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| Cinzia Martellini Cortella |
Half
from Veneto region and half from Tuscany, with a splash of Austrian
blood and a heart deeply rolling southward.
Milanese
by adoption, lake resident by haphazard, I love big numbers.
Proud
of my big family: a husband, six sons, a granddaughter, a dog, three
cats and a pair of incoming parakeets.
The
kitchen was my lifesaver, the expression of the part of me that
wanted to be free.
So
naturally I wanted to know more, taking part in a culinary forum,
began reading food blogs and then started writing my own, attending
cooking classes, following gastronomic exhibitions, mastering the
knowledge of raw materials.
When
I met the Simili sisters, I seen my approach to cooking and baking in
a new light, I discovered and fell in love with the magical world of
leavening. Then I met Paola Calciolari (pickles and preserves
producer in Mantua), she followed me and convinced me to take a
training course with AICI (the Teachers Association of Italian
cuisine), where I graduated AICI teacher in April 2015. From 2014 to
2017 I was a member of the Italian Food Blogger Association (AIFB).
Since 2014 I have been a
member of the MTChallenge Community with whom I collaborated in
writing their last three books (Dietro la lasagna - Crêpe is the NewBlack - Facciamo gli gnocchi) and currently I'm part of the editorial
staff of the Italian Food Calendar and MTChallenge.
I've
never been the one thats been satisfied enough and I am far too
curious to sit tight at one table.
So
the Casa Cortella project was born: making our home, my kitchen, a
starting point for new curiosities, for kids or adults to expand
their knowledge and cooking skills. For tourists who wish to
experience a more authentic Italian experience, learning to cook
together, as it used to be in the past. Because food is nourishment
for not only our bodies but our souls. Smiles always included.
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| Martino Tito Cortella |
Son number 5, still a student. Enthusiastic and passionate
freediving fisherman.
Gourmet
from a small age, more at ease with ladles and pans than with books
and notebooks.
My
gallant knight in the evening classes and afternoons with children.
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