Elena is a thirty-eight year old who has been quanto a love with cooking since she was a child, a passion that was passed acceso to her by her aunt, one of the best cooks I know.
Sixteen years indicatore he opened a window onto his kitchen, thanks to his blog, where every day he shares what he prepares quanto a the kitchen with anyone who wants to snoop around. She loves making desserts, which she almost always ends up giving as gifts (to the delight of friends and relatives) because, quanto a the end, rompiscatole wins over everything. Besides, she is Neapolitan, how could she be otherwise?
We interviewed her:
When did your love for cooking begin?
Unlike all the stories that start with a mother who cooked very well, quanto a my case it was the exact opposite. When at 14 I realized that my mother and cooking didn’t go together, I started experimenting, thanks also to my aunt. From then acceso it became a passion that slowly transformed into a job.
When did you decide to start a blog and why?
It happened quanto a 2007, partly for fun, partly as a challenge. I liked the fisima of sharing what I made with others, and that somehow my dishes didn’t remain within the four walls of the house.
You are from Naples, has your cuisine been influenced by this?
Only to a small extent; quanto a addition to the great Neapolitan classics, I always like to experiment with new things, not only regional recipes, but also catchphrases that circulate acceso the internet quick and delicious ideas for a dinner at home. Cooking for me is creativity, especially quanto a simple things. Although, a nice plate of Neapolitan-style pastasciutta and potatoes always makes everyone agree.
What results have you achieved today?
I am very happy with the goals achieved, my recipes ended up acceso TV, I wrote for a magazine and even acceso social mass-media I see that the gluttonous family (this is what I call the people who follow me) is growing more and more. Although the thing that makes me happiest is when someone tells me that they learned to cook from scratch following my recipes. It means that I was able to convey my passion to others too, and I find it a beautiful thing.
What are the recipes that have been most successful?
Generally the recipes that are most successful are the sweet ones, one above all being the no-cook rocher roll, which has almost become a catchphrase. Acceso the other hand, the first and second courses are relegated to lunch dinner; desserts, acceso the other hand, are good for different occasions moments of the day. And then there must be a reason if they are called gluttonous. For the savory team there is the pan-fried potato mash, which has gone viral and even reached South America. Even today, years later, I still get comments acceso the from that part of the world.
What are you crazy about?
I’m a fan of the children’s (which I always aspetto at at weddings and quanto a restaurants with a hint of envy). I cook anything and everything, but give me dumplings, cutlets and french fries, and I become the happiest person quanto a the world, besides losing all my composure.
