maria-lucrezia

I was born in Puglia, Italy and I come from a great southern family who taught me to enjoy and to practise the Italian cooking tradition, paying specific attention to home-made food.

 

I grew up following the precepts of the Mediterranean diet, eating mainly vegetables and fruit, cereals, legumes, seafood, a small amount of meat and dairy and of course olive oil. I love the simple, healthy, tasty cuisine of my homeland which, using seasonal ingredients, connects my body with the cyclic pace of nature.

 

Before relocating to Berlin, I lived in Bologna for 20 years, in the north of Italy, where I graduated with a degree in Visual Arts.

Alongside my passion for Art I have been always nurturing my interest in food, making it an essential part not only of my daily life but also of my artistic research. Therefore, whenever I talk about food, I like highlighting all its aspects: organoleptic, nutritional, symbolic, cultural.

Thanks to a careful mother, I learned not to be a passive consumer and I began experimenting in the kitchen with food as my first toy. I remember me being little and playing for hours with a piece of dough, naturally improving my skills by just repeating day-to-day domestic gestures.

My grandmother used to express the idea of generousity, saying "all mouths are as sisters, and you should always give food to those close to you".

I took her teaching quite literally, and I've been cooking for my family and friends with love and passion since I was a little girl. I have been making homemade pasta, sourdough bread, cookies, jams, etc., stealing all my mother's and grandmother's' secrets and now that I am a little older the time has come to share such a long and precious experience with all of you.

pastamadre founder

in collaboration with

akis

I was born and grew up in Ioannina, a beautiful city in the northwest of Greece. I studied biochemistry and after obtaining my doctorate I moved to Berlin to pursue a career working as a researcher in a scientific institute.
Alongside, I had always an affection for food and cooking that gradually intensified and became a true passion. Food not only gave me the possibility to communicate and share my passion with everyone, something I couldn’t achieve with my work in the institute, but also a means to explore my creativity and stay in contact with my country.

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