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Hello!  My name is Carmen author of The Heirloom Chronicles.  The intention for this blog came from a desire to document my family recipes and traditions along with their related stories.  I am an Italo Australian born in Domodossola, a small city in the Piedmont region in the north of Italy.  My parents and sister are from the Basilicata region of Italy – papa` from Acerenza, mamma from Montemurro and my sister from Potenza.    

We migrated to Australia in 1970 and with this great move we brought with us as many of our heirlooms and maintained food traditions that have kept us connected with our family back home.    I married an Australian who is of Sicilian descendant and with these three regions of Italy coming together in our family, recipes with related stories have evolved.   
The ingredients I cook with and write about are those that my grandparents grew and cooked with, maintaining this philosophy of 'cucina povera' that my parents still live by. Making do with humble seasonal ingredients and transforming them into memorable tasty dishes resonates with my idea of cooking.   These most treasured heirlooms are the sweet memories of our family that I write about and wish to pass down to my children.

The Heirloom Chronicles blog has been inspired by my varied interests in cooking - researching recipes and ingredients from the past; gardening - learning to grow, preserve and cook with fruits, vegetable, herbs and wild greens commonly used by my parents & grandparents.

I also love to travel, have an appreciation for art and photography, so occasionally you will see this interwoven through my blog posts, and Instagram. I cook from the heart and hope you enjoy reading my blog!

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Popular posts from this blog

Panzerotti /Tortelli di Castagne & Cioccolato (Chestnut & chocolate filled morsels)

When I think of chestnuts, I reminisce about my birth town - Domodossola, where I was first introduced to this distinctive flavoured nut.  We were fortunate to live close to Sacro Monte Calvario, a mountain lined with chestnut trees. My mother cooked many dishes which used this flavorsome nut, especially sweets such as these panzerotti di castagne & cioccolato.  Withthis sweet mamma has more recently substituted the chestnut filling with chickpeas as they are readily available all year round and knowing that my papa`enjoys this sweetmade frequently.

Chestnut season is a favourite for our whole family and we are of the belief that if you've never had a freshly roasted chestnut you haven't lived. We often visit Daylesford in country Victoria around autumn to purchase them fresh and enjoy them roasted at the farmers markets.

This recipe is a variation of panzerotti / tortelli di ceci which I have shared previously with you.  The filling is more delicate in texture and lighter t…

Torta di Cachi e Noci (Persimmon & Walnut Cake)

We have had a bountiful season of cachi (persimmons) this year, as every other year.  My parents persimmon tree yields a beautiful vanilla variety, the non-astringent with hard flesh that can be eaten like an apple, known as the Fuyu. Every season begins with much excitement and many bags are given to family and friends.  Even so, we still manage to freeze a few when they become too ripe. When soft, they are great in smoothies, making sorbet, ice-cream and of course baking with.  I however have never baked with them, always preferring to eat them as a fruit paired off with walnuts or sliced with oranges to counterbalance their sweetness.  

What prompted me to photograph these persimmons and make this cake was seeing the very talented Sarah Schembri through her instagram account displaying some persimmons on a very very beautiful plate she had just made. I must confess that the desire to own the plate came well before that of wanting to make a rustic persimmon cake...such is my weakness…

Zucchini Blossoms - Baked Mini Frittate

Happy New Year!  Wishing you all a happy and healthy 2017.

I trust we are still recovering from all the festivities and indulgences that come with this time of year. Cooking and food is probably the last thing on our minds right now, but being summer here in Australia, most of us are looking forward to some down time with easy healthy summer meals to tuck into and what better way than with seasonal zucchini blossoms. My new year begins with a haul of summer produce from my parents garden that has flourished with this crazy Melbourne climate.  For those who live or just recently visited this beautiful city have experienced the dramatic weather changes, which have included torrential rain and somewhat balmy weather conditions - perfect for the garden. As my vegetable patch is quite small, so I limit it to a range of herbs, with only a few seasonal vegetables.  My cherry tomatoes are growing and the capsicum plants are getting taller by the day.  My parents on the other hand plant a large…