Make yourself a cup of tea and take five minutes with Alessandro Giannatempo, an Italian-born, recipe developer whose dishes are rooted in memory and driven by curiosity. Growing up in Emilia Romagna with family ties stretching from Sardinia to Puglia, he learned early on that food was a bridge to people and place - like his grandmother’s Crugugionis, delicate ravioli filled with ricotta, orange zest and saffron, forever tied to family dinners and summer light. He’s the kind of cook who scouts for reasons to celebrate, whether it’s a dog’s birthday or a quiet Tuesday, always ready to turn a moment into a meal. From sweet pierogi made by a best friend as a farewell gift, to his own inventive twist on hot cross buns - think cheesy, fluffy Cacio e Pepe, his approach to food is bold, warm, and full of heart. Whether dancing to Mina in the kitchen or crafting a Challah cone that lands in the New York Times, he cooks to connect, to remember, and to bring joy to the table.