“If it were possible to have a communal table big enough to seat everyone on the planet – in some limitless virtual piazza where we could all share a delicious, lovingly-prepared meal, a bit of heart-to-heart with our neighbor, and a whole lotta laughter – I think we would have world peace by the time we got to dessert.” -Silvia
Food can simply be fuel for the body…or a sacred celebration.
The former feeds our body…the latter our joy.
One keeps us focused on function…the other on connection.
One comes boxed, convenient and fortified…the other raw, fresh and prepared by loving hands.
One is eaten fast…the other savored.
Which would you rather experience fuel or celebration?
I do what I do to inspire and guide you to the latter.
The recipes on this site come from an archive of originals, spanning a 20 +-year career as a restaurateur, writer and cooking coach, as well as a legacy of recipes originating from my native village in the Calabria region of Italy…but mainly, I’m always cooking up something new.
I don’t have a specific dietary food choice I focus on. I always teach whatever my students want to learn. Some recipes are gluten – free, others vegan or vegetarian, but there are meat, fish and my favorite pasta dishes too. What you eat is up to you. My job is to make each recipe as tasty, easy and heathy as I can.
I’m here to show you that naturally vibrant flavors are created by using the finest ingredients in uncomplicated ways…which is the foundation of Mediterranean cuisine and what I grew up on.
But, I think how we eat is as important as what we eat – which is why Mediterraneans eat so often in company. To them, a meal (even the most humble one) shared with people they love is one of life’s Divine gifts – a celebration that bonds them forever…and it’s accessible to anyone.
The recipes I make have their seasons, and some evolve and change as I do. I know that what I eat and how I eat is a reflection of where I am in my journey to live an honest, whole and vital life – the essence of la dolce vita. It’s available to you too.
what really runs us are the thoughts we think and the food we choose to eat.”
When I’m not cooking, teaching or writing recipes, I take ‘notes’. I began writing, A Note from the Chef, in 1995 when I inserted the first one into the menu of my restaurant. I felt my patrons should know something about the person cooking their food. I’ve been writing a new note each month ever since.
Consistent writing has allowed the storyteller in me to come out. I come from a long line of them.
Not only did I enjoy the class (and have used the dishes several times since), I thoroughly enjoy your e-newsletter. Your writing style is eloquent, but more importantly… somehow it makes me feel warm. What a talent you have there! I read the 3 or 4 paragraphs, my heart swells up, sometimes my eyes well up (but that’s a good thing), and it always takes me somewhere I remember. I just wanted you to know this – you make me smile.
Judy Batten,Resources Manager,Vehicle Solutions North America
I think we all want to feel connected to our tribe of family and friends. Food gets us to the table. The rest is up to us.
I invite you into my kitchen and my heart. I invite you to join me at our virtual table – one big enough to invite 7 billion people. I wonder who will come…what we’ll talk about, laugh about…what we’ll eat?