Domenica Marchetti

Domenica Marchetti
Did you know?

The first recipe Domencia clipped from a newspaper was for Scottish shortbread. To this Italian cook, the simple baked good was nothing short of exotic. “Even a basic biscuit with just three main ingredients—butter, flour, and sugar,” she says.

Domenica Marchetti
Domenica's Featured Recipe
Sea Salt and Rosemary Sweet Potato Chips

Click here for recipe

Domenica Marchetti is a food writer and cookbook author whose first passion is Italian home cooking.


She is the author of five books, most recently The Glorious Vegetables of Italy, which was named a 2013 New York Times Notable Cookbook. She is also the author of The Glorious Pasta of ItalyThe Glorious Soups and Stews of ItalyBig Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style, and Williams-Sonoma Rustic Italian. Her sixth book, Ciao Biscotti, will be published in 2015.


Domenica began her professional life as a newspaper reporter and admits that years after she graduated from Columbia School of Journalism, she had rarely written a word about food, “Even though it was the subject I thought about most,” she says.


She set about changing that reality and began writing cookbooks and her blog. Her articles and recipes have been featured in The Washington PostFine CookingCooking Light and Food & Wine, among other publications. Food & Wine named Big Night In one of the top 25 books of the year, and the editors of Cooking Light named The Glorious Pasta of Italy one of the 100 best cookbooks of all time.


Domenica grew up in an Italian-American family and says she and her sister learned to shape gnocchi and ravioli “by the time we could see over the kitchen counter.”


Her mother comes from Chieti, a hilltop city in Abruzzo, not far from the Adriatic coast and Domenica’s family spent summers in Italy with her mom’s three sisters—“all great cooks” says Domenica—and traveled the country seeking out the best local food and wine.


Her own cooking is most inspired by the food of Abruzzo, from the hearty pastas, grilled lamb and sheep’s milk cheeses in the mountains to the flavorful seafood stews typically found on the coast, and the many creative ways the Abruzzese have with vegetables. 

Recently, Domenica has begun organizing small culinary tours to Abruzzo with the mission of shining a light on the food and culture of this lesser-known region. (More information can be found here.)

When she’s not traveling to Italy, Domenica lives with her family outside of Washington, D.C. Her website is She is also a co-founder and contributing editor at American Food Roots.


Latest Recipes

Eggplant Parmigiana Deluxe

For many Italian Americans, eggplant parmigiana is the ultimate comfort food and the ultimate party food wrapped into one rich, luscious ...

(1 Votes)

Seaside Salad

I call this Seaside Salad simply because it reminds me of all the wonderful little dishes of marinated antipasti I have enjoyed over the ...

(1 Votes)

Sea Salt and Rosemary Sweet Potato Chips

When my kids were quite young I used to make these chips in a (perhaps misguided) attempt to get them to try new vegetables. Of course th...

(1 Votes)

O Sole Mio Ravioli in Saffron-Butter Sauce

With their golden hue and round shape, these cheese-filled ravioli look like little suns, and they are even prettier bathed in their radi...

(1 Votes)

Pork Ragù for a Crowd

If you are looking for a simple recipe to feed the multitudes, look no further. This robust sauce of stewed pork and sausages is easy to ...

(1 Votes)

Spatchcocked Herbed Chickens alla Diavola

Spicy-hot char-grilled chickens are a classic Italian preparation. When my parents were engaged and living in New York City in the 1950s,...

(1 Votes)

Squash Gratin

Spaghetti squash has an appealing golden color, a mild flavor, and flesh that separates into strands when scraped with a fork. Here, the ...

(1 Votes)

Farmers’ Market Minestrone

This is one of those wonderful recipes that change each time I make it, depending on what’s in the stalls at the farmers’ market and what...

(1 Votes)

Pasta Timballo

I became obsessed with making a timballo after I saw the movie Big Night, in which the pasta-, meat-, and cheese-stuffed baked “drum” is ...

(1 Votes)

Savory Pastry Dough with Lemon

This pastry dough is pliant and easy to work with. Even pastry phobes should not have any problems rolling it out.

(1 Votes)

Egg Ribbons in Homemade Broth

Broth-based soups are among my favorite foods. They are elegant and comforting and nourishing all at the same time. This recipe is especi...

(1 Votes)
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