About Pamela Sheldon Johns

Pamela Sheldon Johns

Pamela Sheldon Johns is the author of sixteen cookbooks specializing in traditional and regional ingredients. Originally from California, Johns has lived full-time in Tuscany for over 10 years at Poggio Etrusco, her organic farm/bed & breakfast in southern Tuscany where she teaches cooking and produces an extra-virgin olive oil called "Pace da Poggio Etrusco." Poggio Etrusco was featured in the July 2011 issue of Travel + Leisure. Pamela has coordinated wine and food workshops in various regions of Italy for twenty years. Johns returns to the US once a year to do cooking classes and lectures about Italian artisanal food. Ask to be added to her mailing list.

Amaretto-Poached Pear Gelato Recipe

Amaretto-Poached Pear Gelato

This recipe sorta makes us dream of sitting beneath a pear tree in the Italian countryside, nibbling fresh pears and hazelnuts while sipping Amaretto. Sigh.

  • Quick Glance
  • 35 M
  • 3 H, 35 M
  • 2
Florentine Rice Gelato Recipe

Florentine Rice Gelato

Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 2
Custard Gelato Recipe

Custard Gelato

This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”

  • Quick Glance
  • 25 M
  • 45 M
  • 0

Prosciutto and Stracchino Pinwheels

These pinwheels are easy to make ahead of time for a satisfying appetizer. Use Stracchino, an Italian cheese, or substitute a different, fresh soft cheese.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
Red, White and Blue Tarts Recipe

Red, White, and Blue Tarts

In these tarts is a mixture of cream and cream cheese dotted with fresh strawberries and blueberries and dusted with an avalanche of sweetened coconut.

  • Quick Glance
  • 30 M
  • 40 M
  • 0