Like many Italian-Americans, Chef Michael Colletti was raised household where food was the focal point of family togetherness. After training at the Culinary Education Center, Chef Colletti launched his carreer and New York's renowned Le Cirque. In 2019, Chef Colletti co-founded PLNT Burger, where he continues to shape the future and push the limits of plant-based deliciousness.

We've collaborated with talented chef Karen Akunowicz to design an extra virgin olive oil just for her. Drizzled with her exclusive Chef's Blend olive oil, this recipe highlights the qualities of fresh and simple Italian ingredients.

Bring the fresh and bright flavors of James Beard Award winning chef Karen Akunowicz home with her Peach and Tomato Panzanella Salad. Tossed with her exclusive Bona Furtuna Chef's Blend extra virgin olive oil, savor the nuance of her culinary finesse with every bite.

Last summer, ambassador Shaye Elliott fell in love with Sicily. Holding a deep appreciation and love of quality food, from how it is grown to how it is prepared and presented, the flavors and food practices of Sicily spoke to her. While lounging on a sun-kissed beach, Shaye enjoyed some exceptional ciabatta sandwiches. Upon her return home, she decided to bring the experience to her own kitchen and made her very own delicious ciabatta rolls.

Chef Ignazio Falleta has made his restaurant, La Mulinella, a destination off the beaten path worth visiting in central Sicily.

Born in Tuscany, Rocco Scordella has brought the rustic charm of Italy into the Silicon Valley at his restaurant Vina Enoteca.