Gender: Female
Erica De Mane is an American chef, food writer, and teacher who specializes in Italian cooking. She is the author of The Flavors of Southern Italy, Pasta Improvvisata, and Williams-Sonoma Pasta, and contributed to the Italian section of the 1997 revision of Joy of Cooking. She is a member of the International Association of Culinary Professionals, the Italy-based international Slow Food movement, and the Culinary Historians of New York.
Source: Wikipedia | Last updated on April 26, 2024
On the name Erica De Mane, Erica means Always Ruler, Honorable Ruler, The Heather Plant, Forever, Regal, Queen-like, Alone, Ruler. De means God, Nature, Enjoy. Mane means Morning, Great, Dawn.
The name Erica De Mane is often used as a Female name and is mostly used as a First Name.
Erica is commonly found in United States of America, Italy, Brazil, and 92 more countries.
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At NamesLook, the name Erica is recorded 76,484 times globally, ranking it as the 804th most common name worldwide.
Erica is most prevalent in United States of America, with 23,866 occurrences, making it the 228th most popular name in the country.
In Italy, the name Erica is found among 1 in every 60 people, showcasing its highest frequency there.
| Country | Rank | Frequency |
|---|---|---|
| United States of America | #228 | 1 : 76 |
| Italy | #291 | 1 : 60 |
| Brazil | #241 | 1 : 163 |
| Colombia | #674 | 1 : 391 |
| Chile | #414 | 1 : 261 |
| United Kingdom | #744 | 1 : 298 |
| Mexico | #915 | 1 : 505 |
| Netherlands | #546 | 1 : 224 |
| South Africa | #1,301 | 1 : 1,446 |
| Canada | #357 | 1 : 224 |
This chart displays the ranking of the name Erica from 1980 to 2023, based on the most recent data from the U.S. Social Security Administration.
Erica De Mane is an American chef, food writer, and teacher who specializes in Italian cooking. She is the author of The Flavors of Southern Italy, Pasta Improvvisata, and Williams-Sonoma Pasta, and contributed to the Italian section of the 1997 revision of Joy of Cooking. She is a member of the International Association of Culinary Professionals, the Italy-based international Slow Food movement, and the Culinary Historians of New York.
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