Editorial & recipe standards.

Who writes them

Recipes and stories on Casa Magnelli are researched, written and tested by Erika A. Cochran, granddaughter of Romualdo and Titina Magnelli.

How recipes are tested

Each recipe is cooked in a home kitchen with ordinary equipment before it is published. Quantities, times and yields are what we actually used. Where a step depends on feel rather than a number — dough, a simmer, a crust — the recipe says so instead of pretending to a precision it does not have.

Family, region, and adaptation

We keep three things separate, and label them on the page:

• Family knowledge — what genuinely came through Ro and Ti, or through the family that followed them.
• Regional research — dishes that belong to Calabria and Southern Italy broadly, traced through documented sources.
• Casa Magnelli Kitchen — our own adaptation for a modern home kitchen and widely available ingredients.

We do not claim that every recipe here came directly from Ro or Ti. Most did not, and saying otherwise would be inventing a provenance.

Regional variations

Southern Italian dishes rarely have one correct version. Where a dish changes from town to town, we name the version we cooked, note the most common variations, and avoid declaring one “authentic”.

Sources

Recipe and story pages list their sources, and link to them where a public source exists. We prefer primary and credible regional sources — official denomination texts, regional food commissions, municipal and cultural records — over recipe aggregators.

Corrections

If something is wrong, we change it on the page rather than leaving it. Write to ciao@casamagnelli.com. Substantive corrections are noted on the recipe or story concerned.

No advertising, no affiliate pressure

Recipes are free and ad-free. Casa Magnelli is sourcing its first collection for 2027; nothing on this site can be purchased today, and no recipe is written to sell you a product. See Coming in 2027.