After the second installment of our Italian Cookbook Club and a post to introduce you all to her book and recipes, on Sunday we met with Olivia Cavalli for a live Q&A on Zoom.
When we started planning our Italian Cookbook Club, we thought a live talk could be the peak of our month-long appreciation of each book, and I was not wrong. Olivia and I—one in Uk and one in Tuscany—united by the same profession and by an equal love for Italian cuisine, talked for almost one hour about her cookbook, Stagioni, and about her approach to seasonality. We delved into her story, retracing the influence of her Italian family in her deep love for cooking.
I felt inspired, elated by our conversation, grateful to have had the chance to talk with Olivia for our Italian Cookbook Club live event.
More in detail, this is what we talked about:
Olivia’s story and background, born in London with an Italian heritage
When she discovered food was her main interest
What it meant for Olivia to join the Pasta Grannies project
An interesting perspective on seasonality: you can eat seasonally and understand seasonality even though you are not a farmer or a grower
The importance of seasonality for the Italian food culture
The British influence on her Italian recipes
Learn more about Olivia here:
Follow her on IG @olivia_cavalli
Her cookbook, Stagioni, Contemporary Italian Cooking to Celebrate the Seasons
If you love live events, don’t miss the Monthly Cook Alongs!
For our May Subscribers Only Cook Along we will meet SUNDAY, MAY 19th at 9.00 pm CET - 3.00 pm EST - 12.00 pm PST. We will be making cavatelli and orecchiette from scratch, and we will talk about the many uses of semolina flour: if you buy it specifically for this recipe, you’ll discover how many uses it has, from cakes to pasta to gnocchi. I’ll also suggest you the best sauces to dress this easy, delicious, fun pasta from the South of Italy.
Chatting and cooking together during our live Sunday events is the closest thing to joining me in one of our cooking classes in our studio in the Tuscan countryside: you will be able to ask all the questions you want, have a close look to how I shape the pasta into cavatelli and orecchiette, and you’ll be surrounded by other people having fun together, a supportive community of pasta lovers.
Paid subscribers will receive the Cook-Along Working Sheet and the link to join the Cook-Along a few days before the date, plus the recording of the live even the following Monday.
Upgrade your subscription and you will get access to a full back catalogue of exclusive recipes and to all the past recordings of our live events.
We are slowly building an archive or video lessons you will have access to whenever you decide to join us.
