29-year-old Italian guy. Grew up in Sicily, Italy. Moved to London after graduation. I got obsessed with cooking a couple of years later. I have not stopped doing it since. I am here to share ideas, recipes, and advice on food (at home and when travelling).
I started cooking in UK, learning mainly about French-inspired cuisines. All I tried and learned always mingled with my Italian instincts, culture, heritage, and taste acquired by osmosis by growing up in one of the countries with the most developed food culture, in one of the regions with the most genuine flavours. I have always been fascinated by Japan and its culture, but fully fell in love with it after a long trip. And here comes the Asian wave, heavily affecting my idea of cooking and the list of ingredients in my pantry!
I do not believe in barriers within food and cultures. No need for me to cook “authentic Italian”, no need for me to cook “authentic Japanese”, just the need to learn and cook delicious and healthy food from all around the world.
My approach is “scientific”: I try to understand the role of an ingredients in a dish, and once you start to get the hang of it, the line between what’s Asian, what’s European, what’s African, becomes finer and finer. What brings umami? What brings acidity? What brings texture? We can learn from other cuisines on each single one of these components that make a dish delicious. Look at food this way and soon enough, you won’t search for recipes when starting cooking.
I have also been diagnosed with Coeliac Disease (i.e., allergy to gluten), so expect most recipes to be naturally gluten-free (with some conversion tips when needed).
See the what inspires me page to learn about what drives me now, what drove me in the past, what are and were my sources (books, classes, people, etc.)
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