As one of America's best Italian chefs develops his next project, we thought to ask Jordan Frosolone for a list of his favorite cookbooks.

The Favorite Italian Cookbooks of Chef Jordan Frosolone

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<div class="py-[3px] whitespace-pre-wrap u-break-words">Mario Traina is a Sicilian chef, gastronome, and educator based in Catania. A graduate and ambassador of the University of Gastronomic Sciences in Pollenzo (founded by Slow Food&#8217;s Carlo Petrini), he is the founder of the Comunità Educativa Gastronomica Etnea, Sicily&#8217;s first educational gastronomic community. He works as a private chef across the island, cooking for travelers with a zero-waste philosophy rooted in local ingredients and Sicilian tradition.</div>
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<div class="py-[3px] whitespace-pre-wrap u-break-words">Website: <a title="https://chefmariotraina.com" href="https://chefmariotraina.com/">chefmariotraina.com</a> | Instagram: @chefmariotraina</div>
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Chef Mario Traina in the kitchen with an apron on.

Chef Mario Traina

A man cutting watermelon beside a truck filled with watermelons in Sicily.

Features

Gelo di Mellone and a Family’s Sicilian Summers

<a href="https://www.sarahhallier.com/">Sarah Campise Hallier</a> is the associate editor of Appetito Magazine and co-founder of <a href="https://www.forkboundfoodies.com/">Forkbound Foodies</a>, where she shares exceptional culinary and travel experiences.
She is also a board member of Poggioreale in America Inc, a nonprofit committed to preserving the history and cultural heritage of Western Sicilians and their diaspora. Featured in Italy Magazine, The Local IT, la Repubblica, and We the Italians, Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience.
A California girl at heart, when she’s not crafting food, travel and wellness stories, she’s chasing down the best foodie finds on her travels and sharing them at <a title="https://www.instagram.com/foodiesfromca/" href="https://www.instagram.com/forkboundfoodies/" target="_blank" rel="noreferrer noopener">@forkBOUNDfoodies</a>.  Subscribe to her <a href="https://www.sarahhallier.com/about-1">newsletter</a> to keep up to date on the best places to eat, stay and tour.
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Sarah Campise Hallier

Dinner by candlelight at Glorietta. Photo credit: Patty Schmidt of Forkbound Foodies

Travel

Glorietta Brings Wood-Fired Italian Cooking to Jackson Hole

<pre>Rob LeDonne is a humor and culture writer whose work can be found in
Billboard, The New York Times, The Guardian, Vogue, Rolling Stone, and
Interview. He lives in Brooklyn and is of Neapolitan and Sicilian
descent.

Learn more about Rob at his <a href="http://robledonne.com/">website.</a></pre>

Rob LeDonne

Turning Stone Resort Casino and The Crescent illuminated at night in Central New York

Betting on Italian Food in Central New York

Suzanne Storms D.HTM, MEd, B.A., CEC, CHE is an Assistant Professor of Culinary Arts and Management in Hong Kong and was raised in the northeastern United States.
Cultural curiosity and dedication to hospitality have led her from around the United States to China, the United Arab Emirates, France, Hong Kong, South Korea, and back to Hong Kong.
She worked in the food and beverage operations of restaurants, major hotels and premier private clubs before transitioning to higher education.
She is a Certified Executive Chef by The American Culinary Federation (ACF) and holds degrees from the Culinary Institute of America, Tulane University, The University of Hong Kong, and a Doctorate from The Hong Kong Polytechnic University.

Chef Suzanne Storms

Rustic bread “Amo ago” Bakery, Oxtail suppli, Colli etruschi olive oil, Lardo battuto, Local sea snail in spicy tomato sauce, Finocchiona salami, Giancarlo Tanara 24-month prosciutto di Parma at DIECI in Hong Kong. Photo: DIECI, Paolo Olivieri

Hong Kong’s Italian Dining Scene

Samuel Ghelli is an Italian scholar and educator based in New York. He teaches and directs the Italian and Food Studies programs at York College, CUNY.

Samuel Ghelli

Avere Le Mani in Pasta: When Italians Get Involved

Isabelle Kellogg’s luxury lifestyle marketing career, along with growing up in Manhattan, gives her a unique perspective on topics like wine, which she enjoys drinking and writing about. Meeting wine makers and attending wine tastings with the wine community helps keep her on top of trends and changes in the wine industry, which is ever-evolving. She was the founding Luxury Editor at Cottages &amp; Gardens magazines, and her articles appear in Upscale Living Magazine, Luxury Facts and The Luxxe Mag. Isabelle is also a guest lecturer at Harvard Business School, having co-authored a case study with them on French heritage jeweler Mauboussin.

Isabelle Kellogg

Wine, cheese, grapes, bread and cured meats served outdoors.

Italian Sparkling Wines From Trentino and Alto Adige

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Appetito

I am the idea behind and the co-founder of Mama Mancini’s. I am also a home cook, an obsessed entrepreneur, traveler, foodie, and I love sharing all of it with anyone who wants to listen. I believe passion fuels ideas and there is no such thing as a bad idea or too much passion. I look at the picture of my grandmother, Anna Mancini, holding me as a baby and think wow if my grandmother only knew that all those countless days of me learning how to cook by her side in Brooklyn would turn into this. After 25 years in the garment industry, I decided in 2007 it was time for a change. My idea: real meatballs made the authentic Italian way and sold in real sauce. To me there was no other way they should be offered, that was my big idea and Mama Mancini’s was born. The rest is history. So, I say this to everyone who has an idea: never give up; don’t listen to the people who say it won’t work. No idea is a bad idea and always chase your dreams. Let’s cook.

Daniel Mancini

Classic Neapolitan ragù with slow-cooked meat and tomato sauce

Recipes

Classic Neapolitan Grandma-Style Ragù 

Sicilian watermelon pudding topped with pistachios, chocolate and jasmine flowers.

Gelo di Mellone: A Sicilian Family Recipe Remembered

Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/">@spaghettiroots_nyc </a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.

Joanna Moeller

Chicken Meatball Scarpariello with Italian sausage, cherry peppers and fresh basil.

How to Make Chicken Meatball Scarpariello 

Part reporter, part pasta enthusiast, and always in search of a good story, the Appetito Editors bring readers the latest happenings in food, travel and Italian culture.

Appetito Editors

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Jamie Spinato is an Italian-American writer and food storyteller currently writing her debut magical realism novel, Penny’s From Heaven. Her work explores the connections between food, memory, love, and the stories we create around everyday life. Through her recipes, essays, and newsletter, The Sunday Sauce, she shares Italian-inspired food and personal stories rooted in nostalgia, creativity, and the pursuit of la dolce vita—one page and one plate at a time.
Follow her on both Instagram and TikTok <a href="https://www.instagram.com/jamiespinato/">@jamiespinato.</a>