Cooking is family work.
Vino Santo is a small bistro kitchen in Tampa run by a family of chefs, home cooks, and recipe editors. We believe dinner is the most important meal of the week.
Our story
We opened our first bistro in a tiny rental space in Ybor City in 2017 and spent the next three years arguing over pasta recipes with our grandmothers. In 2020, with the dining room quiet and our inbox full, we started writing those recipes down. That notebook became the seed for the Vino Santo recipe club.
Today we publish a library of 94 chef-developed recipes, run a small kitchen goods store, and write a weekly letter to 32,000 home cooks. Our mission is simple: help home cooks approach every week with intention, confidence, and a little bit of romance.
What we believe
We believe in the slow braise over the fast shortcut. We believe in pasta water, sharp knives, and plenty of salt. We believe recipes should be tested five times before they are published, and that a good home kitchen matters more than any restaurant.
The faces behind the food
Lucia Caruso
Head of Kitchen
Trained in Parma and Naples. Wrote the carbonara recipe. Writes the weekly letter every Sunday from a tiny kitchen in Tampa.
Dante Moretti
Recipe Editor
A former restaurant critic who now tests every recipe five times. Has opinions about pasta shapes and is not shy about sharing them.
Isabella Rossi
Sourcing Director
Travels three months a year to visit the farms and producers who supply our spice collection and pantry goods.
Marco Venturi
Head Baker
Teaches our sourdough and cornetti classes. Wrote the starter guide that ships with the baking kit. Uses a scale for absolutely everything.