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Sally Maraventano studied Italian language and culture at Georgetown University's School of Languages and Linguistics and the University of Florence, Italy. She is the founder of Cucina
Casalinga, since 1981, a regional Italian cooking school based in Wilton, Connecticut.
Her love of cooking was acquired by helping her mother, Frances and her Grandfather, Tony, when they prepared for large family gatherings -- so much a part of their Italian
-American experience. "For Italians especially, the family dinner table evokes strong and, I believe, universal images," says Ms. Maraventano.
For over twenty years, Ms. Maraventano, a member of International Association of Culinary Professionals, has specialized in teaching "homestyle" Italian cooking in her
popular daytime and evening adult classes and in her "Kids Cook Italian" series.
Since 1991, Ms. Maraventano has been leading culinary tours to cooking schools throughout Italy, including Lorenza de'Medici's program at Badia a Coltibuono in Tuscany
, Chef Enrico Franzese of Luna Convento Hotel Cooking School in Amalfi, Avignonesi Wine and Food Workshops in Tuscany and Diane Seed's "Colors and Flavors of the Mediterranean" at Il Melograno in Puglia.
Maraventano was featured in "La Dolce Vita", a segment describing her Italian family recipes and memories on The Food Network's "In Food Today". She has made guest
appearances on the "NBC Weekend Today Show" and on Connecticut Cable Television's "The Exchange". She frequently makes appearances at national and local
bookstores to discuss her Italian heritage and recipes and personally autograph her book.
Ms. Maraventano's Pasta Sauces, a medley of her family's favorite pasta sauce recipes inspired her to write, Festa del Giardino, A Harvest of Recipes and Family Memories, a collection of 125 Italian vegetable recipes, from antipasti to dolci.
"To the Italians, a day - in fact, a lunch or dinner - without verdure (vegetables) would be a near tragedy!" says Sally Maraventano explaining her inspiration for creating Festa del Giardino.
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