About Peter Bocchieri
Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. When Peter is not out selling, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
Leg of lamb on Easter is about as traditional as you can get. I can’t remember an Easter without it. Most families continue having lamb on Easter. It represented a right of spring and rebirth. And it taste wonderful! We … Continue reading →
The one comfort food that stands out for me among all other comfort foods is scarola. That’s right, scarola, escarole, a vegetable. And scarola was my go to dish when I was sick. I have had my share of childhood … Continue reading →
A lot has happened since my last post. So here is the “Reader’s Digest” version. I left New York, sold my house and moved to North East Pennsylvania. Found a job on a daily newspaper that covers Wayne and Pike … Continue reading →
Eggplant is one of my favorite dishes. I don’t care how you prepare it, it’s all good. For years I was a firm believer that if you didn’t fry the eggplant it wasn’t worth cooking. I’ve since curbed that idea … Continue reading →
October had different meanings for me growing up in Brooklyn then it does now living in the northern suburbs as an adult. Halloween was in October. And if you lived in Bensonhurst, you looked forward to Halloween. Halloween was the … Continue reading →
When my grandmother made any meal that included chicken and vinegar, just the aroma from cooking it made me run upstairs in our house to see what was in the oven. When I make this simple dish I can’t help … Continue reading →
This is the standard for Eggplant Parmigiana at any Italian Restaurant or Pizzeria in the United States. I’m not knocking it, on the contrary, I could eat this every day. But this is not the way my grandmother used to … Continue reading →
