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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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<div dir="auto">I have a passion for helping others discover the joy of cooking and the power of simple, flavorful meals. As a former competitive tennis player, I bring a unique perspective to the kitchen, blending discipline with creativity. With over a decade of experience as an educator, I love teaching and strive to make cooking approachable, accessible, and fun for everyone. Inspired by my Italian roots, I believe food is love, and every meal is an opportunity to connect. My mission is to inspire confidence in the kitchen and help others create meals that are as meaningful as they are delicious.</div>

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Danielle Simone Arata

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Recipes

Mostaccioli Calabresi, a Timeless Italian Treat

Manuela Donatone was born in Rome (Italy) to a family originating from Trivento, a small village in the southern region of Molise. After 
graduating from the University of Gastronomic Sciences in northern Italy, she pursued a master&#8217;s degree in Hospitality Management at Luiss Business School in Rome.
With over ten years of experience in the food industry across various countries and roles, her journey has seen her work as a personal chef in 
Dubai, organize Farmers Markets in Cape Town, apprentice as a Food Stylist in Mexico City. Currently based in San Antonio, Texas, she works as a freelance food stylist while sharing her love for food history on her Instagram page <a href="https://www.instagram.com/italianfoodtherapy/">italianfoodtherapy</a>
Make sure to stop by her page to learn about lesser-known Italian recipes and intriguing food tales.

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Manuela Donatone

Ceppelliate are pastries from the Italian region of Molise.

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Ceppelliate is a Pastry from Molise, a Region of Italy that “Doesn’t Exist”

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Features

Victoria Granof Dishes on Her New Cookbook: Sicily, My Sweet

dessert recipes

dessert recipes

Categories

Mostaccioli Calabresi, a Timeless Italian Treat

Ceppelliate is a Pastry from Molise, a Region of Italy that “Doesn’t Exist”

Bona Furtuna

Victoria Granof Dishes on Her New Cookbook: Sicily, My Sweet