Chef Sara Cagle

I studied culinary arts in Florence, where I was incredibly excited to learn the Italian ingredient-focused, seasonal way of cooking. As an unexpected surprise, my classmates came from all over the world—from Turkey and Taiwan to England and Brazil. This inspired my current approach to cooking and catering: Italian dishes with a global twist. In Florence, I run a supper club series called SAPORITA, where each menu explores a different country's cuisine through Italian staples like fresh pasta and crispy fritti. In my cooking classes and private catering work, I offer both classic Italian cuisine and menu items inspired by Asian, Middle Eastern, and Mediterranean cooking. Whatever the origins, everything I cook for you will be organic, seasonal, and made with genuine care!