Kayla Romanelli

Photo of Kayla Romanelli
University Of Pittsburgh
Italian-American Cuisine, Specialty Ingredients, Self-Taught Cooking
  • Kayla's first article for Tasting Table focused on the ingredients for the unique green sauce of Frankfurt, Germany.
  • If you like pineapple on pizza, Kayla recommends adding bacon for an even tastier treat.
  • The difference between caviar and roe may escape even the most hyperaware foodies, but Kayla explained the important distinction in another piece for Tasting Table.


Kayla is a writer and foodie based in the Midwestern United States. She has five years of content writing experience, primarily in the organic sphere for Naturepedic. As a self-taught home-chef, restaurant aficionado, and fiction author, she is endlessly curious about the artful nature of food and its relationship to the human condition, which she intends to further discover through her work.


Kayla studied Fiction Writing and Public Writing at the University of Pittsburgh, earning her B.A. in May 2020.
Tasting Table Editorial Policies

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 Kayla Romanelli