I am a musician, as well as a lover of photography, food, and recycling. Since becoming a mother, I hardly have time to go grocery shopping, and I often find myself dealing with a refrigerator full of good ingredients, but thrown in there haphazardly. This is what gave me the idea of reusing in an alternative and original way not only everything that I have already cooked, but also those things that we normally judge to be “trash” and throw in the garbage bin without a second thought (peels, stems, seeds…). The attention to ingredients and to their origins is a constant in all of my recipes: “high-season, organic, and local” have become my mantra. Since 2014, I have hosted “Corsi di Cucina Naturale [Courses on Natural Cooking],” in which I tell both Italians and those abroad about the magnificence of our earth. Cucina Riciclona investigates the world of women and emotions through the interweaving of stories and recipes from the heart.
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