Cooking with an Italian accent The tradition I stand for
After being asked to define my cooking style, I realised that none of the usual labels — creative, healthy-conscious, rule-breaking — truly fit.
The word I was looking for was simpler: traditional.
In this episode, a natural continuation of the one dedicated to my nonna Marcella, I reflect on the kind of tradition I stand for: one rooted in seasonality, rural knowledge, emotional rituals, and collective memory.
From Carnival sweets to grape focaccia in September, from foraging wild herbs to kneading bread that marks the passing of time, this is the tradition I stand for.
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Recipes and dishes mentioned:
- Cenci and frittelle for Carnival
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