Adelina Masana was born and raised in Naples, in the Campania region of Italy which is known for its rich history, art, culture and gastronomy. She learned to cook from both of her grandmothers and her mother. She remembers the rustic Neapolitan cuisine of her childhood fondly. The first dish she learned to prepare was Pasta Fagioli and then a sweet classical dessert called Pastiera.
She came to America in 1990 and took up residence in Brooklyn. Her favorite recipe is Tagliatelle alla Mantavana, but she loves everything about preparing a full-course traditional dinner with pasta, salads, meat and dessert. Of her six children, it is one of her sons who carries on the tradition of cooking back home in Naples.
