Shannan Perciballi

Shannan Perciballi is the new Publisher & Editor of edible Phoenix, a fitting culmination to her decades-long career in the Phoenix food and drink industry. She first learned of Slow Food in 2007 when she spent time in Puglia, IT. She fell in love with the philosophy and brought it back to her Phoenix home.

A graduate of Arizona State University with a Bachelor’s degree in English, she is currently finishing the Diploma in Wine program through the Wine & Spirit Education Trust.

She also holds certifications through The Court of Master Sommeliers America and the Society of Wine Educators. In addition to cooking and baking, Shannan enjoys gardening, fermenting and an extensive cookbook collection. @skperciballi