The people behind the food
Nadia
Mediterranean & Pasta — Mediterranean & Pasta
Nadia writes the pasta and Mediterranean recipes: carbonara without cream, baked ziti with pockets of ricotta, and vegetable-forward plates that make the most of good olive oil and seasonal produce. She learned to cook from her grandmother in a Sicilian kitchen where nothing was measured and nothing burned, then spent 15 years cooking through Italy's regional classics and teaching friends the same Sunday-table discipline. Her test-kitchen rule: if a recipe needs more than 10 ingredients or 45 minutes on a weeknight, it goes back to the cutting board.
Credentials
- Experience: 15+ years
- Training: Family-taught Sicilian cooking; regional Italian pasta technique
- Origin: Palermo, Sicily (family kitchen)