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My good cookery

Cappello trofeo!

I find cooking therapeutic and relaxing, in the kitchen you show inventiveness and fantasy, but also love for others.
I hope to pass on you the pleasure of good and healthy traditional cookery, with a bit of innovation, and I'll be happy to be contacted even only for information and little advice.

Here I am, I'm Nadia Malpassi and I was born in Rome the 15th April 1960.

After achieving a school leaving certificate in English, French and Spanish, I studied at the ISMEO Chinese language and culture. During this studying period I had the possibility to travel a lot; the best part was living not in a hotel but with local families. In this way, besides deepening more easily my knowledge of the language, I could taste the homemade cookery that reflects uses and ways of life. For 15 years I ran the family business with my mother, a beautiful stationer and bookshop in the centre of Rome. I could collect and read lots of books about cookery and food, which has always intrigued me: now they take up the majority of my bookcase. From 1987 I started buying cookery magazines, two in particular, which I still have and use, divided by month. Since 2006 I live in Anguillara Sabazia on Bracciano's Lake, near Rome, always my great love

FotoNadia

In my family, cookery has always been the fulcrum of the house. A passion that comes from my grandparents and arrived, through my father, to me. I love spending my time at the market or in farms discovering new products and then running home to cook them. I like everything of cookery, prepare, knead, cook, adorn, even clean! Obviously it was a hobby to which I started dedicating more and more time; so I decided to turn it into a business.

I began by helping in a restaurant kitchen peeling potatoes and washing fish, then arranging dishes. I practiced on my family's and friends' "skin" first, then through word of mouth I started having success in the organization of events, cooperating with other professionals of the field. Then enrolment in the Federazione Italiana Cuochi, the HACCAP course to manipulate food and administer it; in short everything you need to be "on the market" with the right qualifications.

In my memories there's always been the nice smell of home cookery.

We spent all summer with my mother's mother. In her birthplace, where everything seemed to be of human size, strolling in the alleys was like being at home because everyone knew everybody and because from the open windows, at lunch time, you could hear the noises but mainly smell the scents of others' cookeries. With granny you went for blackberries to make jam or apples to cook delicious pies. If it rained you would mess on the marble kitchen table to make fritters, or to create new shapes for biscuits.

Born in Taranto, my father's mother, when I was 4-5 years old, would spend her days in the kitchen. I was enchanted, watching her skillfully cleaning broccoletti or artichokes (and everything else my father bought her at the market), while she told me, as if it were a nice fairytale, how to cook them.

Moreover, my father, born and proudly raised in Rome, has always been a gourmet and has had an unstoppable pleasure in inviting friends and relatives to make them taste his cookery, also thanks to my mother who, to this day, lays and decorates splendid tables. Saturday morning you could find him in the usual three shops in centre, where he went shopping and where he frequently gave special recipes and advice to the costumers of his friend shopkeepers. Sunday morning he loved to get up early to start thinking and planning a delicious lunch. When I arrived curious and hungry for knowledge, I helped him as I could, asked him to enlighten me, but mostly I watched. I saw in his hands my grandmother's and I observed with how much care and attention he prepared, remembering or inventing marvelous dishes for friends or for us only.

In short, it has always been hard to find the same tastes of homemade dishes in a restaurant. And I believe in all recipes there has to be a main ingredient: passion. I inherited this passion from my grandmothers, but especially from my father; I've decided to continue to cultivate it with this business to which I've been pushed from friends and relatives.

I find cooking therapeutic and relaxing, in the kitchen you show inventiveness and fantasy, but also love for others.
I hope to pass on you the pleasure of good and healthy traditional cookery, with a bit of innovation, and I'll be happy to be contacted even only for information and little advice.

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