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Beyond
its surface simplicity, Mediterranean cuisine is a timeless and
thrilling paradox of rustic charm and polished elegance. Forged over thousands
of years, this vibrant tradition is a direct conversation with the sun-drenched
landscape, where the bounty of each season dictates the palate.
My
culinary journey began not in a kitchen, but in the garden. From
childhood, I was captivated by the raw, vibrant power of the earth’s bounty,
learning to taste the sunshine in a perfectly ripe tomato and smell the
richness of high-quality olive oil. This simple, true reverence for fresh
ingredients became the bedrock of my culinary soul.
Now,
as a chef, I honor that foundation with refined technique and a rebellious
spirit. I fearlessly fuse classic French precision with hearty Italian
tradition, lovingly embrace the intertwining of Moroccan and Spanish cuisines
—and my personal signature is the bold, savory punch of capers and olives — and
why merely steam when you can unleash the rich, caramelized depth of fire-roasted
vegetables.
From
French Ragoût to Italian Ragù - A Culinary Evolution: Alberto Alvisi, chef to
the Cardinal of Imola near Bologna, created the earliest
documented ragù in the late 18th century, adapting it from the
French ragoût. This Italian spin on the slow-cooked French
stew was famously served with pasta and became a staple of Emilia-Romagna
cuisine.
Post
photo: Savory Plant-Based Ragu
over Crispy Polenta Squares —a combination that
is featured in my upcoming cookbook: Lemon, Love and Lavender.
Happy Cooking!
Taste the World: 2026 Plant-Based Mediterranean Cooking & Wine Pairing Classes
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on upcoming chocolate, culinary & wine pairing classes, and special events!
