I am Elisabetta, a half italian and half iranian girl living in the beautiful countryside just outside of Rome. My city is called Velletri and even if there isn't much to do there sure is much to eat: from local bread, olive oil, wine, fresh eggs, incredibly tasty vegetables and fruit. This is where I grew up and learnt to appreciate good food.

I love food so much I gave up my job as a copywriter to follow my passion. I never studied photography because I always believed I could do it on my own and to be honest I never liked the technical part of photography.
I now work as a food stylist for Latteria Studio in Rome and started this blog because I needed a space to talk about that simple food that made me who I am today, those recipes my grandmother made over and over again and teaching me the importance of the two words 'a occhio'  meaning by eye. Like when I used to ask her 'quanto olio ci vuole?' meaning how much oil do I add? or how much pasta for 4 people? or how much water do you add to the artichokes when making 'carciofi alla giudia'. I can still see her, lifting up her shoulder and saying a occhio. Those two words drove me mad, I couldn't believe she didn't know the quantities she used while cooking.
Only today I've come to realize she did know and was just trying to teach me that a occhio is the best measuring method you can achieve.

In my family, food is one of the most important topics. I mean, we often eat and talk about food at the same time. At dinner we may talk about what we're going to have for lunch the next day, especially if someone is craving something in particular. This happens mostly during the weekends because that's when one fantasizes about fettuccine ai funghi porcini (fettuccine pasta with porcini mushrooms), parmigiana di melanzane (aubergine parmigiana), tagliatelle al ragù (tagliatelle pasta with the typical minced meat sauce) or a homemade tiramisù.

Where did I learn to cook?
At home, looking at my nonna Assunta and my mother Sussan.
To be honest I wouldn't cook at all when I was little, and that's because there was no need for me to do it. I could ask all the questions I wanted but the cooking was for the grown ups.
I have memories of my uncle coming back from the bird hunting with a bag full of tordi (thrush birds) and my grandmother would quickly start cooking them in her torn apron and dreamy eyes.

My mum learned to cook from my grandmother and I was lucky to learn from both.

Favorite cuisine?
Italian above all and at a very distant second is Iranian cuisine.

Favorite dish?
It depends on the season really, so for example in summer I just love a big plate of parmigiana di melanzane, in autumn I think I'd go for the so very classic and lovely fettuccine al ragù, in winter it would definitely be palle fritte ripiene of mozzarella and ham or what neapolitans call fascingraf, in spring maybe a nice cold slice of pastiera napoletana.

Favorite food memory?
The credenza (larder) in my grandmother's kitchen, filled with jars of marmellata di mele cotogne (quince jam).

To contact regarding creative collaborations, blog advertisement, sponsorships or just to say hello, please email elisabetta.busini@gmail.com

Illustrations by Mistobosco

1 commenti:

shohan tis ha detto...

This is part of a daily routine I teach others in my coaching programs and mastermind sessions. When we authentically appreciate and lift others up, we raise our state, their state and energetically everything around us.

for get best meditation tutorial of youtube channel Resist Average Academy meditation for Beginners

Posta un commento


© Lightly Browned All rights reserved . Design by Blog Milk Powered by Blogger