The following is an interview with cookbook author Cathy Coluccio Fazzolari.

How much of the book is informed by your background in Brooklyn? 

Most of the book focuses on my upbringing in Brooklyn. I spent my early childhood on 59th Street where our apartment was situated above our first store. In the mid 1970s, my father purchased the house next door to our current store on 60th Street. I was primarily surrounded by first generation Italians during my upbringing. I relocated to Long Island in 1991.  

What was the most challenging aspect of writing it?

Capturing the essence of my mother’s recipes without written instructions was both challenging and rewarding. The process of relying on my senses — sight, taste, smell, touch and hearing — adds a unique dimension to cooking that many people can relate to, especially when it comes to family recipes. My daughter Isabella assisted me. We cooked by eye, and we worked backwards to document the measurements and times.

Of all the recipes, which few would you recommend readers try first?  

I would recommend trying the hand-crushed tomato sauce first. This recipe captures the simplicity of my cooking style and the importance of using high quality ingredients.    

We are fans of Daniel Paterna. What was it like working with him on this project?  

Working with Dan was a wonderful experience. He captured my passion for food through his photography and brought my recipes to life in a beautiful way. I cooked, and he photographed about 10 recipes per photo shoot in my home. I plated most of the food for an extra layer of authenticity, before he began the styling for the photo, making it feel like the readers are invited into my home for a meal. At the end of each photo shoot, we would sit with Dan and my family and have dinner together with the food that was prepared during the day. It was an absolutely memorable experience. 

How has the experience been with Powerhouse Books?  

The experience with Powerhouse has been great. I met Daniel Power about two years ago, and he said in two years we will have your book released, and here we are with a release date approaching. The Powerhouse production team — Naomi, Mia and Sydie — has been amazing to work with. 

At what point did you become involved in the family business and what is your current role? 

I grew up in my family business and was working from a very young age. When I was about 10 years old, I would butter rolls and assist with the cash register in our first store. I continued working where needed through my college years. I graduated from St. John’s University with a degree in marketing and began working full time. Today, I am co-owner and run the day to day operations, and I go to Italy and various food shows to source our artisanal products. 

What type of products would inspire someone from, say, Brooklyn Heights or Greenpoint, to come out to Coluccio & Sons? 

Our Coluccio Brand extra virgin olive oil imported from Sicily and the Coluccio DOP tomatoes are a must have in every kitchen. We have over 50 shapes of pasta and many other artisanal products that are unique to the various regions in Italy. Since we are an importer, our quality is of utmost importance, and pricing is very competitive.   

Where locally can our readers find your book? 

My book will be sold in our retail store, Powerhouse on Eighth, Powerhouse Industry City, Powerhouse Adam Street and Barnes and Nobles.

Do you have any upcoming events?

I sure do!

On Nov. 4, I have “An Autumn Night of Italian Elegance” at the Refettorio in Harlem, where I will be cooking my stuffed mushroom recipe; On Nov. 19, a Book Launch and panel discussion with Daniel Paterna and Sharon Franke at the Powerhouse Arena located in Dumbo; On Jan. 25, Calabrese Night and book signing  at the Garden City Historical Society; and in spring 2025, a Calabrese event at DeGustibus Cooking School.