Chef Myriam Pascale

I have a degree in drama and theater study. It doesn' t have anything to do with food, but certainly does with a certain attitude towards life. I love travelling, and I never eat Italian while abroad. The best way to experience a country is through their food and drinks.

While studying and living in London I have worked in several restaurants and gastro-pubs, the last one being The Garrison in Borough and before that, I worked with a chef I really admire: Paolo Coluccio from Gusto Evoluto. I come from a very large family, where, on Sundays, 20 people at least were sharing the same table and contributed to the realization of the dinner. That' s where I got my passion for food: around the pots and pans and all the ingredients and herbs and spices wisely scattered around the kitchen table and on the stove in the big family kitchen, where we would spend two days for making the holy Sunday lunch: fresh pastas and ragu', parmigiana, broad-beans and chicory, focaccia and taralli, calzoni and amazing salads.

I came back to Italy where we have a farm-house dating from the 17th century. I wanted to get those smells and those tastes back, and the only way to do it, was to get back to this land and produce the food I want to cook with: olive oil, tomatoes, aubergines, herbs, wheat...with the meat and dairy from other organic farms around here. It is about 10 years I have realized that dream and I cook for people and teach them Cucina Tipica, I also collaborate with the local catering school, teaching cooking with wild herbs and world cuisine.