We wanted it to feel like home: cozy, welcoming, unpretentious, warm.
I love your cozy cooking area and love the red stove. I myself, prefer, gas. It's easier to adjust the temperature for me. I'm looking forward to seeing your place in person next year! I get so many ideas from you for my own personal space! Thank you, Giulia!
Kind of baffling that you're promoting a gas stove when we all know that with climate change we need to switch to electric/induction stoves, and the fact that recent reports continue to highlight the health risks of gas stoves, especially to small children. I see that you use induction at home from the comments below, but it's just not really cool to be promoting a fossil fuel burning stove (let alone a new one) with the current climate crisis.
Love the backsplash as well! Beautiful.
I’m curious to know why you still prefer to cook with gas? I am about to install a new kitchen and am thinking about an induction hob and electric ovens (having cooked with gas for years). Also, with your cooking classes, how do the participants get individual hands on cooking experience if you only have the one cooker?
Love the look of your cosy cooking area! I too prefer a gas hob. Looking forward to following you. X ❤️
Hi Guilia I just wanted to tell you that while on holiday in Bangkok I spotted 2 copies of Cucina Povera in the huge store Asia Books. Your book is truly going around the world 🌍
It is such a welcoming place, and I know that because I've had the pleasure of having lunch with you and Tommaso :) At some point we will be redoing our little kitchen in Penne and I will be taking inspiration from yours!
This looks so lovely. What an absolute cute kitchen and studio you guys have. Love it:)
We lived in Tunis, Tunisia from 1998-2001. The house we lived in had two kitchens, one in the main house and one in a separate building. The kitchen in the separate building had a Bertazzoni range just like yours. It was huge. We were throwing a huge Thanksgiving party one year for Canadian and Americans and I wanted a ham. Being in a MUslim country the only place you could get one was a certain stall in the central market. Well, their idea of a ham consisted of a whole pigs shank, complete with a hairy hoof attached. My husband Rick had to cut the hoof and part of the leg in order for it to fit in the oven. It cooked for 3 days. Tasted like roast pork instead of ham but that's okay. We served 75 people pork and a turkey (which was done in the main kitchen) along with all the traditional sides. I loved the Italian Bertazzoni oven. I wish I had one here just don't have the space for it.