About

Breaking it down to its most basic elements, carbs, and creativity is what Sunday Sghettis is all about. This whole project was built on having fun with food during the pandemic. A way to quell the overwhelming thoughts of imminent doom, express myself through food, connect with some longstanding family recipes, and ultimately eat something wholly comforting. Three years ago, it was a way to show off to my friends what I’ve been up to and challenge my creativity outside of the ad agency I worked for. It was also a way to connect with my family – in particular our traditions – since we couldn’t be together. 

Like any kid with an Italian-American grandparent growing up in North Jersey – Sundays were for spaghetti and meatballs. But, unlike my friends that grew up in a completely Italian family, I was a mutt. I had an English grandmother making her versions of the classic Italian-Americna dishes she learned from my Brooklyn-based Sicilian grandfather’s family. She would infuse her own touches and techniques from the English countryside into what was regarded by many as sacred. That is what made her food special, she didn’t give a shit about tradition, she just wanted to make good food.

That mindset is injected into all the recipes I create now. They may use different ingredients, treat classic ones in different ways, and apply some interesting techniques.  When all is said and done though, they will nourish you like a warm hug from a nonna and taste ridiculously good. 

Today, the project has grown beyond my initial hopes, and it has become all-consuming. I wake up thinking about pasta, I go to sleep thinking about new sauces I could whip up the next evening. This is still a creative outlet, but it’s finally structured, and that’s where the idea of shifting into a magazine (digital & print) comes from – it’s another challenge and one that is hopefully fun for you all.