My name is Laura Giordano and my biggest passion since childhood is cooking. I cook because I love it, because it makes me feel relaxed, for fun, and I cook as a vehicle for my strong sense of creativity. When everything is ready for the meal and all the guests are seated around the table, I always get the same feeling. It doesn't matter if it is the first or the millionth time I cook a dish: what I wait for every single time is an indication in my guests that reveal if they like my creation and if so, how much. This is the best acknowledgement for a cook and a chef, to read the faces of the guests while they are eating and realize that they indeed love the food.
I've traveled often, both in Italy and around the world. I have tasted and tried many cooking styles, from British to American, French to Brazilian, and from Milanese to Sardinian. I consider myself a Foodie and a cook. I need and want to know as much as I can about my culinary passion. I put old standards on trial, reinvent, modify or create new recipes outright. I live to cook and I have been known to spend hours just considering a particular ingredient or searching for just the right components for my kitchen.
In my blog you will find all about the Italian cuisine I know and love and about many things and circumstances in my life related to food, even if not Italian, of course. In Italian families food has a very special meaning: the lunch and the dinner are moments to stay all together and talk about everything. I come from Cassino, a small town between Rome and Naples. I have lived in Bologna, Perugia, Milano and I spend many days every year in Sardinia.
Recently I moved to Apulia for love and I discovered a land of overwhelming traditions, flavors and places offering unique items I have never seen outside of Apulia. The freshness of the ingredients, the simplicity of recipes, the kindness of the people are all simply amazing. It is difficult to describe the pleasure I derive when encountering farmers, fishermen, or from a Granny who imprinted by hand the orecchiette pasta, or by the craftsman who patiently shapes the caciocavallo cheese. All of those are priceless experiences waiting for those who want to step back in time in a land where the food is culture, tradition, and emotion.
Join me in my culinary adventures in Apulia where I will marry the best recipes of the region with my own style of cooking shaped from years of travel, eating, and experimentation.