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Francesca Pantano

5 years

Bio

I started cooking since when I was a kid, learning from my grandma and mom the basics of italian cuisine and then improving reading books, watching cooking programs on TV and internet and organizing dinners at my place with my friends and relatives, but I never thought to make of this passion for food a profession. So five years ago I decided to leave my job as a IT project manager to became a local chef.

What was your inspiration to get into cooking, food and teaching how to cook?

Cooking is creating something real and unique but above all means culture, traditon, authenticity, love sharing. So these are my key words: tradition, authenticity, culture sharing.

What excites you the most about your work?

Im happy when I can spread my country culture for food my family recipes, the simple and authentic taste of Italy abroad through the persons coming to my place.

How do you select the menu for you classes?

I spoke about tradition, so since italian kitchen is the most imitated in the world and the original dishes are often not respected, my mission is not only following the original recipes of Carbonara, Amatriciana, Bolognese, Tiramis├╣ for example, but even using the original ways to cook, so making Fettuccine with the rolling pin and the Pesto sauce with the marble mortar and pestle (hard work).

What do you love the most about cooking?

Cooking means smell, taste, colour, happiness.

Additional information

Italian kitchen uses a lot of amazing meat, fish, cheese, pork. So even if I can provide a vegetarian menu, when here eat like italians, so pork, cheese, meat! Sorry, no vegan and no gluten free provided.