An evening in Irpinia with Chef Anita Di Pietro

On Wednesday, February 11, we’ll welcome Chef Anita Di Pietro, a fourth-generation chef from Ristorante DiPietro in Irpinia, Campania to A16 San Francisco.

We’ve known Anita (and her family!) for over 20 years, and we’re thrilled to host her for an evening of Southern Italian flavors with recipes passed down over decades.

Chef Anita Di Pietro is a fourth-generation chef and co-owner of theaward-winning Antica Trattoria Di Pietro in Melito Irpino, Irpinia, where she cooks alongside her mother, preserving and evolving her family’s culinary legacy. Rooted in traditional cucina povera, herwork focuses on hand-made pasta, seasonal ingredients, and thecultural identity of her territory.

Formally trained in gastronomy, wine, and tourism management, Anita holds a Chef’s Diploma, a Sommelier Diploma from the Associazione Italiana Sommeliers, advanced certifications with Slow Food, and hasstudied Italian food history at the Università di Scienze Gastronomiche in Pollenzo. She has taught pasta-making at universities, schools, festivals, and internationally, sharing Irpinia’s food culture in cities including London, Berlin, Prague, Australia, and New York.

In 2023, she published her first book, Storie di Pasta Fatte a Mano (Stories of Pasta Made by Hand). Through her cooking and teaching, Anita is dedicated to safeguarding Irpinia’s food traditions whilebringing them vividly into the present through education, cultural exchange, and hands-on experience.