Meet Chef and Food Blogger Amanda Scarlati

Updated: Apr 15

Writer Name: Amanda Scarlati

Location: Salt Lake City, Utah

Years of Experience: 3+

Available for writing projects: Yes

Niche: Family Dinners/Italian Food/Comfort Food

Website: Saporito Kitchen

Favorite food: Pasta!

Writing tip for fellow writers: Sometimes you need to get out of your own head and just write; it helps with creativity!

woman with brown curly hair and brown long sleeve shirt smiling
Amanda Scarlati runs the Italian-themed Saporito Kitchen blog.

Amanda Scarlati runs the blog Saporito Kitchen, and is a classically trained chef with 15 years of experience in the food industry. She resides in the Salt Lake City, Utah, area with her husband and four children.

When did you start writing?


I started my food blog, Saporito Kitchen, back in 2017. I've been in the food industry for a long time, and I've always wanted to write and post my recipes. After working for various restaurants and companies, I decided to start my own food blog business.


You mentioned being in the food industry. In what capacity?


After culinary school, I worked for a short time in a restaurant as well as for a local catering company. After that, I was a wedding and event planner for a catering company for close to eight years.


Tell us about Saporito Kitchen.


Saporito Kitchen is based on my love of food and cooking. I aim to provide tasty, seasonal recipes that are designed to inspire my readers to to create food for their families. Most of the recipes on my blog are influenced by Italian cuisine, with a heavy focus on comfort food and family dinners.


What’s your advice for struggling new bloggers?


Sometimes it’s easy to get stuck on the technical parts of writing or not feel like you have your own voice. My advice is to think about what you like to read and why you like to read it. Then try to put your own spin on that and make it your own. This helped me find my voice.


What has been your biggest professional struggle over the years?


I’m not a writer by trade. It was never my strong suit and I still struggle with it. However, it’s been something I have come to enjoy over the years and I've enjoyed finding my own voice and developing my craft along with my other talents.


How have you been able to blog full time?


I'm working on building up my sources of income. I'm an Amazon affiliate, but it's not a huge source of income for me. I'm working on qualifying for an ad network to bring in some steady monthly income and I also do sponsored posts and giveaways for different companies. Blogging doesn't bring in a full-time income at the moment, but I'm hoping it will soon. Luckily, I have a super supportive husband who supports our family while I build my business!


How is your relationship with food affected by you being a writer?


I love food and cooking. It’s been a passion of mine for a very long time. I think when you write about something you love, it’s easy to share that with others. Writing has also helped me be more creative in the kitchen. I think more about flavors, textures, and techniques because of how I will have to write about them later.


Do you have any favorite books that you recommend?


Dianne Jacob's Will Write for Food is an excellent book for those who are starting as a writer or looking to improve their skills as a writer in the food business.


Any favorite kitchen products?


I think my favorite kitchen tool is my knives. I got them from my parents when I graduated cooking school and they have been a staple in my kitchen ever since!


Favorite food writers?


I have always loved Julia Child. Ever since I was a little girl I have loved her recipes, shows and writing.


What do you snack on when you’re on deadline?


Popcorn is my go-to stress snack!


Do you have a favorite recipe you’d like to share?


My Cast Iron Pan Pizza is probably one of my favorites from the blog.


For the pizza dough, you'll need:

  • 1 ½ cups warm water (approximately 105-110°)

  • ½ teaspoon dry active yeast

  • 2 Tablespoons olive oil

  • ¾ teaspoon kosher salt

  • 4 - 4 ½ cups all-purpose flour

Get the complete recipe at Saporito Kitchen here.