About
Many people ask me how I learned to cook. The answer should be that my mother was a great cook, always in the kitchen preparing delicious meals. But it wasn’t. When I came home from school, there was nobody there, and it was cold and empty because my mom was working. I have no memories of the way I ate for lunch, and dinners were awful. But on Saturdays night, we made pizza, and Sunday lunch, after the Mass, was so good. Probably because it was the only day we had some decent food, I guess.
She made stewed chicken with polenta and potatoes and a cake or any other comforting food. The steam coming from the pans covered the windows on winter days, the room was warm and cosy, and a sense of feast and joy fulfilled my heart.
I believe that’s how food became connected with festive feelings. And also what drives my way of cooking.
It’s the happiness of being together, sharing thoughts, laughing. Even the most straightforward meal can be memorable when shared with loved ones.
Years ago, I started to spend some months in France while trying to figure out what to do next. I knew that I was a good cook, so hoping to work as a private chef.
That day arrived by chance. My boyfriend was working for Pierre Cardin, who asked him if he knew someone who could cook for his friend.
And yes, it was me! The man was one of the heads of Hermès, the luxury firm in Paris, and with the years would become the Director.
The first day I was cooking for him, I received a standing ovation from all the guests. Therefore I knew that I would become a chef. I’ve been working as a private chef for 11 years, and then I started my cooking school in the Luberon Valley. Because of the current situation, I am spending some time in Veneto, back to my sources and culture.
