is a very short biography and if you want more information
you can visit the contributor's website where you
will usually find contact details. If you wish us
to pass a message on email
has her own website which will tell you all about the
Cooking Holidays she organises in Italy - naturally
it is called Cook
Italy and is well worth a visit - click
asked Carmelita to let us know a litle bit more about
herself and her passion for cooking. This is what she
was born in Malta, the small island in the Mediterranean
- sun, sea and history - with a cuisine that shares
much with that of Southern Italy, Sicily and Naples
especially, and also has a tradition of great hospitality.
grew up with pastas and fresh tomato sauces, with olives,
garlic, capers and olive oils, fresh fish, fresh salads,
fresh fruit. My mother was a great cook whose culinary
skills were well known among friends and family. No
one could visit for a moment without being offered food.
inherited her passion for food and learnt a great deal
from watching her. I loved helping in the kitchen (nibbling
on "stolen" chunks of Parmesan!) and I smile
with pleasure when I remember in my mind the heady summer
aromas of ripe red tomatoes, marjoram and basil, mint
growing up in Malta and starting Cook
Italy I lived and worked in Paris, Lisbon, Cairo,
London, Barcelona and finally Bologna. Everywhere I
learnt the local dishes, learnt the local language,
devoured cookery books, observed and helped in local
kitchens, took the odd class, made friends, and cooked
with friends for holidays, I invariably end up in the
kitchen (where I love to be) cooking for all the family,
or preparing dinner parties for my friends' friends.
Since I so enjoy planning and preparing meals, and then
watching people savour food with pleasure, I finally
decided that my passion should become my full time occupation.
I wanted to indulge my enjoyment of cooking and offering
hospitality, to give myself more opportunity to do what
I like doing best: helping people enjoy themselves and
making sure they have the best time possible.
so, out of this background, out of my own discovery
of the riches of regional Italian cuisine Cook
Italy was born.
Italy specialises in intimate gastronomic experiences
for small groups. Genuine food as eaten in Italy. My
classes are relaxed, fun and light-hearted (though I
am totally serious and dedicated to good food!). I am
keen to share my knowledge of the richness and variety
of Italy's regional cusines, to pass on my enthusiasm
for the great products we have here.
the best makes it to my table, a very Italian principle!
At the same time I understand that even food lovers
have busy schedules so my recipes while full of flavour
and attractively presented, are technically simple and
not time consuming to prepare. The cook should not get
stressed or too tired to enjoy the conviviality round
the dining table!
am a keen Slow
Foodie and share their ideals of focussing on
the pleasure of real food: not sad lonely hamburgers
or silly pretentious haute cusine. I approve their emphasis
on flavour, on pleasure, on conviviality. I think their
work on preserving the rich diversity of products made
by the small "artigiano" producers at risk
of extinction because of EU legislation or excessive
production costs is sorely needed and should be copied
the world over. (To find out more about Slow
Food have a lok at the article previously published
- click here).