Elettra Pauletto
School
University Of Massachusetts-Amherst, King's College London, University Of Iowa, Columbia University
Expertise
Restaurant & Travel Reviews, Gluten-Free Cooking, Italian Food & Wine
- Born and raised in a family of food lovers, Elettra's childhood was filled with home-cooked meals made skillfully and with fresh, healthy ingredients, igniting her passion for all types of food.
- She has traveled the world exploring diverse culinary cultures, including the Central African Republic and Australia, where she sampled a variety of cuisines and ingredients and developed a deep understanding of the art of cooking.
- After discovering a gluten intolerance, Elettra was forced to adapt to a new style of eating. She discovered ways to make her favorite recipes taste as good as the glutenous varieties and learned to identify the many naturally gluten-free dish options available at most quality restaurants.
Experience
Elettra began her career in writing and publishing as an editorial assistant at Guernica magazine, where she read submissions, copy-edited stories, promoted them on social media, and wrote reported stories of her own. At Harper's Magazine, she fact-checked web stories and the Index section and actively participated in editorial meetings. Since leaving Harper's, she has continued to write occasional stories for them, while also translating their monthly Publisher's Note from the original French. She currently lives in Turin, Italy, where she spends her time sampling new restaurants and developing her taste for Piedmontese reds. On any given night, you might find her enjoying artisanal buckwheat bread dipped in pink peppercorn and lemon-infused oil at a fine dining establishment or digging into a bowl of food truck-produced ramen, exquisite in its simplicity.
Education
Elettra has studied at some of the top writing programs in the United States, including the University of Iowa's Writer's Workshop and Columbia University, where she earned an MFA in creative writing with a certificate in literary translation.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Elettra Pauletto
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Italy is known for many foods, including pasta, desserts, and, of course, pizza. Here are some of the best pies that you should try on your next visit.
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Oat milk is a popular plant-based alternative to dairy milk, but sometimes, a little extra know-how is required to work with it. An expert can help.
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Humphrey Bogart was larger than life on the silver screen, and he also lit up the scene at a variety of his favorite restaurants. Here's a look for you, kid.
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We've compiled a list of our favorite cocktail bars across the country that not only have some unique offerings but also have a James Beard Award nomination.
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LongHorn Steakhouse, known for its Western ambiance, is a solid place to get a steak. Here are some interesting tidbits to go with your tenderloin.
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Bobby Flay is well-acquainted with the New York City culinary landscape and food scene. Here are the celebrity chef's favorite food spots in NYC.
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As easy and versatile as oatmeal is, it's not foolproof. These are the most common mistakes people make when preparing this classic breakfast staple.
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Hummus can come in many flavors, colors, and textures, from traditional Mediterranean varieties to dessert hummus. Here are some popular types, explained.
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There are many types of cream cheese out there that can all be used for very different occasions, so be sure to know the differences between them.
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If you're heading to a chain restaurant like Outback or Applebee's, it's good to know which signature cocktails to order, and which to avoid at all costs.
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Few Italian appetizers are as iconic (or delicious) as bruschetta. Here are some tips for making the dish yourself from a longtime resident of Italy.
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Elizabeth Taylor was not shy about her love for rich, flavorful foods. These American restaurants met Taylor's prolific appetite, and then some.
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As Japan's most notorious delicacy, fugu can be fatal if it's prepared poorly. We explain the history and hype surrounding possibly poisonous pufferfish dishes.
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While most people think of pasta salad as the ultimate dumping ground for everything in your fridge, there are some ingredients to avoid putting in it.
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While you may not recognize many popular ice cream flavors in Italy or find them easily in the U.S., there are numerous delectable Italian options worth trying.
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Chinese takeout is cheap and filling, but what are you supposed to do with the leftovers? Here are some creative ideas for repurposing your favorite dishes.
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Fresh fish is delicious, but try using canned fish for a wide variety of dishes made with convenience and flair. We present some options to buy for your pantry.
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If you're an early riser but not much of an eggs and pancakes person, these fast food chains might be up your alley, serving lunch during breakfast hours.
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Creating a creamy compound butter can give whatever it touches an instant flavor boost. Here are the best savory ingredients to add to your butter.
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The Venice region is filled with great wine, fresh seafood, and more. Here are some of the dishes you should try when you visit the area, according to a local.
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The delicately rich flavors of fermented honey garlic can enliven many dishes, including some you might not expect. Here are ways to use this DIY condiment.
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Canned herring is a beloved food in many parts of the world, but are you enjoying it to its max potential? To do so, avoid making these 10 mistakes.
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Here are some of the best and most important foods in the Piedmontese culinary landscape, from tajarin (egg pasta) to regional iterations of risotto.
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Cast iron cookware may require a few extra steps to clean and maintain, but it'll last a lifetime. Here are the essential facts you need to know.
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Microwave ovens are convenient, but there are certain things to never put inside this ubiquitous appliance. We present a roundup of what shouldn't be nuked.
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Barilla's blue boxes have long been some of the most recognizable packages in the pasta aisle. But its family-focused origin story goes back over 140 years.
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Fresh asparagus is a delight when it's in season, but canned asparagus is also enjoyable year-round when you know how to flavor this versatile vegetable.