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. @pamela_sheldon_johns

A red, white, and blue tart with a graham cracker crust, cream cheese filling, and raspberries, blueberries, and blackberry on top.

Red, White, and Blue Tart

Simple and stunning. That’s what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.

Custard Gelato

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.”