Founder, President: "Musica Nella Cucina,", Allegro Enterprises, IL Cibo Publications, MiniCakeFactory.  

A Freelance Journalist, News Photographer, Media Relations, and Food Connoisseur.  Currently interviewing wine manufacturers from private and commercial vineyards, and undiscovered wineries from all over the world.  Covering special events, tastings, pairings, educational seminars with traditional vineyards, producers and wine masters. Specializing in northern and southern Italian regions of Piemonte, Lombardia, Emilia Romagna, Marche, Toscana, Umbria, Lazio, Abruzzo, Puglia, Campania, Basilicata, and Sicilia to France’s Burgundy, Champagne, Alsace, Beaujolais, Rhone, Provence, Armagnac, Bordeaux, Cognac and Loire sections. Not to forget Spain, Portugal, Chile, South Africa, Australia and the many vineyards of California, USA.  Exploring specialty foods, grapes, herbs, lovely olive oils, truffles, balsamic vinegars of Modena, and the special cheeses from Prociutto di Parma, Gorgonzola, Pecorino, Taleggio, Fontina d'Aosta, Parmigiano-Reggiano, Mozzarella di Bufala, Provolone, Asiago, just to name a few.
​Spending most of my adult life, as an Opera Singer, living and working in Italy and Europe. In addition to a fine arts and classical, music background, I attended the Culinary Institute, Dante Alighieri in Toscana Italy, as well as training with many Executive Chefs, Sommeliers, and "Mast’ Antonio, naturally.

Here's to exploring worldly cuisines, wines and spirits, discovering what’s new, trendy, and favoloso! 

Grazie e Buon Appetito!

An Italian message....

"Italian cuisine is chic, elegant, yet casual and cheerful, that seamlessly exemplifies its oceans, lakes, hills, and mountains. Using only the freshest seasonal and finest ingredients, is inspired with stringent tradition and originality.  An Italian dining experience can be relaxed, comfortable, elegant, and chic.  And can range from a simple family meal to an elegant special occasion.   

Many Italian recipes of classic dishes have been passed down through generations, sometimes guarded and secretive.  Where provincial traditions must be respected at all times, the majority of rules of authenticity and quality, sometimes unwritten, are of utmost importance and essentially understood by all. A chef working outside of Italy who masters Italian cuisine is both bound to such traditions and inspired by them.  As the essential ingredients and techniques of authentic Italian culinary cuisine, are not only basic values but a way of basic life.  Italians never accept conciliations on these basic beliefs and have respect and knowledge of the most basic ingredients: meat, fish, poultry, vegetables, pasta, rice, olive oils, cheeses, dairy, fruits and most importantly, wine! "


Un messaggio di italiano ....
"La cucina italiana è chic, elegante, ma informale e allegro, che esemplifica perfettamente i suoi oceani, laghi, colline e montagne. Utilizzando solo ingredienti freschi di stagione e raffinati, si ispira alla tradizione rigorosa e originalità. Una esperienza culinaria italiana può essere rilassato, confortevole, elegante e chic. E può variare da un semplice pasto in famiglia ad un elegante un'occasione speciale.
Molte ricette italiane di piatti classici sono stati tramandati di generazione in generazione, a volte custoditi e segreti. Dove le tradizioni provinciali devono essere rispettati in ogni momento, la maggior parte delle norme di autenticità e qualità, a volte non scritta, sono della massima importanza ed essenzialmente compreso da tutti. Uno chef di lavoro al di fuori d'Italia che maestri della cucina italiana si sia destinata a tali tradizioni e ispirato da loro. Come gli ingredienti essenziali e le tecniche di autentica cucina culinaria italiana, non sono solo valori di base, ma un modo di vita di base. Gli italiani non accettare mai conciliazioni su queste credenze di base e avere rispetto e la conoscenza degli ingredienti di base: carne, pesce, pollame, verdura, pasta, riso, l'olio d'oliva, formaggi, latticini, frutta e, soprattutto, il vino!"

"There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing."

 - James Beard

About Francesca

About Cecile

Co-Founder, Editor-in-Chief:, Allegro Enterprises, IL Cibo Publications, MiniCakeFactory.  

This native New Yorker is a Freelance Journalist, Corporate Marketing professional, graduate of New York University’s, Stern School of Business, and Author, “3 Ways to Sunday.”  A nonfiction travel and adventure novel based on true events that will not only keep you hungry but so entertained, you’ll be chomping at the bit to get to the next chapter...

“From childhood to teen and always as it seemed, during a hectic dinner hour, and jam packed dining room.  Armed with pen and paper in hand, wrote down every intricate detail from ingredients to cooking techniques, in preparation of her worldly, cookbook and myriad of dishes and desserts from Mast' Antonio's kitchen, of course."

Come join our international journey embracing every delicious bite and sip, one magnificent grape, herb, and recipe at a time. 

Cin Cin!