My name is Roberto, I’m Italian and have been living in London for almost 10 years now, and cooking is my greatest passion.
With the exception of a summer job in a restaurant kitchen back in Italy, I’m a self-taught cook and decided to start this blog to share some of my experience.
I have had different stages – and more will come – in my development as a cook: at the beginning, I was still in Italy, I learnt the basics of Italian cooking, then I refined my technique. To be fair, I have to say that the very first times I tried to cook something I had no idea, skill or knowledge whatsoever, and it makes me smile to look back at those naive attempts. Well, I have done some practice since then, and in different times I have been attracted to different styles and cuisines: I remember learning the basics of French cuisine, which is probably the one with the most advanced techniques and requires the greater skills, then I had my ‘molecular’ ( a definition that, nowadays, I strongly oppose) spell, then I started to learn about oriental cooking.
It is quite funny that, since I don’t have a sweet tooth, I sort of neglected the sweet world for quite a few years, till I realised, at some point, that I could make loads of savoury dishes but not a single dessert. I decided that I had to make up for it, so I started learning the basic techniques (different types of pastry, custards, etc) and then I built up on it.
Like in every learning process -and I am not talking about cooking in particular this principle applies to everything- I started from the basics: simple, traditional recipes, and then, after mastering those, I developed my own style of cooking.
This blog follows exactly the same learning principles: first I will explain basic processes (that can range from how to properly chop an onion to make a basic tomato sauce to a shortcrust pastry and so on) that then can be used as parts of more elaborated recipes.
You will notice that I provide some fairly detailed explanations of what I do and why; the reason for this is that I don’t want to give a list of instructions that don’t really explain how the process works: in cooking, like in many other things, the devil is in the detail, and details do make a difference.
I will also include some simpler recipes and tips for healthy everyday cooking, as we are what we eat and I firmly believe that food can and should be both healthy and tasty