What one ingredient or gadget could you not do without? Tomatoes, tomatoes, tomatoes!!! You’ll always find tomatoes in my kitchen because they’re a key ingredient not just in Italian cuisine but for many cultures around the world. I love how versatile they are, how many different varieties there are and that you can use them in so many ways, whether it’s fresh, preserved or sun-dried. On that note, you should definitely try my Pasta ai Quattro Pomodori (Four Tomatoes Pasta) recipe!
Where does your passion for food and cooking come from? I love food and everything that comes with it. The idea that food represents a community, a history, a moment of pausing and sitting at the table and staying together, a way to look after yourself and others, a way to treat yourself, a way to boost your body and brain - food is fuel in all forms, it’s what keeps us going every single day. When I travel, I always find it exciting meeting other people and learning about their traditions and cuisines, what food means to them and discovering new ingredients and dishes - especially those that have been around for generations! I’m a big fan of understanding the journey from farm to fork and how our food makes its way to our tables. And when you make the dishes yourself, you appreciate all of this even more.
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What one piece of advice would you give to someone entering the industry today? Be curious. It’s important to study, learn and practice the basics as you need a good foundation to grow in your career. But by being curious about food and ingredients and being open to travelling and exploring different cuisines, it really expands your knowledge and understanding of food and makes you a better cook.
What’s the best bit about being a successful chef? Producing cookbooks, TV shows, reactions through socials? For me, it’s been an honour to share my love of food with people in this way. Whether it’s at live events, writing a cookbook or through my socials, I love being able to show people how easy it is to make the food they love and inspire them to get cooking and spend more time in the kitchen. Cooking is good for your soul, and I love sharing this passion with a large community from all over the world in a fun, interactive way. Every time I read a comment or a message where someone says they have enjoyed my recipe, found a dish easy to make or has been inspired to try something new, it’s very rewarding.
The cost of food ingredients has increased significantly and this in turn has changed the way we shop, cook and eat today? Do you have any money saving tips? I know that many people love my recipes because I share a lot of simple dishes that don’t require loads of fancy ingredients or expensive products. I love to learn from the recipes of the past.
You'll often hear me refer to an Italian term cucina povera, the kitchen of the poor. Our grandparents knew best how to make the most of every ingredient and didn’t waste anything, but their dishes were still nutritious and delicious! If bread was old, they’d make pangrattato (breadcrumbs) which they’d sprinkle on their pasta instead of expensive cheese. If vegetables weren’t at their best, they’d use them for minestrone or a stock. If you waste as little as you can and get creative with leftover ingredients, you will really see a difference.
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Your favourite meal that you never tire of eating? My mamma’s lasagna, it just gets better and better every time I eat it! She always makes this when we go back home, and we all get really excited. She always has a few in the freezer ready to bake as she knows how popular it is! I love it! Thank you mamma x
What foods do you remember from your childhood? My nonno paterno was a great fisherman, so the fish was as fresh as you could get and my nonno materno was a farmer and very well known in town for growing the best sweet potatoes. I remember always looking forward to going to my nonna’s house; she used to bake or shallow fry the sweet potatoes into discs until golden and then season just with a little salt to bring out their natural flavour. Simple but let me tell you, those sweet potatoes were really something special.
Don’t miss Francesco at the Three Counties Food + Drink Festival 26-27th July Advance tickets from just £12 from
threecountiefoodfestival.com.
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