Antonia Allegra ’67 has donated her sizable wine/enology library to Santa Clara University Library and Archives. In addition to writing two books about wineries surrounding her home in Napa Valley, she’s also written a book of poetry. Since graduating, Allegra has carved out a creative and varied career. She taught French and classical Italian cooking at her own school, was named the food editor for the San Diego Tribune, established the School for American Chefs at Beringer Winery. Allegra served on the launch team for the Culinary Institute of America at Greystone, edited three Napa Valley lifestyle magazines, and started two symposiums for writers. Recently, she’s returned to her love of theater and has acted in several productions. Of her time as one of the first several classes of women admitted to Santa Clara, she writes, “We needed to be strong about our new presence on a campus that had been home to men-only for a century and more. We women had the chance to engage our previously unfound strengths.”