There are a lot of traditionalists amongst Italian cooks, and while I had a traditional education, I've improved upon a lot of the recipes
Munhall, PA (PRWEB) July 31, 2009
"I've always wanted to own a restaurant, but it would be too time consuming, too frustrating, and too much money to invest in one," said Jo Ann Sloan, founder of http://www.GreatItalianRecipes.net.
Sloan launched her website to share her love of Italian cooking with others, and to provide an outlet for her passion. "I love to cook, but I don't want the responsibilities of owning a restaurant, so I figure this is the next best thing," said Sloan.
When her mother passed, Sloan's father remarried a woman of Italian descent. Sloan learned how to prepare many Italian recipes, and developed a genuine interest and zeal for Italian food. "Bruschetta, penne all'arrabbiata, pizza marinara, tortellini ricotta, tiramisù; what's not to love?" said Sloan.
With her new blog at http://www.ItalianRecipeChatter.com, Sloan hopes to pass on all that she's learned about Italian cooking to others, including her recipes.
"There are a lot of traditionalists amongst Italian cooks, and while I had a traditional education, I've improved upon a lot of the recipes," said Sloan. "With a traditional approach, even a simple dish can take hours of preparation, but there are a lot of shortcuts that most people don't know about."
Despite not being a traditional Italian cook, Sloan is confident that others will love her recipes. "How do I know I'm a good cook? Well, let's just say when I cook there are never leftovers," Sloan said while laughing.
While Italian cooking is her passion, Sloan hopes to expand her website in the future with the addition of a more diverse selection of ethnic food recipes. "I'm focusing on Italian food right now because that's where I have the most experience, but in the future I'd love to cover more foods."
About the Company:
GreatItalianRecipes.net is owned and operated by Jo Ann Sloan, an Italian cook with decades of experience and a passion for discovering new recipes.
Jo Ann Sloan
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