About the author

小説家であり、シェフであり、また料理のインストラクターでもあるマルチェッラはリボルノで卒業資格をとったあと、彼女の夫とともにトスカーナ諸島の美しい小さな島、ジリオ島のレストランをオープンしました。そのレストランは瞬く間に多くのグルメの雑誌や旅の本に取り上げられるようになりました。勉強熱心な彼女は、時期を同じくしてイタリア語でアルベルギエーロという、もてなしや料理を含めた専門的なホテル・サービス業でも卒業資格を取ります。2001年からはフィレンツェ市内にあるアピチュスという学校で教鞭をとりました。現在マルチェッラはフィレンツェに暮らしていますが彼女の心はその料理のスタイルと同じく、ジリオ島を離れることはありません。

I was risen surrounded by natural foods and instinctive cookers. My belief is that food is the beginning of any culture on earth, as it is the starter and the reason why each civilization developed in a certain way. I am a cook, before being a “chef”: someone who likes to elaborate the food in order to feed the body and the soul. Using organic, local, seasonal ingredients was the main reason why my restaurant Le Tamerici in Isola del Giglio – which I have run since 1985 through 1997 - obtained mentions on all the restaurant guides in Italy. After being a cook, I am also a chef, in the sense that I am able to plan, organize, be on time.
Finally I am a teacher, being this the profession I have been doing the last nine years: students say I am good to transmit both the passion and techniques I have gathered by experience and studies.
A “food career” pursued step by step, first watching the women of the family, running the restaurant and studying at the same time, then teaching and writing recipes, never stopping, but searching every day new discoveries and culinary adventures.
If you like to cook feeding your body and soul; if you like to talk about food and exchange experience; if you want to learn techniques with professionalism, respect of seasonality attention to nutritional value, this is the right place for you.