Congratulations to Danielle for the continued success of her fabulous homemade pasta and wine shop. Danielle has a gorgeous new website, with great information on her local sources and the natural, organic wines she carries, with photos by Nubar Alexanian.

Visit Danielle’s website here. 

Message from Danielle ~

Three and a half years ago, I decided to take the biggest risk of my life and open up my shop in a tiny 800 sq. ft. space that was originally a shared space. My cool retro display case broke the first day, half the shapes were extruded and half the shapes were made completely by hand, and I even tried a little tricolore up at the top.

I’ve since refined, worked on my Italian language skills, educated myself more on regional Italian cuisine and family recipes, visited with numerous farmers and artisans here and in Italy, as well as meet and feed some of the most wonderful people in my community.

It’s super exhausting, challenging and tiring. But I love this more than you could ever imagine. Having the opportunity to educate and put real food on your tables has been my life goal. What I’m saying is, holy shit, the store has changed since the beginning, now I’m on Main Street, selling real Italian provisions from @gustiamo and natural wines from @selectionaturel . My importers and I have the same values and views. We work so hard as outcasts to deliver you the real message and passion of the people behind your food and wine.

Updated my website, check it out. I now am not just a pasta shop, but a provisions + natural wine shop too. Wow, to believe I built this with my two hands is not worthy of thanking all the people that helped me along the way….especially my customers – we have created a serious movement, thank you for coming into the shop. The power of the consumer is REAL!

Located at 123 Main Street, Suite 1, in historic downtown Gloucester.


Open Wednesday-Sunday  11 AM to 7-ish PM

Closed Monday & Tuesday

The moral of the story is Danielle pretty much lives at the shop. Give us a ring if you’re heading out and you’d like to place your order in advance and/or you think you might miss us.


+1 (978) -868-5005


If you weren’t able to make pasta today at Nina and Frank Groppos, a second special St. Joseph pasta-making day is taking place this Saturday at 10:00am. This additional day is especially for kids and everyone is invited to join the fun!

Charlotte was so super shy at first, but Kathy Pratl took her under her wing and showed her how. As soon as she understood everyone was making her favorite, noo-noos, Charlotte joined right in. Thank you Nina, Franco, Kathy, Roseanne and Friends for a great morning!


Early morning and friends and family gather at the Groppo home. Nina has laid out trays of warm bread and pastries, a medley of fresh fruit, and vats of homemade ricotta steaming on the stovetop to greet the pasta-makers. Everyone pitches in, from the very youngest to the very oldest, men and women, boys and girls. The house is overflowing with helpers. The time goes by way too fast and in a few short hours, racks and racks of pasta are drying, in preparation for the March 19th Feast of San Giuseppe.

At another pasta-making station, Grace and Frank Sciortino made a special batch of maccarruna pasta, just for the helpers. After all the pasta-making mess was cleaned up, Nina served heaping bowls of maccarruna topped with homemade canned tomato sauce, from tomatoes grown in her garden last summer. A delicious lunch was had by all and as I looked around the room at the many generations gathered around the table, I thought of the memories being created from this very special community tradition of honoring Saint Joseph each year at the welcoming home of the Groppo Family. Happy San Giuseppe Pasta-making Day!


Sophia and Luca

St. Joseph pasta-making day began with Franco and the gentlemen heading over to Gloucester Fraternity to make huge batches of pasta dough with the Fraternity’s new mixer machine. Thanks were given to the club’s Mario for making it possible. Back at the Groppo’s kitchen, Nina and Fina were making steamy hot vats of homemade ricotta on the stovetop to serve for breakfast to all the helpers. Friends and family arrived in waves throughout the day and all were there to lend a hand making pasta.

After all the St. Joseph Day pasta that was needed was made, an extra batch of pasta was made for we pasta-makers. Nina heated up her divinely delicious tomato sauce that she had canned over the summer, with tomatoes from her garden. We had a wonderful lunch feast and as I looked around the table at the many generations gathered, I thought of the memories being made that will be cherished by all, created from this very special community tradition of honoring Saint Joseph each year at the welcoming home of the Groppo Family.

Geri, Jaclyn, Nico, and Giada

Rolling Pins!

Rosaria and NinaAl working hardKathy, Marissa, and Enza

Last batch, fini!

VIDEO: PASTAIO VIA CORTA- Fresh Hand Made Pasta in Glosta!

It’s a dream come true! Yes, fresh daily-made by hand pasta has come to 11 Center Street in downtown Gloucester. I had some last night, and OMG! It’s stunning! Support our local businesses folks!!

Pasta with Peas & Hot Ham


Pasta with Peas & Hot Ham


Last night’s @sistafelicia Instagram Photo

This past holiday weekend was spent embracing opportunities to experience “Real Campus Life” while touring colleges with our twins. After three days of living off fast food, Starbucks Coffee, and a few campus dining hall delights, a “real meal” was much need when we arrived home late last night. The last half hour of our road trip back home felt like ten as we discussed what meal I could pull together the fastest with ingredients I knew I had on hand at home. After rattling off several options to please everyone’s starving bellies and picky pallets, “Pasta with Peas & Hot Ham” was unanimously requested, made and on the table before the boys finished emptying bags and luggage from the truck! 


 Pasta with Peas & Hot Ham is fast and easy to prepare and only requires a few key ingredients. This pasta dish is traditionally served for lunch or dinner as main course or side dish, but I think it makes a perfect late night meal for the fall and winter months.  Trust me you’ll have no trouble warming up or sleeping after eating a bowl of this heavenly creamy pasta dish late night! It’s one of our families most favorite “Italian Comfort Food” dishes! 

For Recipe Details Click Read More

Continue reading “Pasta with Peas & Hot Ham”

Linguine Con Aglio e Olio…”Linguine With Olive Oil”

 Linguine Con Aglio e Olio … “Pasta With Olive Oil”



Click Read More For Step-by-Step Recipe Details and Photos
Continue reading “Linguine Con Aglio e Olio…”Linguine With Olive Oil””

Celebrated Our Last Summer Dinner at Niles Beach With Pasta & Mussels and “Rizzi”









For more Photos click see more Continue reading “Celebrated Our Last Summer Dinner at Niles Beach With Pasta & Mussels and “Rizzi””

Smokey Chipotle Alfredo with Grilled Tequila Chicken





IMG_7726Smokey Chipotle Alfredo with Grilled Tequila Chicken…Great dish to serve on this  beautiful spring day!

For recipe photos and  Step-by-Step details click see more… Continue reading “Smokey Chipotle Alfredo with Grilled Tequila Chicken”

Spring Pasta with Grilled Chicken & Garlic Butter



Tis the season for baseball, soccer, lacrosse, tennis and all spring sports. Our Daylight ours may be getting longer but the amount of time to get dinner on the table seems to get shorter and shorter this time of year!  With that fact in mind, I thought I share my families new favorite Spring Pasta with Grilled Chicken & Garlic Butter recipe I developed earlier this week. It’s quick, easy, and tasty.  A perfect go to dinner idea for all busy parents rushing to get dinner on the table after the kids afternoon activities. It was a huge hit in our house, and made its way onto our dinner table two times this week!  

For Step-by-Step recipe details and photos click see more Continue reading “Spring Pasta with Grilled Chicken & Garlic Butter”

Sunday Dinner

Printart 4

Sunday Dinner didn’t hit the table this week until 8:30 PM, because my husband Barry and I spent most of Sunday; painting, cleaning chandeliers, and preparing the house for winter and the holiday season. We were so enthralled in our projects, that we completly lost track of the time. With a growling belly, I scanned the pantry and refrigerator, and pulled items I had on hand to create this recipe. The combination of flavors were amazing! My creation of Pasta with grilled chicken, oven-dried tomatoes and Roman Artichoke was not only a whimsical creation, but a quick and easy  meal to prepare, that was hardy enough to satisfy my starving husband.

Pasta with Grilled Chicken, Oven-Dried Tomatoes and Roman Artichokes


1 lb. Dried pasta

1/4 Cup olive oil, plus 2 tablespoons

1 1/2 Teaspoon kosher salt

1/2 Teaspoon freshly ground papper

5 Chicken Tenders

1 1/2  Cups sliced mushrooms

3 Large Roman Artichokes roughly chopped (approximately 1 1/2 cups)

10 Oven-Dried Tomatoes (recipe in my cookbook “Gifts Of Gold” pg. 62)

3 large cloves garlic, minced

2 Cups chicken broth

1/2 cup white wine( I used Sauvignon blanc)

2 tablespoons unsalted capers

1 tablespoon salted butter

8 basil leafs

1/4 cup grated Parmesan cheese


1 Season chicken tenders with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and freshly ground pepper; grill cooking thoroughly; reserve

art 3

2 Bring large pan water to a rolling boil; add 1 tablespoon kosher salt; return to boil; add dried pasta; cook al dente 7-11 minutes

3 In large frying pan heat olive oil; add mushrooms, artichokes oven-dried tomatoes and garlic to pan; sauté 3-4 minutes on over high heat; stir often

art 5

Artichoke pasta 14 Cut reserved chicken into bite size pieces; add to pan; mix well

art 17

5 Add chicken broth and wine; stir; cook 5 minutes

6 Add 1/4 teaspoon freshly ground pepper, capers, and butter; lower heat; cook 2 minutes stirring until butter is completely melted

art 11

7 Roughly chop basil

art 20

8 Strain pasta; arrange in serving bowl

art 6

9 carefully arrange  white wine sauce over the pasta; top with fresh basil and grated cheese; serve immediately

art 7

Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.

Sunday Dinner

PrintPasta with Baby Clams

big clam


1/4 cup olive oil

1 cup sweet onion diced

5 large garlic cloves minced

9.5 ounce whole baby clams in their own juice

½  teaspoon red pepper flakes

1½ teaspoon kosher salt

½ teaspoon freshly ground pepper

14.5 oz can diced tomatoes in tomato juices

28 oz can San Marzano Peeled Tomatoes

1 can diced tomatoes with their juices

1/4 cup white wine

1/4 cup basil roughly chopped

1/4 cup fresh flat leaf parsley roughly chopped

1/2 cup Parmesan cheese freshly grated

Step by Step

1  Heat olive oil in large frying pan over high heat; add garlic, onions, ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper; saute 2-3 minutes until onions are translucent

clam garlic onion pan

2  Puree San Marzano tomatoes; add to frying pan; mix well

clam puree tomatos

3  Add diced tomatoes, whole baby clams and their juices; mix well; add red pepper flakes ¼ teaspoon freshly ground pepper and white wine; cook 20 minutes; stir often


clam diced tomatoes

clam sauce

clams into sauce5  In a large pot, bring several cups of water to a rolling boil; add 1 teaspoon kosher salt return to boil; add 1 lb. linguine pasta; cook pasta al dente 9-11 minutes; strain in large colander

clam put pasta in water

6  Add basil and parsley to sauce; mix well

clams finished sauce

7  Plate pasta in serving bowl; ladle hot sauce over pasta; top with Parmesan cheese

Sista Felicia Does St. Joseph’s Day Pasta For The Gloucester Times Taste of The Times

From The Gloucester Daily Times-

When Felicia was growing up this special recipe was prepared by her Aunt “FeFe“, Vincie and Uncle Mike (Militello). Now she makes it herself and passes along the family’s recipe secrets. The main ingredients are cauliflower, fava beans, and the ferns on top of the anise bulbs. In fact, since the grocers and supermarkets typically throw away this part of the plant before even putting it on the shelf, Felicia goes around each year to remind them to avoid that for this special week of St. Joseph’s Day so that she and others can properly make the dish.

Her aunt and uncle FeFe and Vincie used to create an alter every St. Joseph’s Day and that became very big, so big that many people came each year to pay their respects and eat some of the special pasta dish. The pasta sauce was served over home made St. Joseph fettuccini pasta. What made this St. Joseph Pasta is that all the flower used to prepare the feast was blessed by a priest the day before St. Joseph day. It was done, in fact, at a very special mass in Aunt FeFe and Uncle Vincie’s home in front of her alter. You cannot get much more authentic than that.


You can read my buddy Heather Atwood’s article about Felicia and St Joseph’s Traditions here-

Feast of St. Joseph fare celebrates workers