25-01-2014
Serena D'Alesio, chef and pastry chef born in 1982. She works at relais Marchese del Grillo in Fabriano (Ancona). Beside her, her mother Emanuela, reining the restaurant since 1990
I grew up in between the feet of my mother who spent every single day in the kitchen. I used to do my homework on the pass, controlled by her vigil eyes, surrounded by the aroma of chicken stock and sauces, and the not-so-soft sounds of the chopper she would use to section pork and lamb herself. Next to her, there’s always been a woman and the most tenacious boy available. As for me, in order to be next to this special mum, I began drying the cutlery at the age of 4 or 5, kneading fresh egg pasta with my stocky hands, tasting everything that would fill the restaurant with aromas. I then started to receive toys such as Easy-Bake Oven, a toy ice-cream machine, so that’s how I baked my first cakes with a light bulb (speak of low temperature cooking!).
Destructured crostata by Serena D'Alesio (photo by Daniele Cristiano)
Women who, for a moment, leave pots and pans to tell us their experience and point of view
by
chef of restaurant Marchese del Grillo in Fabriano, Marche region
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Raw diet is the new frontier
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Order and cleanliness, Claudia guards
The alliance of women in the food sector