Recipe developer
Elena Marsh
Tests every recipe three times in a small kitchen with good light. Believes in butter, patience, and second helpings.
Our story
A small kitchen, a lot of curiosity.
Cucinetta started in 2022 as a shared notebook between friends who could not stop texting each other photos of dinner. Today it is where three cooks keep their best ideas.
120+Recipes tested
4 yrsIn the kitchen
12kSunday readers
4.9Average rating
Why we cook
Quiet, unfussy, and made to be cooked.
Our philosophy is simple: cook the food you actually want to eat, use good ingredients when you can, and do not be too precious about the rest.
Most of our recipes come together in under an hour, most call for things you might already have, and every one has been tested in a real home kitchen: small, imperfect, well-loved.
We believe in seasonal produce, generous portions, sourdough that is not perfect, and dessert on Tuesdays. We believe photography should feel like the room the food was cooked in. And we believe the internet is better when it slows down a little.
The team
The cooks behind every recipe.
Food writer
Julian Reyes
Writes about weeknight cooking, market hauls, and the stories behind the dishes we keep coming back to.
Pastry editor
Mira Alden
In charge of anything involving flour, sugar, or an oven timer. Will always argue for one more layer.
What we believe
Three kitchen rules
Seasonal first
We cook with what the market has too much of, so the food tastes better and costs less.
Tested three times
Every recipe is made at least three times in a real home kitchen before it goes live.
No fuss, no shame
Use the shortcut, swap the herb, buy the stock. Good dinner beats perfect dinner.
Kitchen photo by Becca Tapert on Unsplash
The Sunday letter
New recipes in your inbox, every Sunday.
A short, thoughtful letter: three new recipes, one seasonal shopping list, and the odd kitchen story. No spam, ever.
Join 12,000 home cooks who read it with coffee.