not yet…we are planning to schedule classes in NJ in early 2016. The classes in SC have kept me so busy that I haven’t had a minute to get the NJ classes started…. but please send me your e mail address at 3italiansisters@gmail.com so I can inform you when we schedule classes in NJ. thanks for your interest….Kathleen Barbato 3 Italian Sisters.
In looking for a crepe recipe that measures up to my Aunts And Nanas yours was def the closest. However in all when mixing the ricotta mixture none had their secret ingredent. No matter what they made excluding desserts they ALEAYS USED A generous pinch of cinnamon in the ricotta. It TRUELY makes a delicious difference!!!!!
Ciao and Happy New Year Lauren,
Are your aunts from Sicily? My grandmother’s sister, Aunt Sadie, used to use cinnamon in a lot of her dishes…but my grandmother and mother never did…but I will definitely try it next time I make the crepe.. I love cinnamon. Thank you for the suggestion. All the best..
I want to buy pizzelles already baked. Is it possible to buy some from you? I am 93 and have become addicted to them after trying them from our Dollar General Store here in town. I buy all they have on their shelf and can eat a package of 10 in a day easy. I have no luck cooking and baking any more, never was very good at it.
Ciao Pauline,
I am sorry for this late response Pauline,… I currently do not sell our pizzelles, but if I can find packaging to protect them during shipping, I can surely send you some. I make them with fennel seeds. what is your favorite flavor?
I am so sorry for the late response. I think you mean “Pastia” It is similar to our Easter Ricotta Pie…but without the crust.
We use cooked “carolina rice” in our pie …but orzo would be good as well. Here is a recipe on Allrecipes.com. that may be good to try. click on this link: https://www.allrecipes.com/recipe/19903/pastia/
Hope this helps… Have a beautiful Easter, Buona Pasqua. Let me know how it turns out and send pics if you can.. Kathleen Barbato..3 Italian Sisters
I was wondering if you have any sponsored posts options available on your site.
If yes, can you please get back to me with the prices and the details for the same.
Hi its Tony Lange
I had the highest bid, on the silent auction at Dell Webb last ear.
contacted you and you told me no openings until February or March 2020
do you have any openings the week February the 17th. its for six persons
my girl is coming up from Florida and its the only week I can use!
please respond to my former e mails regarding
having a class the week of February 17 2020
using the then class for six which bid on at silent auction
held at Dell Webb Activities center
Have been trying to contact you.to see if we could have the class!
Thanks
Tony Lange
8505027351 tonylange28@gmail.com
Hi Tony,
I am so sorry I did not see your post till now. The best way to reach me is by phone @ 853-855-8768 or email @ 3italiansisters@gmail.com
I can do a class on Sat, Feb 15 or the Feb 22. you mentioned the week of Feb 17, however, I work full time during the week, so conduct classes on the weekends, usually Saturdays.. from 3:30 – 6:00pm. Let me know what works for you and we can talk about the menu of your choice. Kathleen Barbato. 3 Italian Sisters. 843-855-8768
Great
Saturda1y February 17 looks great, so far its for 6 particpa1nts, I I add any more I will pay $45 [per person more
Thank You
I will call you to finalize the date and number of participants.
Hi,
I googled One Pot Potatoes and String Beans in Tomato Sauce and your recipe popped up….You “really” did bring back memories of my beloved Gram, the recipe is the only recipe is right on!……I can’t wait to make this and see if it’s even closer to Gram’s!
Thank You 3 Italian Sister,
Regards, June
Ciao June,
So glad you found our blog and this recipe. It brings back memories of my mother and it is such a simple delicious dish… enjoy and let me know if you have any questions.
Buon appetito!🍷
Kathleen Barbato 3 Italian Sisters
This recipe will not come up for me no matter what I do.. can someone post it for me..all other recipes are firm, but this one has only photos..THANKS!!!
Hi Kathleen!
I too like June (the post from January 2020) googled this recipe and it is the same as my mom used to make. THANK YOU! My husband grew string beans this year an I immediately thought about making it.
I was wondering if you have a cookbook? I would LOVE to get it for my 2 Italian sisters!
Ciao bella!
Nina (Guerriero) Moltzen
Ciao Bella Nina,
Thank you for your kind comments…so glad you found our recipe. It was one of my mothers favorites and everytime I make it, It brings back beautiful memories of her. Oh…and thanks for asking about the cookbook… I am actually working on one, but unfortunately, it is not done yet. As soon as it is completed, I can email you.. When you get a chance, drop me a note with your email address @ 3italiansisters@gmail.com. Thanks again Nina, for your lovely post…It is always so great to hear from another Italian sister !! Buona sera Nina😊
Hello Barbara,
Thank you for noticing that baking soda error. I corrected the recipe and description, however, we never added the lemon or orange juice.just the zest. The zest seems to really bring out the citrus flavor vs the juice. But, that is just how we did it.. I am sure it is just as delicious with the juice added. Do you add the zest and the juice?
Thank you Barbara for your comments, and for visiting our blog..comments are always a welcome…especially when I make an error!! thanks again for letting us know.. Kathleen Barbato…3Italiansisters.com
Re: Flourless Ricotta, Almond, Lemon Torte – At the top of the recipe is says cooking time is 1 hour 5 minutes, but in the directions it says to bake for 40-45 minutes. Please advise which is correct. Thank you.
Your Ricotta almond lemon torte had superb flavor, but the texture was a bit too mushy. I am thinking it has to bake 65 minutes, rather than the 45 in the directions. Your thoughts?
OMG…I am so so sorry for this late response…and sorry for the mushy torte result…I will be baking this torte for the holiday this weekend..and will check to see which time is correct. in the meantime, I changed it to reflect the 65 minutes, rather than the 40-45 min. I could only think the difference in the times may be due to the thickness of the ricotta. Some batches of ricotta are creamier than others and thus may require more time in the oven. Anyway…thank you William Rossi, for your comments …And again, I apologize for my tardiness. Hope the torte was good anyway.. I will let you know how mine comes out this weekend.. all the best… Kathleen Barbato.. 3 Italian Sisters.
Hi Kathleen, I just wanted two say that your Flourless Almond Ricotta Torte is an absolute stunner and is now firmly entrenched in my Favorites file. It combines in delectable form a moist and light combination of almonds, ricotta and lemon – so perfect last night for gluten-free friends. I visited Eataly in NYC to buy fabulous Buffula ricotta (no need to drain it since it’s the perfect consistency) and almond meal that was uniformly ivory in color (no skin flecks).
Thank you so much — I’ve shared the receipt widely and would give you many stars — if only there was a place to post them.
Ciao Tony,
You are so welcome, I am so happy to hear it was successful!! The ricotta torte is certainly one of my favorites as well…and the ricotta from Eataly must have made it even more special!! My daughters are in the process of revamping our blog,, so we will have a few more features to allow people to rate our recipes. Thank you for your beautiful comment. Grazie mille Tony All the best, Kathleen Barbato, 3 Italian Sisters, Taste the Passion
Hi – My Great Grandparents came to the U.S. from Sicily in 1897. My Grandparents and parents made a dish with Pasta, Chicken and Peas .. I only remember the name as Spitz. Does that sound familiar at all to you?
That is about the same time my grandparents came over from Naples and Sicily. Where are your grandparents from in Italy. It may have been something that was made in that region. I am not familiar with that name or that dish We make pasta and peas called pasta piselli ..it made with a clear broth. Was this dish tomato based? Are you still making it or did it get lost with time? I can do more research if you like . And thanks for visiting our blog Kathleen Barbato. 3italiansisters
Are there any classes in South Jersey?
not yet…we are planning to schedule classes in NJ in early 2016. The classes in SC have kept me so busy that I haven’t had a minute to get the NJ classes started…. but please send me your e mail address at 3italiansisters@gmail.com so I can inform you when we schedule classes in NJ. thanks for your interest….Kathleen Barbato 3 Italian Sisters.
In looking for a crepe recipe that measures up to my Aunts And Nanas yours was def the closest. However in all when mixing the ricotta mixture none had their secret ingredent. No matter what they made excluding desserts they ALEAYS USED A generous pinch of cinnamon in the ricotta. It TRUELY makes a delicious difference!!!!!
Ciao and Happy New Year Lauren,
Are your aunts from Sicily? My grandmother’s sister, Aunt Sadie, used to use cinnamon in a lot of her dishes…but my grandmother and mother never did…but I will definitely try it next time I make the crepe.. I love cinnamon. Thank you for the suggestion. All the best..
Kathleen Barbato….3 Italian Sisters
I want to buy pizzelles already baked. Is it possible to buy some from you? I am 93 and have become addicted to them after trying them from our Dollar General Store here in town. I buy all they have on their shelf and can eat a package of 10 in a day easy. I have no luck cooking and baking any more, never was very good at it.
Ciao Pauline,
I am sorry for this late response Pauline,… I currently do not sell our pizzelles, but if I can find packaging to protect them during shipping, I can surely send you some. I make them with fennel seeds. what is your favorite flavor?
Stay well my friend… all the best.. Kathleen Barbato….3italiansisters@gmail.com
Do you have a recipe for pasteerd, I think that is what my mom called it. Orzo, ricotta, eggs, little sugar and baked in the oven.
I am so sorry for the late response. I think you mean “Pastia” It is similar to our Easter Ricotta Pie…but without the crust.
We use cooked “carolina rice” in our pie …but orzo would be good as well. Here is a recipe on Allrecipes.com. that may be good to try. click on this link: https://www.allrecipes.com/recipe/19903/pastia/
Hope this helps… Have a beautiful Easter, Buona Pasqua. Let me know how it turns out and send pics if you can.. Kathleen Barbato..3 Italian Sisters
Could I get on your mailing list ?
Hello,
I was wondering if you have any sponsored posts options available on your site.
If yes, can you please get back to me with the prices and the details for the same.
Do let me know
Hi its Tony Lange
I had the highest bid, on the silent auction at Dell Webb last ear.
contacted you and you told me no openings until February or March 2020
do you have any openings the week February the 17th. its for six persons
my girl is coming up from Florida and its the only week I can use!
Kathleen did you get my request for class the week of Feb 17th
I won the cooking cla1ssm in a silent auction at Dell Webb.
Tony Lange
Please add me to receive your posts
please respond to my former e mails regarding
having a class the week of February 17 2020
using the then class for six which bid on at silent auction
held at Dell Webb Activities center
Have been trying to contact you.to see if we could have the class!
Thanks
Tony Lange
8505027351
tonylange28@gmail.com
Hi Tony,
I am so sorry I did not see your post till now. The best way to reach me is by phone @ 853-855-8768 or email @ 3italiansisters@gmail.com
I can do a class on Sat, Feb 15 or the Feb 22. you mentioned the week of Feb 17, however, I work full time during the week, so conduct classes on the weekends, usually Saturdays.. from 3:30 – 6:00pm. Let me know what works for you and we can talk about the menu of your choice. Kathleen Barbato. 3 Italian Sisters. 843-855-8768
Great
Saturda1y February 17 looks great, so far its for 6 particpa1nts, I I add any more I will pay $45 [per person more
Thank You
I will call you to finalize the date and number of participants.
I meant Saturday February 15
Ok Tony ..no problem KB
when is the best time to call you
Tony Lange
Anytime After 4pm. Kb
Hi,
I googled One Pot Potatoes and String Beans in Tomato Sauce and your recipe popped up….You “really” did bring back memories of my beloved Gram, the recipe is the only recipe is right on!……I can’t wait to make this and see if it’s even closer to Gram’s!
Thank You 3 Italian Sister,
Regards, June
Ciao June,
So glad you found our blog and this recipe. It brings back memories of my mother and it is such a simple delicious dish… enjoy and let me know if you have any questions.
Buon appetito!🍷
Kathleen Barbato 3 Italian Sisters
This recipe will not come up for me no matter what I do.. can someone post it for me..all other recipes are firm, but this one has only photos..THANKS!!!
thanks for the notification, which recipe are you requesting ? Kathleen Barbato
Hi Kathleen!
I too like June (the post from January 2020) googled this recipe and it is the same as my mom used to make. THANK YOU! My husband grew string beans this year an I immediately thought about making it.
I was wondering if you have a cookbook? I would LOVE to get it for my 2 Italian sisters!
Ciao bella!
Nina (Guerriero) Moltzen
Ciao Bella Nina,
Thank you for your kind comments…so glad you found our recipe. It was one of my mothers favorites and everytime I make it, It brings back beautiful memories of her. Oh…and thanks for asking about the cookbook… I am actually working on one, but unfortunately, it is not done yet. As soon as it is completed, I can email you.. When you get a chance, drop me a note with your email address @ 3italiansisters@gmail.com. Thanks again Nina, for your lovely post…It is always so great to hear from another Italian sister !! Buona sera Nina😊
What happened to the baking powder and lemon juice? https://www.3italiansisters.comstruffoli-neapolitan-honey-balls/
I’m from Sicily.
Hello Barbara,
Thank you for noticing that baking soda error. I corrected the recipe and description, however, we never added the lemon or orange juice.just the zest. The zest seems to really bring out the citrus flavor vs the juice. But, that is just how we did it.. I am sure it is just as delicious with the juice added. Do you add the zest and the juice?
Thank you Barbara for your comments, and for visiting our blog..comments are always a welcome…especially when I make an error!! thanks again for letting us know.. Kathleen Barbato…3Italiansisters.com
Re: Flourless Ricotta, Almond, Lemon Torte – At the top of the recipe is says cooking time is 1 hour 5 minutes, but in the directions it says to bake for 40-45 minutes. Please advise which is correct. Thank you.
Your Ricotta almond lemon torte had superb flavor, but the texture was a bit too mushy. I am thinking it has to bake 65 minutes, rather than the 45 in the directions. Your thoughts?
Thank you.
OMG…I am so so sorry for this late response…and sorry for the mushy torte result…I will be baking this torte for the holiday this weekend..and will check to see which time is correct. in the meantime, I changed it to reflect the 65 minutes, rather than the 40-45 min. I could only think the difference in the times may be due to the thickness of the ricotta. Some batches of ricotta are creamier than others and thus may require more time in the oven. Anyway…thank you William Rossi, for your comments …And again, I apologize for my tardiness. Hope the torte was good anyway.. I will let you know how mine comes out this weekend.. all the best… Kathleen Barbato.. 3 Italian Sisters.
Hi Kathleen, I just wanted two say that your Flourless Almond Ricotta Torte is an absolute stunner and is now firmly entrenched in my Favorites file. It combines in delectable form a moist and light combination of almonds, ricotta and lemon – so perfect last night for gluten-free friends. I visited Eataly in NYC to buy fabulous Buffula ricotta (no need to drain it since it’s the perfect consistency) and almond meal that was uniformly ivory in color (no skin flecks).
Thank you so much — I’ve shared the receipt widely and would give you many stars — if only there was a place to post them.
Ciao Tony,
You are so welcome, I am so happy to hear it was successful!! The ricotta torte is certainly one of my favorites as well…and the ricotta from Eataly must have made it even more special!! My daughters are in the process of revamping our blog,, so we will have a few more features to allow people to rate our recipes. Thank you for your beautiful comment. Grazie mille Tony All the best, Kathleen Barbato, 3 Italian Sisters, Taste the Passion
Hi – My Great Grandparents came to the U.S. from Sicily in 1897. My Grandparents and parents made a dish with Pasta, Chicken and Peas .. I only remember the name as Spitz. Does that sound familiar at all to you?
That is about the same time my grandparents came over from Naples and Sicily. Where are your grandparents from in Italy. It may have been something that was made in that region. I am not familiar with that name or that dish We make pasta and peas called pasta piselli ..it made with a clear broth. Was this dish tomato based? Are you still making it or did it get lost with time? I can do more research if you like . And thanks for visiting our blog Kathleen Barbato. 3italiansisters