Built around the family table
Avanti Savoia started where most good food does: at a crowded kitchen counter, with too many cooks and not enough chairs.
Good cooking should feel within reach
We believe a great dinner is not about fancy equipment or rare ingredients. It is about a few solid techniques, honest recipes, and the confidence to try something new. Our Italian roots taught us that food is how a family says it loves you, and that conviction runs through everything we publish.
From our test kitchen in Altamonte Springs, Florida, we develop and re-test every recipe until the timing and quantities are exactly right, then write them the way we would explain them to a friend. We pair that with a small store of cookware we genuinely use, so you can build a kitchen you trust.
Meet the team
Lucia Moretti
Lucia grew up in a Piedmontese kitchen and founded Avanti Savoia to share recipes that feel like home. She oversees the library and writes the Journal.
Marco Benedetti
A career chef across Italian and Mediterranean kitchens, Marco leads recipe development and makes sure every method actually works at home.
Sofia Ramos
Sofia runs our Dolci and brunch collections, turning intimidating bakes into recipes anyone can follow with confidence.
James Calloway
James tests every product in our store the long way, over months of real cooking, so the shelf only holds tools worth your money.
Tested first
Nothing goes in the library until it has been cooked, rated, and tweaked in our kitchen.
No clutter
A focused library and a small store mean less scrolling and more cooking.
Member-first
We answer every member email within one business day, and we mean it.
Pull up a chair.
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