Who I am

pic of me

Ciao! My name is Cecilia and I belong to two generations of true Italian cooks. My Nonna (grandma) Vittoria, was born in Northern Italy in 1899 and was a cook. I remember helping her make fresh pasta when I was only six years old. She would share her cooking secrets with me and to this day I treasure them.

My zia (aunt) Aurelia was also a cook in Bologna, Italy. She made fresh pasta daily for a restaurant, which had a large window looking out onto the sidewalk of a busy restaurant district. She would sit by her work table in front of the window and people who walked by would watch her make fresh tortellini, ravioli and much more.

I am not done…my mamma Itala is also a cook. She lives in Tuscany and cooks for the Franciscan monks in the town’s monastery. She has been very instrumental in showing me how to cook the traditional way, using fresh ingredients and keeping the recipes as close to our origins as possible. I even have some recipes from the monks!

In 1891 the first edition of an amazing Italian cook book was published and it has been around ever since. The book is entitled: “La scienza in cucina e l”arte di mangiar bene”. I guess it can be translated as: “Science in the kitchen and well being cooking”, by Pellegrino Artusi. I own a later edition of course because my Nonna Vittoria’s book was unfortunately destroyed during the war. In my estimate, this is a must have tool for anyone who wants to discover authentic cooking.

While growing up in Italy, my family moved from Northern Italy where I was born, to Southern Italy and finally to Tuscany. I started collecting recipes in a small book made of butcher paper when I was only thirteen and I have learned how to use local and seasonal ingredients from the various regions. I remember picking grapes in the Chianti Valley of Tuscany during my summer break and I would ask the local ladies to share their cooking recipes with me.

After having spent almost twenty years as a Director of Logistics and Customer Service of some of the top fashion houses in NYC, I felt it was time to dedicate myself to my passion for natural, hand-made food.

We make pasta with eggs and flour and at times we may use spinach. Have  you ever read the ingredients label on any pasta package you buy at the supermarket? There is much more than flour, and eggs are never mentioned.

Eggs are good for  you despite what you may have heard in the past few years. One egg contains only 77 calories, with 5 grams of fat and 6 grams of protein with all 9 essential amino acids, it is rich in iron, phosphorous, selenium and vitamins A, B12, B2 and B5 (among others). One egg contains 113 mg of Choline – a very important nutrient for the brain, among other things.      

I also love doing preserves and jams with organic fruits and although I never use pectin my jars last for years.                  

Let’s get started and let me teach you and your children how to make good nutritious food, while having fun with friends and family. 

                                            Buon Appetito!

                                                    Cecilia