Season 1 Episode 3 - Silvia Nacamulli
2 gen 2024 ·
23 min. 31 sec.
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Descrizione
Six Days a Week Sourdough, And One Day Challah - Silvia Nacamulli “Everything always happened around the table. I start my book with that sentence, but I really do think...
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Six Days a Week Sourdough, And One Day Challah - Silvia Nacamulli
“Everything always happened around the table. I start my book with that sentence, but I really
do think that really important things, relevant things often happen around food and the table.”
Episode 3 of “What’s Your FOODISH?” meets teacher, cook (not chef), caterer, and cookbook
author of “Jewish Flavors of Italy: A Family Cookbook”, Silvia Nacamulli. Born and raised in
Rome into the oldest Jewish community in the western world, Nacamulli notes that food, and
large quantities of it, were very important in her home. She spent 6 years in Israel during her
studies, and “the variety and really, the gastronomical mixture of spices and flavors that I
experienced in Israel was fabulous. And that I kind of inherited and brought it with me to London
and adapted it a little bit to my cooking.”
Today, Silvia tells FOODISH CEO Merav Oren about the secret of Italian cuisine- it is simple
and essential, with few ingredients and no rule breaking- and how she sees her book as a
legacy to that heritage, how Carciofi alla Romana (Roman-style Artichokes) are her favorite
dish, and how her family breaks the Yom Kippur fast with a bowl of light soup followed by an
enormous barbeque.
mostra meno
“Everything always happened around the table. I start my book with that sentence, but I really
do think that really important things, relevant things often happen around food and the table.”
Episode 3 of “What’s Your FOODISH?” meets teacher, cook (not chef), caterer, and cookbook
author of “Jewish Flavors of Italy: A Family Cookbook”, Silvia Nacamulli. Born and raised in
Rome into the oldest Jewish community in the western world, Nacamulli notes that food, and
large quantities of it, were very important in her home. She spent 6 years in Israel during her
studies, and “the variety and really, the gastronomical mixture of spices and flavors that I
experienced in Israel was fabulous. And that I kind of inherited and brought it with me to London
and adapted it a little bit to my cooking.”
Today, Silvia tells FOODISH CEO Merav Oren about the secret of Italian cuisine- it is simple
and essential, with few ingredients and no rule breaking- and how she sees her book as a
legacy to that heritage, how Carciofi alla Romana (Roman-style Artichokes) are her favorite
dish, and how her family breaks the Yom Kippur fast with a bowl of light soup followed by an
enormous barbeque.
Informazioni
| Autore | Foodish |
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