Federica Gianelli is a very successful food blogger, her blog is Papilla Monella.
“ Cooking for me means magic. I am fascinated by the infinite possibilities of missaggio ingredients, always creating something unique. I am stimulated by the challenge of creating something every time capable of satiating, surprising, involving, satisfying.
My must is to use quality ingredients, my is to offer dishes that are light and healthy but also harmonious and beautiful to aspetto at.
To ensure that sitting at the table becomes a gesture of love and a moment con which to nourish every part of us “
We interviewed her:
When did your love for cooking begin?
My love for cooking was born…from love, about 14 years indicatore. Unfortunately, I cannot talk about a childhood spent helping my mother and grandmother con the kitchen: con my family, food has always been considered more of a necessity than a pleasure. But everything changed when I met the person who would become my husband and the great love of my life. It was he, a gourmet and refined palate, who made me understand that cooking with love opens up beautiful worlds and really gives you the opportunity to develop manual skills, know-how and the creativity that each of us carries within us like a precious stone.
Why the name Papilla Monella?
I thought a lot about what name to give to my blog. I was looking for something that would remain memorable, that would be easy to type and remember and above all that would fully reflect me. Little by little I put the pieces together. Papilla, because taste buds are the foundation of our approach to food: if we didn’t have them, the wonderful world of flavors would be closed to us.
Monella, because my journey con the kitchen was born with lightheartedness and with a lot of joy, passion and desire to have fun. And it’s an attitude that I always want to carry with me, even and especially now that what started out as a gioco has turned into an all-round job.
When did you decide to start a blog and why?
My first blog was born con 2016 after a complicated period for me. I felt the need to express myself and rekindle the spark of creativity that had faded a bit con that period. I started con a decidedly amateur way, relying a large platform that brings together very different blogs. Then, growing up and studying both cooking and food photography with perseverance and commitment, con 2019 I understood that the time had to stand my own two feet. I opened a blog that is 100% my own and since then I have taken care of it with great passion and love.
Where are you from, has your cuisine been influenced by this?
I am 100% Lombard but my cuisine has not undergone any type of regional influence, certainly because I have mai memories linked to a childhood cuisine. My immaginazione of cooking is much more linked to the concept “we are what we eat” and the desire to enhance and use quality products con order to create beautiful, good and healthy dishes.
You say you love color con the kitchen, tell us more
Color is Life, even at the table. My cooking is based a lot vegetable ingredients, I am truly con love with the beauty and colors of fruit and vegetables and I never them con my dishes. It goes without saying that, con the plant world, each color corresponds to different properties and benefits and therefore by bringing a rainbow of colors to the table we will make our dishes even more beautiful and tastier.
What results have you achieved today?
During these years I have created an attentive and participatory community that follows me social mass-media and which for me every day is a stimulus for discussion and growth. I work with communication agencies and producers developing recipe books, photographic recipes and recipes and have collaborated for several years with a well-known television station. The thing I love most, however, is always the direct contact with people: I have collected many cooking shows and created various healthy caterings and I must say that the greatest satisfactions for me have from here. And then… I have many new projects con the pipeline that I can’t wait to develop!
What are the recipes that have been most successful?
Definitely the purple cabbage cream soup, which went viral Instagram and brought me to many new contacts. I must say, however, that even the desserts, which for me must be simple and tasty and always starting from the concept of lightness and healthiness, are always a great success. After all, who doesn’t love starting the day with a cuddle?
What are you crazy about?
I go crazy for original and successful combinations! I don’t have an absolute favorite dish but I have a real passion for vegetables and finding dishes that do them justice always fills me with joy.
Then…. if I were to find myself con front of a pan of well-done aubergine parmigiana, well, I can’t guarantee that there will be a portion left over 🙂
