I’m the author of six cookbooks, including my bestseller Cooking for Isaiah. My son Isaiah is the reason I’m here.
When Isaiah was just 10—sixteen years ago now—he was diagnosed with gluten and dairy intolerances. Back then, the world had never heard of the word “gluten.” When my first book, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, was released in 2010, Isaiah and I appeared on shows like PIX11’s Morning News (below). The first question every anchor asked? “So, what is gluten?!”
Witnessing Isaiah overcome his health challenges made me realize that food has the power to hurt—or heal. That changed everything.
Hi, I’m Silvana. I hope you’ll join me on this delicious gluten-free adventure.
I’m also the co-founder of Via Viaggio CBD + Adaptogen edibles. Previously, I was the founding editor-in-chief of celebrity chef Rachael Ray’s magazine, Rachael Ray Every Day, and the owner of a cult Italian bakery, Fanciulla. I was an online food columnist for Food & Wine and FoodNetwork.com, and starred in Taste of Home’s online cooking school series, “Everyday Gluten-Free.”
I’ve appeared on ABC’s Good Morning America, NBC’s Weekend Today, CBS’s News This Morning, ABC’s Eyewitness News This Morning, the Food Network’s Roker on the Road and NPR. I’ve been featured in The New York Times, New York, The Washington Post, TimeOut New York, Associated Press and websites, including Oprah, Huffington Post, The Kitchn and thousands of blogs.
Most popular recipe ever? Banana bread.
In Austin with Rachael for SXSW.
My first-ever successful "bready" bread: Cinnamon-Raisin Bread Sticks.
In The New York Times for my bakery, Fanciulla.
Al Roker came by my bakery to do a segment for his show, "Roker on the Road."
Thin Mints knockoff recipe.
Summer grilled steak tacos.
Chiara in Brooklyn, first day of 12th grade.
Most popular cupcake: Caramel Apple.
Isaiah, now 26, in Rome this summer.
I make gluten-free and dairy-free food that tastes the same—or better—than their gluten-full, dairy-full counterparts.
For the past 16 years, I’ve been commissioned by nationwide brands, wellness cafés and restaurants to develop gluten-free, dairy-free, grain-free, gum-free and refined sugar-free products, menu items and baking programs.
“Silvana has learned that cooking challenges—like having a son who requires gluten-free food—have made her far more creative.”
Tara Parker-Pope, The New York Times
“The fact that there’s no gluten or dairy in SILVANA’s recipes boggles my taste buds.”
Rachael Ray
