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Blaise Santianni

he/him

Pinned

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Tastyble

Al Dente Pasta in Palermo

What a fine line between al dente and undone-tay

Apr 29

Al Dente Pasta in Palermo

Apr 29

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Published in

The Memoirist

Everything Italian is Good

Ergo, according to Dad, everything American is bad.

Mar 28

Everything Italian is Good

Mar 28

Published in

Never Stop Writing

What has happened to the Hampton Inn

The simplistic, but efficient style and services that introduced Americans to a new way to lodge, now seem worn out and downright…

4d ago

pile of broken egg shells plus a hardboiled egg with cracked shell still attached

4d ago

Published in

Rooted

Remember The Swiss Water Process?

How a safer way to decaffeinate coffee beans struggles to become the industry standard

Mar 24

Remember The Swiss Water Process?

Mar 24

Published in

Never Stop Writing

Desert Dining

The Day Saltines Topped With Sardines Bested A Scoop Of Gelato

Mar 17

Desert Dining

Mar 17

Published in

Rooted

Fine Dining at the White House

No matter how posh, the best meals at cocktail parties and grand receptions are out of sight but never out of my mind

Jan 29

Fine Dining at the White House

Jan 29

Published in

The Memoirist

My Dentist Put Me on the Invisalign Diet

Losing weight was as simple as correcting my bite and adding a lot of fiber to my diet

Dec 19, 2024

My Dentist Put Me on the Invisalign Diet

Dec 19, 2024

Published in

Rooted

Feasting on Roasted, Stuffed Sheep in the Sahara desert, One Handful at a Time

My méchoui obsession began in Niger and continued in the well-groomed, American backyards of like-minded carnivores

Sep 12, 2024

Feasting on Roasted, Stuffed Sheep in the Sahara desert, One Handful at a Time

Sep 12, 2024

Blaise Santianni

Blaise Santianni

he/him

Blaise Santianni is a self-taught home "chef" working on his memoir, "Foodlore." His essays about food entertain and subvert conventional wisdom.

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