Benvenuti to the New & Improved Majella Home Cooking!

Benvenuti to the New & Improved Majella Home Cooking!

Majella from Morrone during ciaspolata

La Majella after last week’s snowstorm in Abruzzo – my web designer Francesco (who also took this photo) put the finishing touches on the site while he was snowed in during the “ciaspolata”

Benvenuti, my friends!  Welcome to my new website!  During the past month, I’ve been working with my good friend, Francesco, a talented web designer based in Abruzzo, as well as his colleague, Antonio, a graphic artist (don’t you just love the Majella’s peaks rising out of the pot in the logo?), on a new look and feel for the site.  They flawlessly interpreted my vision for a modern yet rustic space that bridges my life and career in New York with my passion for Italy and its regional gastronomy.

In addition to my blog posts, the site now features a Recipes page which is searchable by course, occasion or Italian region.  I’m still in the process of uploading all of the recipes I’ve published since the inception of the site, but until then, you can search for your favorites by key word (e.g., “lentils”) in the “Search” field found on the sidebar of each page.  I’m also working out a few other kinks such as installing a blogroll with updates from my favorite bloggers.

1471092_587765541276918_2047518717_n

For information about Majella Home Cooking catering and gifts, click on the “Catering” Tab

I’m particularly excited that I now have a place to share information about Catering and Cooking Classes (for those of you in the greater NYC area) as well as Majella Home Cooking holiday gifts and Salsa di Pomodoro Fresco (for anyone in the US).   After the holidays, I’ll post information and tips about my favorite food spots and hidden Italian gems  in the “Exploring Italy” page.   Please have a look around and make yourself at home!  I’m still getting a feel for it too!

Buon appetito! A presto!

Michelle

P.S. – While I was testing out the new site’s functionality, I published a recipe for a winter stew of Fregola e Ceci. Hope you check it out!

 

Subscribe to email updates

Subscribe to our e-mail newsletter to receive updates.

, , , ,

8 Responses to Benvenuti to the New & Improved Majella Home Cooking!

  1. susanna December 5, 2013 at 5:17 am #

    Ciao Michelle! congratulations on your brand new, gorgeous looking website 🙂 may it be the start of many new adventures, looking forward to seeing you here in Abruzzo again!

    • Majella Home Cooking December 5, 2013 at 10:11 am #

      Ciao cara! Thank you so much! If the Welcome to Sulmona team ever needs any graphic/web design support or collaboration, let me know and I’ll connect you with Francesco and Antonio. I can’t wait to see you in Abruzzo next summer. We have much to do! 😉 Un abbraccio forte, Michelle

  2. Louisa December 5, 2013 at 5:35 am #

    I love the new design. It’s very warm and inviting, like Abruzzo!

    • Majella Home Cooking December 5, 2013 at 10:09 am #

      Grazie, Louisa! Funny that you described the site in that way – when I sent Francesco and Antonio a list of adjectives to describe what I was looking for, “warm and inviting” was at the top of the list – just like Abruzzo!

  3. domenicacooks December 5, 2013 at 9:43 am #

    Michelle ~ auguri e complimenti! I love the new site, especially the tablecloth background and the logo. Wishing you much success in your new ventures! Un abbraccio, Domenica

    • Majella Home Cooking December 5, 2013 at 10:01 am #

      Grazie, Domenica. I appreciate your good wishes! The guys really did a fantastic job for me. Evviva l’Abruzzo! Un abbraccio forte, Michelle

  4. Anna December 6, 2013 at 9:01 am #

    Michelle, your team did a wonderful job to the new look!! What a wonderful service you are providing to us! Grazie mille!!!!

    • Majella Home Cooking December 6, 2013 at 3:07 pm #

      Thanks, Anna! I’m so glad you like the new design! I really think they brought a unique point of view to the site. The fact that they live in the very place that inspires me and my cooking allowed them to understand what I was after.

Leave a Reply to Louisa Click here to cancel reply.