Silvana Nardone

Silvana Nardone

A Food & Wine Digital Food Award-winner, Silvana Nardone is the author of six bestselling books focused on gluten-free, dairy-free baking and cooking, including Cooking for Isaiah (2010) and Silvana's Gluten-Free Kitchen (2014). She is also the founder and CEO of the Cooking for Isaiah brand of gluten-free, dairy-free flour blends and baking mixes. Nardone has been featured in The New York Times, New York Magazine, Saveur, and The Washington Post, as well as on Good Morning America, NPR,, Food, and Taste of Home, among others. 


Silvana Nardana got her start in the editorial departments of Food & Wine, Departures, and Saveur, where she co-authored the Saveur Cooks Authentic Italian cookbook (2001). Prior to joining Rachael Ray Everyday as the founding editor-in-chief, she launched Franciulla Specialty Foods, an Italian bakery. In 2007, Nardone discovered her son Isaiah was gluten- and dairy-intolerant, which completely altered the course of her baking and cooking and launched her successful career as a cookbook author, content creator, and brand consultant specializing in gluten-free, dairy-free recipes. Nardone branched out into the luxe CBD and adaptogen market in 2020, co-founding the Via Viaggio line of edibles.


Nardone holds a bachelor of arts in French and international relations from Tufts University.

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