Hello!
My name is Federica
and my dream starts in the kitchen!
Hello!
My name is Federica
and my dream starts in the kitchen!
A mum from Maremma and a dad from Lucania/Matera… made a successful
receipe!
Since I was a baby girl, I grew up moving around my mum’s kitchen table, having fun with the pastry board to knead my first dish creations and discover those amazing flavours of Italian traditional cuisine.
My deep passion for food of the other cultures of the world and the ambition to challenge myself in new experiments led me to transform my creativity into eclectic receipts and become a professional Chef.
I have worked in many restaurants around Italy as a personal Chef, savouring and researching the culinary traditions of each place.
I had also the lucky chance in approaching vegan cuisine and learn recipes with ingredients aimed at people with food intolerance. This philosophy has become an integral element in my kitchen.
Combining traditional pleasures with contemporary once, I create “remise en forme” for those who wish to refresh their culinary image, as I often do in the historical places in which I currently work in Florence.
I have always loved to build sensory experiences related to the all-ages food-related world. I currently teach and train young students in a Florence’s institute.
The most creative and rewarding form of expression remains rooted in me in full respect to traditional cuisine just made as it once was… by handwork.
With a touch of originality and reinterpretation.
A mum from Maremma and a dad from Lucania/Matera… made a successful receipe!
Since I was a baby girl, I grew up moving around my mum’s kitchen table, having fun with the pastry board to knead my first dish creations and discover those amazing flavours of Italian traditional cuisine.
My deep passion for food of the other cultures of the world and the ambition to challenge myself in new experiments led me to transform my creativity into eclectic receipts and become a professional Chef.
I have worked in many restaurants around Italy as a personal Chef, savouring and researching the culinary traditions of each place.
I had also the lucky chance in approaching vegan cuisine and learn recipes with ingredients aimed at people with food intolerance. This philosophy has become an integral element in my kitchen.
Combining traditional pleasures with contemporary once, I create “remise en forme” for those who wish to refresh their culinary image, as I often do in the historical places in which I currently work in Florence.
I have always loved to build sensory experiences related to the all-ages food-related world. I currently teach and train young students in a Florence’s institute.
The most creative and rewarding form of expression remains rooted in me in full respect to traditional cuisine just made as it once was… by handwork.
With a touch of originality and reinterpretation.
The orchard of Federica
The passion for vegan dishes came out from my need to sort out my intolerance to some ingredients and my body was starting to refuse certain food.
I began experimenting new recipes with healthy and wholesome ingredients and found out I was starting to feel much better.
My habit then to cook now very simple dishes without allergen products translated in vegan dishes, has become to me a great source of healthy and genuine creativity that I feel sharing with everyone.
Cooking Class
I have always loved creating sensory experiences related to the world of food for all ages.
My love for traditional Tuscany cuisine always engines me to spread my passion around the world through plenty-of-fun Cooking Classes that I organize for tourists
Soaked in wonderful sites with a unique Tuscany flavour, in direct touch with nature, I teach how to make those dishes of our culinary tradition in a single day.
They go from fresh pasta with typical local meat to classic grandmother’s desserts. All run with great joy. A warmed up atmosphere fuelled by a good glass of wine makes my technical help very light and cheerful.
At the end of my cooking lessons, I am more than happy to serve dinner and share it with my lovely students!
the names of the structures that welcome my cooking classes:
Chef a Domicilio
I have chosen to bring my recipes and my creativity to your kitchen. To you who love good food, to be served and pampered in a cosy atmosphere without moving from your home comfort.
Just share with me what you’d like to taste and you will find it ready!
Enjoy an unforgettable experience, perfectly organized, and tailored on you as a romantic dinner or a corporate event
Write me for more information
Baby Lab
If you’d like to make your child approach the world of cooking without competition, just as a loving food experience, PASTRY AND CREATION is the right event.
This class will make your kid able to express his creativity and discover new kind of food simply by holding his hands in dough The kitchen becomes a moment of sharing and fun, unique and special.
The lab is open to children aged 5 to 10 and a mini-chef certificate will be issued at the end of the course
