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Natalina Bombino Campagnolo

Natalina, a local cookbook author, has taught Italian food culture since 2011 in Guelph. She ventures off the beaten path with tour guests in Southern Italy and the Mediteranean a few times a year

Recent Work by Natalina

Off the Eaten Path: Everyone loves pasta, be it fresh or dry

Off the Eaten Path: Everyone loves pasta, be it fresh or dry

Pasta must be one of the simplest, quickest dishes to make, and it is extremely affordable: no wonder it is such a popular food
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Off the Eaten Path: Various cultures put their spin on pastizzi

Off the Eaten Path: Various cultures put their spin on pastizzi

Available with different fillings, pastizzi make for a savoury snack to grab and go
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Off the Eaten Path: 'King of all cannoli' hails from Sicily

Off the Eaten Path: 'King of all cannoli' hails from Sicily

These beautiful pastries, brought to Sicily by the Arabs in the 10th and 11th centuries, have been enjoyed here for over 1,000 years.
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Off the Eaten Path: Warmer months call for cold coffee

Off the Eaten Path: Warmer months call for cold coffee

Iced coffee started making an appearance in the late 19th century but it was not until the 1920s that it became mainstream
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Off the Eaten Path: Focaccia is no standard flat bread

Off the Eaten Path: Focaccia is no standard flat bread

Although the Liguria region of Italy in the north west is where the recipe is said to have originated, each region of Italy has adapted it as their own depending on what ingredients are most available.
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Off the Eaten Path: How gelato differs from ice cream

Off the Eaten Path: How gelato differs from ice cream

Gelato started showing up in North America in 1770, dates back to 16th century
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Off the Eaten Path: Getting to know espresso

Off the Eaten Path: Getting to know espresso

If you order cappuccino after 11 a.m. in Italy, it's a sure sign you're not a local
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Off the Eaten Path: Charcuterie boards have grown in popularity – what exactly are they?

Off the Eaten Path: Charcuterie boards have grown in popularity – what exactly are they?

Colourful snack or appetizer offers various textures and flavours
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Off the Eaten Path: Not all olive oils are created equal

Off the Eaten Path: Not all olive oils are created equal

Extra virgin olive oil is the healthiest of them all, but accounts for less than 10 per cent of olive oil production
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Off the Eaten Path: Are home-cooked meals here to stay? I sure hope so

Off the Eaten Path: Are home-cooked meals here to stay? I sure hope so

'I must admit, this Italian foodie participated in all the trends, except of course, the feta pasta'
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