Most kitchens here in Italy are quite small, including mine in Florence. This makes it very difficult for me to create innovative dishes since I don’t have the kitchen space or the equipment for it. So when I was home during the summer I took full advantage of my American sized kitchen! I also started a food journal where I would jot down ideas of food I wanted to create with sketches and descriptions. My strength in cooking is obviously Italian cuisine since I have been studying it for three years. However, due to my upbringing I tend to have a Californian/New American twist on all my dishes.
These are all dishes I created on my own or took inspiration from other recipes, enjoy!
What I also love about being home, besides my huge kitchen, is that California has a plethora of available ingredients that don’t exist in Italy. One of my favorite grocery stores, Berkeley Bowl, has literally every ingredient you can imagine and more! Every time I go there I see new kinds of vegetables, fruits, meats, and seafood. Sometimes it can even get overwhelming with the amount of items that they carry in the store. However, having accessibility to diverse ingredients is every chefs dream! I feel fortunate that I am able to take my ideas and turn them into reality by creating edible pieces of art on a plate.