My name is Antonia Polese and I organize events for food farming businesses and cookery courses for small groups of Italians and foreigners. I like to look for natural local produce sourced directly from the producers and I follow the production and the manufacturing process from start to finish. I like to chat with the producers to help me choose the most genuine and the healthiest products.
My work also stems from years of study: I attended prestigious cookery schools but the real turning point in my career came about with the help of two great masters and friends: Giorgio Gioco and Fabio Tacchella. Giorgio made me appreciate traditional cooking by telling me the history of each dish, its connection to the local area and the seasons.
Fabio showed me the scientific side of cooking: choosing and getting to know the products and their processing, the use of new technology, cooking methods and techniques.
In the course of my long career I have achieved the following:
I am Maestra di Cucina AICI (Italian Cookery Teachers Association)
I started my career teaching at the University for Adult Education in Valpolicella
I have worked as a consultant for food farming businesses and manufacturers such as wine and cheese producers and oil mills, in addition to accompanying groups of Italians and foreigners.
From 2013 to 2019, I collaborated with an American University that offers classes, both theoretical and practical, in Verona to undergraduate students learning about the health benefits of the Mediterranean Diet, as part of their academic program.
I have written a few cookery books (see Publications)
My latest published book is “Home-cooking in our Mediterranean tradition”
I have interesting plans for the future as I can count on the collaboration of some of my former pupils who have become superb cooks: I’ll be very proud to work with them!
Forthcoming events will be published on this site.