- Expert in Italian cuisine
- Culinary instructor
Domenica Marchetti is the author of eight books on Italian home cooking, including "Williams-Sonoma Everyday Italian," “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions,” and “The Glorious Pasta of Italy.”
A former newspaper reporter who earned her master’s degree in journalism at Columbia University, Domenica writes a weekly newsletter called “Buona Domenica” on Substack, and her articles and recipes have appeared in The Washington Post, Cooking Light, Eating Well, Fine Cooking, Food and Wine, Sale e Pepe and other publications.
When she's not writing or creating recipes, Domenica teaches Italian cooking classes on Zoom and leads occasional small-group culinary tours and workshops in Italy. She splits her time between Virginia and Abruzzo, Italy, where her family is from, and where she has a crooked little house at the top of a medieval town overlooking the Adriatic Sea. You can learn more about her at https://www.domenicacooks.com/.
Shrimp and Polenta
Cacio e Pepe
Sides and Small Plates
Roasted Fennel with Parmigiano Cheese
Soups and Stews