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About me

- about me -

A passion for cooking

I am a mother, with a great passion for cooking handed down to me by my parents, who raised me among pots and pans in their restaurant from the very beginning.

I grew up savouring genuine food, homemade recipes, and artisanal products, experimenting, waiting tables during the day and making pizzas at the weekend.

I am fortunate to be part of a large family, I am used to cooking for many people, and I grew up with a NO-WASTE mentality.

I am from Veneto, and grew up in a town full of vegetable gardens and crops, where your neighbours give you vegetables from their gardens, so what would you do? Wouldn’t you want to figure out a way to preserve them?

- nature -

Natural cuisine

And what about fruit trees? When they decide to ripen, they do so in record time. And then you think about baking cakes, and eating them, but then there’s also enough to make the most natural compotes possible to tide you over the winter, savouring the scent of berries in December, smelling peaches in February, and many other smells and flavours all year round.

This is who I am, a mum who makes food for the family, and you, who taste my products, will become a part of my family.

A way of cooking that’s as natural as possible, with no added preservatives, low in sugar and with a genuine flavour.

Although I have pursued several different professional avenues, cooking has remained a constant in my life, and here I am, preparing fruit preserves, pickles and marinades, the same ones I prepare for my family, for my friends, products made with love.

My philosophy is to keep the sugar content as low as possible so that everyone can eat it. I use natural fruit pectin, and I don’t use preservatives, it’s an authentic, fresh product.

- my products -

My fruit compotes

Fruit compote is a preparation made from fruit cooked slowly with (a little) sugar, and a little lemon juice, and in some products, you may find the addition of certain spices.

 The fruit used to prepare the compote can include a wide range of fruits such as apples, pears, peaches, strawberries, blueberries, raspberries and many more.

To prepare the compote, the fruit is cut into pieces and cooked in a saucepan, sugar is added, and it’s cooked slowly until the compote is creamy. Yes, you read that right, creamy: that’s the special thing about my compotes, I make use of the fruit’s natural pectin. I use very little sugar in my compotes; I try to keep the flavour of the fruit intact. I want my compotes to be as natural and genuine as possible.

Remember Grandma making you a bread, butter and jam sandwich where you could taste the fruit in every bite?

And why not a good tart with a layer of compote, homemade biscuits with an apple and cinnamon compote that will flood your kitchen with a delicious smell? For me personally, it reminds me of my kitchen at Christmas, where apples and cinnamon are never in short supply.

The fun part of making these compotes is the explosion of scents that flood my house; one day, it smells of peaches, the next of figs, heady, honest scents…

The compotes can be used in many ways: spread them on your pan brioches, on crackers or rusks, or serve them as an accompaniment to ice cream, a dessert, pancakes, use them in sweet treats or add them to yoghurt.

My giardiniera

Giardiniera is a traditional Italian condiment made from pickled vegetables. This pickled vegetable mix usually consists of a combination of carrots, celery, peppers and fennel, but recipes can also vary greatly depending on the region or personal taste.

The vegetables are washed and cut and pickled, but the processing method I use ensures that the vegetables remain crisp and brightly coloured.

I also prepare them in a single-vegetable version; in my family, there are those who love carrots, those who only want celery, and those who fight over the last piece of fennel.

Giardiniera is often served as an appetiser or as an accompaniment to meat or fish dishes. It can also be used as an ingredient in sandwiches, salads and other culinary preparations. Giardiniera is appreciated for its versatility and for the fact that it adds a touch of colour and flavour to dishes.

My secret? I try to keep the vegetables crisp, to process them as little as possible so as not to lose their properties: I like to think that with every bite, you can experience a “crunch”.

I recommend munching on these vegetables together with boiled meat, cheese, cold meats and, why not, using them to fill some sandwiches, garnish some cold pasta, or a salad with barley, rice, and spelt.

My sott'oli

Sott’oli, pickled vegetables in oil in jars, is a preserved food obtained by soaking fresh vegetables in olive or seed oil, together with herbs, vinegar and spices, and then hermetically sealing the jar. The most common vegetables for this preparation are aubergines, late radicchio and peppers,

The process of preserving vegetables in oil in jars allows them to last longer, while maintaining their flavour and nutritional properties. In addition, sott’oli vegetables are very versatile in the kitchen and can be used as appetisers, side dishes or ingredients for main dishes.

It is advisable to store sott’oli vegetables in the refrigerator once the jar has been opened to guarantee a longer life.

In my sott’oli, I prefer late radicchio from Treviso, peppers, aubergines, fresh produce from the garden, blanched and preserved in oil so that they can be enjoyed at any time, alongside fish, meat and, as a good Venetian, stuffed into tasty sandwiches with cheese, cold cuts or something else.

You can safely use them to flavour pasta, spelt, barley and rice salads.

Or, more simply, open a jar of sott’oli when someone arrives for dinner at the last minute, and everyone starts rummaging through the larder for that one fancy thing to add to the table. Something special to accompany an aperitif or a main course.

My ready-made sauce

Ready-made tomato sauce in a jar is a tomato-based sauce that is usually used to season pasta. There are many varieties of tomato sauce, but they usually consist of peeled tomatoes, tomato concentrate, olive oil, salt, garlic and possibly spices.

What do I use? I use tomatoes from the garden, the nice ones for sauce. I cook them in at least two steps: the first involves the famous passata (purée); the tomato is cooked and then pureed. Then I rework it by cooking it slowly with a little garlic, salt and oil. It’s simple; it adapts to any type of preparation.

But why ready-made sauce, and not a simple tomato purée?

Because the ultimate goal is to combine the convenience of opening a jar, letting the contents warm up with a drizzle of extra virgin olive oil and off you go, with the quality and authenticity of my cooking!

Would you like to open the larder and find a ready-made sauce, just like Grandma makes, that only needs to be warmed up? It will become as indispensable to you as it is to me and my family.