Michelle Bottalico
School
American University, Dickinson College
Expertise
Italian Food Culture, Vegan Cooking And Nutrition, Food Photography
- Michelle combined her love of writing and food to publish a funny and informative blog during her years in Italy that focused on travel in Italy, Italian dishes (especially homestyle cooking), ingredients, cooking methods, food history and culture, and the Italian food immersion experience.
- She was invited to join a group of ten food photographers, videographers, and bloggers for a week of tasting and documenting the food in the city of Cariati and the surrounding region of Calabria in Italy.
- She had the pleasure of chatting with best-selling Italian cookbook author Lydia Bastianich at a food event while photographing her for a local newspaper when working as a reporter and photojournalist in New Jersey.
Experience
Michelle has over 14 years of experience working in language-related fields. She started her writing career in 2004 as a reporter for Cape May, New Jersey's weekly newspaper while also working as a photojournalist for a daily newspaper in South Jersey. Since 2011 she has worked as an Italian to English translator, editor, private ESL teacher, and a tutor of both English writing skills and the Italian language. She enjoys combining her love of food writing with food photography projects.
Education
Michelle has a bachelor's degree in English from Dickinson College in Carlisle, Pennsylvania.
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 Michelle Bottalico
-
Picking the most sustainable, high-quality tuna from store shelves can be confusing. Here are some telltale signs on the label that identify good canned tuna.
-
Italy. We all know it as one of the world's culinary capitals. As it turns out, even the country's common fruits can deliver a unique gastronomic experience.
-
Chickpeas are one of the best-canned foods in your pantry. From baking to fresh hummus, these are our 25 favorite uses for canned chickpeas.
-
Whether you're a fan of mild cheddar, creamy Brie, or pungent blue, these tips will help you properly store your cheeses to keep them in good condition.
-
A cheese board is a delicious addition to gatherings and can be served in a variety of ways. Here are some top tips you need to put one together.
-
Italy might be ripe with culinary wonders, but it can be confusing with so many restaurant types. Need help? Read on because we explain it all.
-
Simply put, leftover ham is a delight. From being thrown in fried rice or slow-cooked with beans, these are the best ways to use leftover ham.
-
While toaster ovens are great and versatile, it's not the best for everything. For our list of foods not to use in a toaster oven, read on.
-
Broiling is an excellent way to add flavor, seal in moisture, and add a delightful crunch to foods, but there's a right and wrong way to do it.
-
Coleslaw is a classic side dish known for its crunchy cabbage, carrots, and dressing recipe, but there's a lot more you can do to amplify its flavor.
-
A few simple changes to your pasta salad preparation will ensure that the dish will be a standout side at every potluck and picnic.