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Maria Fazzari Larosa

Reporter · CA

Indexed articles, last 90 days
3
Latest publication
Sep 9, 2026
Outlet visibility, for thecragandcanyon
Top 50M sites
Earliest in this view
Jul 8, 2026

Latest articles

  1. Article · Sep 9, 2026 · Maria Fazzari Larosa

    Recipe: Nectarine cake is a delicious summer dessert (opens the original)

    Excerpt · Neutral tone · English

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    This easy nectarine cake is a delicious summer dessert made with the fruit of the season. Fresh nectarines are inside and on the top of the cake, so you get the sweet fruit in every bite. 1/2 cup (125 mL) unsalted butter melted and cooled Preheat oven to 350 F. Line a nine-inch round pan with parchment paper. Set aside. Slice nectarines in half and remove pits, chop one nectarine into small chunks. This will be for the cake batter. Set aside. Slice the remaining nectarine for the top of the cake

  2. Article · Aug 5, 2026 · Maria Fazzari Larosa

    Recipe: Pasta with Pureed Zucchini and Pancetta (opens the original)

    Excerpt · Positive tone · English

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    There’s beauty in a simple recipe. This easy dish combines smooth and delicate zucchini cream, golden and flavourful pancetta, and lots of fresh basil. Just a few ingredients and you’re ready to captivate and delight your guests with a spectacular pasta dish. 1 454 g (16 oz) rigatoni pasta (also can use spaghetti) 1 cup (250 mL) freshly grated Parmigiano reggiano plus extra for serving Bring a large pot of salted water to a boil. Meanwhile, heat a large sauté pan over medium heat and cook the di

  3. Article · Jul 8, 2026 · Maria Fazzari Larosa

    Recipe: Celebrate summer vegetables with this sweet-and-sour caponata (opens the original)

    Excerpt · Positive tone · English

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    Caponata brings together the rich flavours of summer vegetables with a sweet-and-sour twist consisting of fried eggplant and other vegetables in an agrodolce sauce. Agrodolce sauce is a sweet (dolce) and sour (agro) sauce in Italian cooking made with vinegar and sugar. For a great summer appetizer serve on crusty bread. There are many variations of this dish. Hope you enjoy my version. 1 cup (250 mL) green olives pitted and chopped Cut the eggplant into small cubes and season with salt (set asid

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