Braciola, Burrata… and a Little Mahler Magic!

Join me and Maestro Hankewich from Orchestra Iowa for Italian inspiration! We’re turning up the heat in the kitchen and in the concert hall vibes on Saturday, April 18 at 5:30pm CST. It's FREE!

COOKING WITH US? EMAIL FOR THE GROCERY LIST AND RECIPES: kelley@giasitaliankitchen.biz

Inspired by the drama of Mahler’s Symphony No. 6 — the soaring melodies, the hammer blows, the hero’s fate — we’re cooking dishes that hit with the same bold intensity.

First up: classic Italian BRACIOLA, rolled tight with herbs and cheese, then simmered low and slow until it’s tender enough to make you forget your troubles. It’s rich, emotional, and just a little bit epic… very Mahler.

Then we balance the drama with something bright and heavenly: burrata & roasted tomato BRUSCHETTA. Creamy burrata (hello, cowbells!) meets blistered tomatoes, garlic, and basil on toasted bread. One bite and you get that perfect mix of light and dark — just like the symphony.

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Catch it later on YouTube: https://www.youtube.com/@giasitaliankitchen9079

A night of big flavors, big feelings, and a nod to one of the most electrifying pieces of music ever written. Aprons on — let’s get cooking.

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Today’s chicken dish is extra special — not just because it was packed with flavor, but because of who it was made for.

I had the honor of cooking for the cancer patients and caregivers at The Hope Lodge in Iowa City, a place where strength, love, and community show up in the most beautiful ways.

See video footage on my YT channel:

https://youtube.com/shorts/Crb9wLXcMkg?feature=share

More recipes on my website:

https://giasitaliankitchen.biz

I built this dish around five powerhouse spices — turmeric, ginger, cinnamon, paprika, and cumin — each chosen for their warmth, comfort, and supportive benefits. Together they create a blend that’s soothing, nourishing, and deeply flavorful… exactly what I wanted to bring to the table.

Cooking for this community is a reminder that food is more than a meal — it’s connection, comfort, and a moment of care in the middle of a hard journey. I’m grateful to the American Cancer Society and the incredible team at Hope Lodge for welcoming me into their kitchen and their day.

To everyone fighting, supporting, and showing up with courage — this one was for you.

Let’s keep cooking, together.

| Spice | Core Benefit
| Turmeric | Anti-inflammatory power
| Ginger | Digestive relief
| Cinnamon | Blood sugar balance
| Paprika | Antioxidant + circulation support
| Cumin | Digestive enzyme support

Visit our YouTube channel to see dozens of our cooking episodes.

Check out our website for delicious recipes, upcoming events, and more!

What's for dinner, it's Friday!
This Lemon Dill Salmon or Trout is so easy and delicious!

🍋 Why I always bake my fish instead of frying it
In Gia’s Italian Kitchen, we keep things simple, flavorful, and rooted in real Italian cooking — and that’s exactly why I reach for baked fish every time.
When you bake fish, you let the ingredients do the talking.
No heavy breading. No greasy after‑taste. Just clean, bright flavor that actually tastes like the sea.
✨ Baking keeps those beautiful omega‑3s intact
✨ You get that tender, flaky texture without the oil bath
✨ Your body feels light and energized afterward — not weighed down
Italian cooking is all about letting good ingredients shine.
Baked fish does that beautifully… and your body will thank you for it.

More recipes on my website:
https://giasitaliankitchen.biz

Lemon Dill Trout or Salmon

• 1 lemon
• 1 shallot or yellow onion
• 4 cloves fresh garlic
• 2 leeks
• Small bunch fresh dill
• 3 tablespoons salted organic butter
• 3 tablespoons Extra-Virgin Olive Oil (EVOO)
• 1 whole fillet of wild-caught trout or salmon

Preheat your oven to 450°.

Prepare a large baking sheet (with sides) with parchment paper and add the fish, skin side down. Set aside.

In a medium saucepan, warm the butter and EVOO on medium heat.

Dice the shallot and thinly slice the leeks, excluding the dark green woody parts of the leeks. Add to the saucepan and sauté for about 7-8 minutes.

Mince the garlic and add to the saucepan. Sauté for another 5 minutes.

Zest and juice the lemon, then add to the sauce. Turn the heat off but let combine in the saucepan for a couple minutes.

Finely chop the fresh dill and add to the sauce. Stir to combine.

Pour over the fish. Bake in the oven for about 12-15 minutes or until desired doneness.

Visit our YouTube channel to see dozens of our cooking episodes.

Check out our website for delicious recipes, upcoming events, and more!