Welcome to my kitchen!

They call me Rosa Bellini, but most of my friends just call me Rosie. I’m 43, living in a sunny corner of Northern California now, but I was born to an Italian mother from Bologna and an American father from Vermont. Growing up, I danced between two kitchens—one where garlic sizzled in olive oil and another where maple syrup simmered on the stove. Those kitchens weren’t just places to eat. They were where stories were told, where laughter echoed, and where I unknowingly started my path as a chef.

I didn’t train at Le Cordon Bleu or stage in Paris; instead, my culinary education came from rolling gnocchi with Nonna on Sunday afternoons and watching my dad roast root vegetables he’d grown himself. It was never about perfection. It was about nourishment, about joy, and—above all—about connection. That’s the spirit I bring to my cooking today.

For years, I worked as a wellness coach, always with one foot in the kitchen. I realized that most people didn’t need fancy meals or intimidating recipes—they needed food that made them feel good and didn’t take all day to prepare. So I began developing dishes that honor my Italian-American roots but with a healthier, modern twist. Think lemon-zested lentil meatballs, zucchini ribbons tossed with chickpea pesto, or slow-roasted tomatoes over farro. Fresh, seasonal, satisfying—but always simple.

Don’t get me wrong—I’ve had plenty of flops. I once tried to make a dairy-free ricotta using cashews for a dinner party. Let’s just say it was…memorable, but not for the right reasons. But that’s the beauty of cooking. Every mistake brings you closer to something new. That curiosity is my compass in the kitchen. I believe food should energize you, not exhaust you, and that healthy doesn’t have to mean bland or boring.

These days, I spend my time teaching small cooking workshops out of my home and sharing easy weeknight recipes on my blog, often with my rescue dog, Basil, at my feet. If you’re the kind of person who wants to eat well without overcomplicating things, I think we’ll get along just fine. My goal is to help you feel confident and creative in your own kitchen—even if that means starting with just one pan and a handful of ingredients. Because in the end, good food should feel like a warm hug, not a chore.

So come on in, grab a wooden spoon, and let’s cook something beautiful—together.