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About Us

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Appetito

Bona Furtuna

Sea Salt and Herb Blend on WB

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Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

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Paola Marocchi

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Recipes

How to Make Focaccia with Potatoes in the Dough

<div>Graceanne LaCombe is a Louisiana-born food and wine writer who spends her time table-hopping across Italy. </div>
<div>She currently resides in Parma, where she works in external relations for ALMA, The School of Italian Culinary Arts.</div>

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Graceanne LaCombe

Graceanne LaCombe sungazing in the Puglian village of Cisternino.

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Features

Seeking Sun, Fat, and Red Wine in Puglia

Angela Petruzzelli is a food and wine writer with a strong emphasis on Southern Italian delicacies. She is chef and owner of an Italian restaurant, <a href="https://sprezzacucina.com/">Sprezza Cucina</a>, which focuses on traditional cuisine from Puglia, the region of Italy she is from. Her passions aside from finding authentic Italian eateries in the U.S. include recipe developing, sharing her lasagna with the world, her fervent love of animals, food focused travel, teaching her restaurant guests Italian food culture, and learning about Italian wines by way of tasting them all. Spirit food: a perfectly cured salame.
Follow Sprezza Cucina on <a href="https://www.instagram.com/sprezzacucina/">Instagram</a>.

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Angela Petruzzelli

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La Burrata Pugliese, Puglia’s (mostly) Unknown Claim to Fame

Giulia Scarpaleggia is a Tuscan food writer and cookbook author. She teaches cooking classes in her Studio in the Sienese countryside where she lives with her husband Tommaso Galli who works with her as a video/photographer.
She has written about Italian regional cuisine and Tuscan cuisine for Food52, The Simple Things, Great Italian Chefs, What women Cook, BBC Good Food, Corriere della Sera, and Bake from Scratch magazine.
Giulia defines herself proudly as a home cook, and this is also the approach she has when teaching cooking classes: “I share simple, reliable Italian recipes, made with affordable ingredients, something that my international guests can then easily reproduce at home without too much fuss.”
Giulia&#8217;s sixth cookbook, Cucina Povera, was published in April 2023 by Artisan Books.
Follow Giulia on Instagram as <a href="https://www.instagram.com/julskitchen/">@julskitchen</a>, on her blog <a href="https://en.julskitchen.com/">julskitchen.com</a> and on her newsletter <a href="https://julskitchen.substack.com/">LettersFromTuscany</a>.

Puglia

Categories

How to Make Focaccia with Potatoes in the Dough

Seeking Sun, Fat, and Red Wine in Puglia

Bona Furtuna

La Burrata Pugliese, Puglia’s (mostly) Unknown Claim to Fame

Orecchiette with Broccoli Rabe