives. I was absolutely in heaven🙌🏻

What do you think? Have you ever tried anything like this? And seriously… how good does that look? 🤤❤️

When the reception fit deserved its own photo shoot. 📸😂
07/30/2026

When the reception fit deserved its own photo shoot. 📸😂

07/29/2026

Homemade Fresini with Tomato Bruschetta

Mama came back from the garden with her hands full of fresh tomatoes and herbs. A little fresh cheese, homemade fresini, and a simple idea turned into the perfect snack ☀️🍅🌿

And if you make it to the end… you’ll see me absolutely inhale the fresini 😂 Mama’s reaction is everything. Making her giggle will always be one of my favorite things to do ❤️



Homemade Fresini

Ingredients

* 5 cups all-purpose flour
* 2 cups water
* 1½ tablespoons dry yeast
* 4 tablespoons olive oil
* 1 tablespoon salt

Instructions

Add all ingredients to a stand mixer fitted with a dough hook. Mix on medium speed for 15 minutes, until smooth and well combined.

Transfer the dough to a bowl, cover with a clean cloth, and allow it to rise for 1 hour.

Place the dough on a floured work surface and roll it to approximately ½-inch thick. Cut into your preferred shapes, then let rest for 20 minutes.

Bake at 350°F until golden brown. Allow the fresini to cool, then slice each piece in half and return to the oven for an additional 10 minutes, until crisp and toasted.

Tomato Bruschetta

Ingredients

* 5 vine-ripened tomatoes, diced
* 1 garlic clove, minced
* Pinch of salt
* 4 tablespoons olive oil
* 1 tablespoon dried oregano

Instructions

Combine the tomatoes, garlic, salt, oregano, and olive oil in a bowl. Mix well, then spoon over the homemade fresini and serve.

07/19/2026

Oxtail with Panamanian Coconut Rice, Fried Plantains & Pico de Gallo

One of the highlights of our trip to Panama City wasn’t just eating incredible food—it was learning how to make it.

Chef Dave, originally from Africa and now living in Panama, welcomed us into his kitchen and shared more than just a recipe. He shared his journey, his passion for food, and how his African heritage has influenced the incredible flavors he brings to Panamanian cooking.

We cooked alongside three wonderful women, laughed the entire class, learned so much, and left with full stomachs and even fuller hearts

If you’re heading to Panama City and want something beyond the typical tourist experience, put a cooking class with Chef Dave at the top of your list. Whether you’re looking for a private chef or an authentic hands-on class, he’s the real deal.

Some of the best souvenirs aren’t things you bring home—they’re the memories you create. 🇵🇦❤️

Braised Oxtail

Ingredients

* 2½ lb oxtails
* Soy sauce, salt, garlic powder, black pepper, allspice, smoked paprika, browning sauce
* Oil
* Onion, green onions, garlic, carrots, Scotch bonnet
* Thyme, 2 potatoes
* 1 cup beef broth

Directions
Season and marinate the oxtails for 30 minutes. Brown in oil, then sauté the vegetables. Return the oxtails, add the thyme, potatoes, and broth. Pressure cook on High for 2 hours, then let the pressure release naturally.

⸻

Panamanian Coconut Rice with Guandú

Ingredients

* 2 cups long-grain rice
* 4 cups cooked guandú (with cooking liquid)
* 4 cups coconut milk
* Salt, thyme

Directions
Combine all ingredients, ensuring the liquid sits about 1 inch above the rice. Bring to a simmer, cover tightly, and cook on low for 15–20 minutes, until fluffy.

Took Mama and Pops to Panama City, Panama for a few days, and it turned into a trip we’ll never forget. We explored the ...
07/17/2026

Took Mama and Pops to Panama City, Panama for a few days, and it turned into a trip we’ll never forget. We explored the beautiful streets, took in the history on guided tours, enjoyed some of the freshest, most incredible seafood we’ve ever had, and even took a cooking class with an incredible local chef. I can’t wait to share that video with you all.

It was our first time visiting Panama, and we truly fell in love with it. The people were so kind, welcoming, and genuinely went out of their way to make us feel at home. From the food and culture to the unforgettable memories we made together, every moment was special.

What an amazing experience. We already can’t wait to come back. 🇵🇦❤️

07/12/2026

Homemade Sausage with Rapini

Now THIS is one of my favorite proper Calabrese dishes! 🇮🇹🌶️ Homemade sausage, rapini straight from the garden, and Mama’s homemade Calabrian bread to soak up every last drop of that spicy olive oil. 🤌🏼

Everything homemade. Everything from the heart. And absolutely nothing left on the plate. 😂

Sausage, rapini, hot peppers and fresh bread… this is how we eat in Calabria! ❤️🇮🇹 Who’s coming over?



Ingredients

4 sausage links
2 bunches rapini, washed and trimmed
1 garlic clove
3 dried peppers, chopped
1 dried hot chili
6 tbsp olive oil, divided
Salt, to taste

Instructions

Simmer the sausage links in water for 25 minutes. Remove and let rest for 10 minutes, then cut into smaller pieces.

Heat 2 tablespoons of olive oil in a pan. Add the sausage and cook over low heat for about 10 minutes per side, until nicely browned.

Meanwhile, blanch the rapini in boiling water until tender, then drain.

In a large pan, gently heat the remaining 4 tablespoons of olive oil with the garlic, dried peppers, and chili for 1–2 minutes, being careful not to burn the garlic. Add the sausage and rapini, season with salt, and gently toss to combine.

Serve warm with a slice of homemade bread. Enjoy!

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San Diego, CA

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