I’m not a chef nor I claim, my cuisine is simple, lightweight and fast everyday, made of fresh ingredients, processes that do not require special tools or techniques, but also made of experiments, interpretations and cultural influences.
I am simply a person who has always liked to cook since I was little girl, when to learn I watched my mother in the kitchen or my grandmother and aunts make pasta then pull the dough. The only indoor, among my companions at the University time, to prepare a risotto, a scallop to the whiskey or another hot dish rather than eating lettuce with tuna in brine!
I liked to experiment since then, though not always successful! Like the infamous pumpkin gnocchi that any of my historical friends will remember!
Abandoned the darkroom are now gone digital, with its pros and its cons.
I think that knowledge of a culture steps also and above all through the kitchen of his people, that’s why I love traveling around the world have stayed in the strangest places, from kiosks where you can discover cool drinks made from sugarcane juice and tamarind, to food markets to pick up clams to eat them directly there cooked on the grill!!
…. but the three passions have not contaminated so much as now that I opened this blog!