Tell us about yourself and your interests…
“My name is Antonella, I teach computer science in a vocational training center. I’ve always been passionate about cooking, good food and conviviality. If I had more time, I would read more, go to the theater or the restaurant, travel and have friends over for dinner.” Yes, it’s quite hard to find some free time in our overloaded schedules.
Being fond of gastronomy, our host dreams of “having a cooking workshop offering the possibility of testing the food. The kitchen would be open to the public.”
Antonella doesn’t need much to be happy: “Feeling that what I do is useful, following a project that is educational or ethical, feeling good, such as being together around a table, that’s what I like.”
What about your cooking experience?
“I was raised by my grandparents, in a suburban house with a ‘great’ kitchen. When I was a little girl, Sundays or holidays were special. We wore beautiful clothes and we ate a lot. On Sunday morning, we got up early to eat gnocchi, ravioli, lasagna and then, roast chicken. Eating was a game and what a pleasant and funny game!”
Don’t even try to surprise Antonella, she always has everything she needs within reach: “We can always find milk, flour, eggs and butter at my place, so even at the last minute, two eggs can quickly turn into an omelet or crepes; or the milk can turn into cheese. A bit of flour and water and you’ll have your handmade noodles ready in 5 minutes!”
“I was recently asked to make a meal following the recipe of the famous Chef Massimo Bottura and his ‘stick Foie Gras with balsamic vinegar.’ I thought I could not succeed in completing such a difficult test. But when the guests tasted it, they really liked it and I was really happy.” Indeed, you can be proud of it.
But we all have our weaknesses. Hers is “the Puff Pastry: it is a long recipe. I often use a puff pastry that is already prepared, but I like to produce the ingredients for my recipes.”
According to Antonella, a successful meal must meet several criteria: “When my guests want to come back for dinner, when they get up from the table without being too filled, when the plates are empty and clean, with no leftovers.“
What about your place?
“My house is in a small and nice town, in Northern Italy. It’s not far from the center. It is not really big, but I have a garden and a patio where you can eat and enjoy the shade in summer. Indoors, it is cozy and warm.”
What do you think of Cookening?
“Unfortunately, I have not had time to discover everything about Cookening until now. It was nice to know that my guests came via Cookening and I hope to have many other opportunities.”
Here are the assets and downsides of Cookening, as pointed out by Antonella: “It’s convenient, quick and easy to use. But the Italian language is missing.”
If you want to meet Antonella and attend a meal at her place, click right here!
Do you want to be part of Portraits or Stories on the Art of Cookening? Contact us!