Mangiamo - Margie Raimondo

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Résumé :
Many Italian recipes originate from a traditional culture of home cooking, using seasonal ingredients put together with minimal fuss. The daily ritual of visiting the market or picking from your garden for the freshest produce to cook it simply makes food an integral part of living. Growing up in an Italian household in an urban Southern Los Angeles neighborhood, my family converted the yard into a garden to grow our food. I grew up poor but never knew it because we always had fresh food on the table. And the table was where we laughed, talked, and planned the next meal. Over the years, I lived and traveled throughout several regions in Italy, where I learned to farm, harvest and cook traditional Italian meals. Each experience taught me the important link between food and cultural heritage. Now, I never cook alone in the kitchen. Every recipe links back to a memory of a loved one. I wrote this cookbook to share my love of family and food with you. All the recipes in Mangiamo celebrate fresh ingredients. I harness the flavors of global ingredients and infuse them with my Italian roots to create delicious meals that are always anchored in freshness, seasonality and simplicity. Travel with me as we explore the world of food through recipes and stories. Experiment, be curious, be bold and whatever you do, have fun!

Biographie:
Chef Margie Raimondo's roots in her culinary career were planted at a young age. Both parents' families immigrated from Italy to an urban community in south Los Angeles, where most of the sources of their food were the rabbits and chickens they raised and the vegetables they grew in the yard of their urban house. As an adult, she always planted a seasonal garden with herbs and vegetables for her kitchen. In 2014 after a 20-year marketing career in Silicon Valley, she moved to Italy to broaden her culinary skills by living on farms and learning more about farming, food preservation and production. When she returned home to Little Rock, she planted her first seeds at Urbana Farmstead, a one-acre urban farm that grows seasonal vegetables, fruits, and herbs to sell in her market and to make fresh, prepared meals and preserves. Her menu is inspired by the ever-changing seasons which gives her healthy and nutrient-dense whole food to transform into delicious food. Urbana Farmstead Market is more than a market for farm produce. It offers specialty foods from Italy and other artisan producers, extra virgin olive oils, and freshly baked bread. Visiting Urbana Farmstead is reminiscent of Chef Margie's childhood days, filled with artisanal ingredients, seasonal farmer's market produce and authentic Italian hospitality. When she is not in the kitchen or the garden, she writes about the intersection of food, agriculture and farming. Her genre is heritage food and farm storytelling through film and cookbooks.