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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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Daniela&#8217;s culinary career path is quite an unconventional one. This once upon a time jewellery designer for over two decades in Toronto, uprooted her city life to that of a slower one in a charming historic town. It was there that her lifelong passion for cooking and sharing conviviality through food quickly became her second act and career. What started as an Italian girl in her new town and casa, preparing daily dishes for the local construction crew working outside her apartment kitchen window, became the community demand for her culinary skills as a Private Chef.
Within three short years, tenaciously doing what she truly loves, Daniela has been a celebrated entrepreneur sharing her experience about starting over at 45, creating a successful career that&#8217;s gained recognition for her deep passion for preserving and sharing the culinary traditions of regional Italy, while promoting culture heritage and cuisine through global publication features, brand partnerships much like her ambassadorship with Rustichella D&#8217;Abruzzo, collaborations with culinary consortiums throughout Italy, guest teaching at various Culinary Academies, and Guest Chef opportunities in Dubai.
Born into a family where food was the cornerstone of life, Daniela spent her early years learning the art of Italian cooking from her mother and grandmother. These formative experiences instilled in her a respect for tradition and a love for the simple, yet profound flavors of her homeland.
Over the years, Daniela has traveled extensively, bringing the flavors of regional rural Italy to her home trattoria where guests indulge in an authentic Italian culinary experience. She is known for sharing dishes that tell stories, and her philosophy is rooted in the belief that food is a powerful connector, bridging the gap between cultures, generations, and traditions, all while enriching our lives with much-needed moments to slow down and savour time at the table with loved ones.
Follow Daniela on <a href="https://www.instagram.com/danielasfara/">Instagram.</a>

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Daniela Sfara

Paccherini with Creamy Squash & Gorgonzola Sauce.

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Recipes

An Ode to an Artisanal Pasta Maker and a Squash Pasta Recipe

213-farfalle

Farfalle With Salmon and Fennel

Appetito Editors

Dan Pashman, author of "Anything's Pastable."

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Features

Dan Pashman’s New Cookbook is All About Pasta

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports.
After moving to the US to attend NYU, Viola started Buitoni &amp; Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate.
Viola <a href="https://www.violasitaly.com/class-calendar">teaches Italian cooking</a> remotely at Milk Street, and in person at 18Reasons + The Civic Kitchen in San Francisco. She leads immersive <a href="https://www.violasitaly.com/le-marche-culinary-tour">food tours</a> in off-the-beaten-path Italy. She has contributed to <a href="https://www.violasitaly.com/cucina-italiana">La Cucina Italiana US</a> and to<a href="https://www.violasitaly.com/italy-segreta"> Italy Segreta</a>.
In 2020 the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food.
She lives in SF’s Mission District with her husband, son, and tiny dog.
Viola’s opera prima, <a href="https://www.violasitaly.com/italy-by-ingredient">Italy by Ingredient &#8211; Artisanal Foods/Modern Recipes</a> is available for <a href="https://omnivorebooks.myshopify.com/products/pre-order-italian-viola-buitoni-italy-by-ingredient-artisanal-foods-modern-recipes-signed-expected-sept-12-2023?_pos=1&amp;_sid=990dc1039&amp;_ss=r">pre-order</a> and will be released by Rizzoli on September 12, 2023.

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Viola Buitoni

Viola Buitoni Just Wrote the Book on Italian Artisanal Ingredients