Elsa Gramola didn’t set out to become an Italian culinary ambassador. She was just a homesick Sicilian transplant driving her two kids around Austin when she spotted a roadside sign: “Learn Italian.” She called the number and told the man on the other end that she didn’t want lessons. She could teach them.
That accidental pivot launched a 24-year career built on a genuine passion for her roots. What started as informal language lessons grew into private cooking classes hosted in clients’ homes, then expanded to Central Market and Whole Foods kitchens, and eventually to the University of Texas, where she taught for more than a decade. She also began leading small-group tours through Venice, Florence, Tuscany and Rome, turning her homesickness into someone else’s dream trip.
Born in Sicily and raised on two of Italy’s greatest culinary traditions— her mother’s bold, sun-drenched Sicilian flavors and her father’s refined Tuscan elegance—Gramola moved to the United States at 29 with no formal culinary training. What she had instead was a mother who answered international phone calls (which in those days were not cheap) with recipes, and a family—grandmothers, aunts—whose techniques are still embedded in every class she teaches today.
“I grew up with the best cuisines,” she says. “Tuscany and Sicily—you can’t get better than that.”
Those family roots run deep in the recipes she’s sharing here. The fusilli al pesto is a perfect example. “My mom taught me how to make it,” she says. “It’s a special one—I’m very proud of that.”
Her mom’s secret? A handful of walnuts folded into the basil, a small detail that makes all the difference.
Since relocating to Las Vegas in July 2024, Gramola has been teaching Italian language and culture courses at UNLV, and converting students into private cooking clients one lesson at a time.
“I feel like I’m more of a local now,” she says, “because I’m finally sharing my Italian culture here in Las Vegas.”
FUSILLI AL PESTO
1 pound fusilli
20 large basil leaves
1 clove garlic
¼ cup pine nuts
¼ cup walnuts
¼ cup Parmigiano
1 cup extra virgin olive oil
Sea salt
Blend all the ingredients and pour on pasta.
Pair with Pinot Grigio Ruffino Lumina from Venice or white wine Vermentino from Sardinia.
SPEZZATINO ALLA GINA CON PATATE
2 ribeye or New York loin steaks, diced ½-inch
2 potatoes, diced ½-inch
½ yellow onion
1 clove garlic
Extra virgin olive oil
Sea salt
Black pepper
1 eight-ounce can no-salt tomato sauce
2 cups water
¼ cup red wine
1 tablespoon butter
In a pot, saute extra virgin olive oil, onion, garlic and meat until golden. Add salt and pepper. Add the diced potatoes and mix very well. When done, add the can of tomato sauce and 2 cups of water to cover the meat. Cook on medium heat for about 20 minutes. When potatoes are cooked, smash them to create a cream. Then, when the sauce gets thick, add wine. Cook for another 10 minutes. Add butter on top and cover on low heat.
Pair with red wine Nero d’Avola from Sicily.
TIRAMISU
1 package Savoiardi (ladyfingers)
1 tablespoon granulated sugar
1 cup espresso
8 ounces mascarpone
½ teaspoon vanilla
1 tablespoon cocoa powder (for mixing)
1 tablespoon Kahlua
¾ cup egg substitute
1 tablespoon rum
Whipping cream, whipped and sweetened to your liking
1 tablespoon cocoa powder (for sprinkling)
Syrup: In a small bowl, combine sugar, espresso and rum. Mix until sugar is dissolved.
Filling: In a medium bowl, stir together the mascarpone, vanilla, eggs, 1 tablespoon cocoa powder and Kahlua. Mix well.
To assemble: Place a layer of ladyfingers on the bottom of a serving platter. Pour the syrup on top of ladyfingers. Top with one layer of mascarpone-egg mixture. Spread whipped cream over the top and sprinkle with cocoa powder.
Pair with Prosecco Superiore di Conegliano Valdobbiadene from Veneto.
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Dining and Cooking