From family recipes to combinations all her own, Andrea Rifenberick has been making cannolis for most of her life. Her pop-up and catering business, Mafia Kitchen, has brought the flavors of her Sicilian heritage to Tucson, and she’s proud of the opportunity to show us all how impactful food that’s cooked with love can be. 

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1. WHAT WAS THE FIRST DISH YOU HAD THAT CHANGED YOUR PERSPECTIVE OF FOOD?

Growing up in a Sicilian family, we ate a lot of staple traditional items. However, to this day, I still crave my great-grandmother’s Sicilian Stuffed Artichokes. The process was lengthy, and the end result was packed full of robust flavors.

The tradition involves stuffing each leaf with seasoned bread crumbs, topping them with good olive oil and parmesan, and then carefully steaming them to perfection. I couldn’t wait to get to the center of them and use the fallen breadcrumbs to make an Italian artichoke sandwich. I was literally giddy with anticipation as I ate each leaf.

The few remaining bites at the end of all the labor were heaven in my mouth. Her ability to transform a vegetable into a culinary work of art was simplistic and yet so rewarding. It made me realize how simple food can transform you when prepared with love. I wanted to take this mindset with me forever. Food is love!

2. WHAT IS ONE TOOL YOU USE THAT YOU WOULD RECOMMEND TO EVERYONE?

I have used a lot of fun kitchen tools and gadgets in my career, but my life was forever changed the day I bought a garlic clove slicer. Garlic is life for me, and I love the super finely shaved garlic slices it creates, which make it even easier to add it to everything. I currently use the slicer from Pampered Chef.

3. WHAT WAS THE FIRST DISH YOU REMEMBER COOKING?

My great-grandmother and aunt used to own a bakery and wedding cake business. We made a lot of Cassatta Cakes and to this day I still remember being given the spatula to lick the bowl. I was seven years old and already helping them in the kitchen. Those were some of my best memories growing up.

4. WHAT CONCEPT, INGREDIENT, OR FOOD TREND ARE YOU EXPERIMENTING WITH OR ENJOYING THESE DAYS?

As a classically trained chef, I specialize in French and Italian cuisine. However, these days I’ve evolved into working more with comfort foods that use simple ingredients and touch the soul. I’m known as the queen of leftovers in my house because I love to repurpose food and give it new life. Capturing the essence of food by elevating its natural flavors and integrity is very important to me. 

5. WHO WOULD YOU MOST LIKE TO COOK OR EAT DINNER WITH?

If I had the chance to cook and dine with Julia Child, it would be a dream come true! I loved watching her shows every day as I was growing up. I’ll never forget the time I made one of her recipes. It was her meatloaf stuffed with hard-boiled eggs. I would make it with her, and I would soak up her energy and laughter.                             

6. WHAT CITY, OTHER THAN TUCSON, IS YOUR FAVORITE PLACE TO EAT?

Las Vegas, hands down, is the mecca of culinary achievement and inspiration. I had the pleasure of going to the “Chefs of the Gods,” a showcase of the world’s best chefs, and it was a dream come true to eat food from so many chefs whom I’d admired for so many years. I highly suggest going to anyone who calls themselves a food fanatic.    

7. SPEAKING IN JUNK FOOD TERMS, WHAT IS YOUR FAVORITE GUILTY PLEASURE?

I have two that are my go-to guilty pleasures, but it’s like having a favorite child — I can’t pick just one! My sweet sensation is anything, and I mean anything, that’s peanut butter combined with chocolate. Baskin Robbins Chocolate Peanut Butter Ribbon ice cream is a prime example. And for my savory favorite, I love hot buttered Cheerios, which is something my father made me throughout my childhood.                

8. WHICH THREE TUCSON RESTAURANTS DO YOU FREQUENT THE MOST, ASIDE FROM YOUR OWN?

I love to go to Nate’s Italian Kitchen, Squared Up Pizza, and The Barnyard.

9. WITH A FIGURATIVE ELECTRIC CHAIR IN YOUR IMMEDIATE FUTURE, WHAT IS YOUR LAST MEAL?

My last meal choices would kill me just from calories alone, but if I’m going down, I’m taking these memories with me: a big bowl of peel-and-eat shrimp with remoulade sauce, Sicilian stuffed artichokes with lemon aioli, surf-and-turf ribeye with king crab and drawn butter, green bean almondine, and loaded baked potato with a glass of southern sweet tea and a chocolate cherry cordial cannoli.

For more information and to keep where they’ll be set up, follow Mafia Kitchen on Facebook and Instagram. Mafia Kitchen is also a Tucson Foodie Restaurant Partner.

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