About Marcella

Attitude is key. Many chefs cook to show off. For them, cooking is pure competition, and what they’re chasing is recognition. Others—most, almost all—cook so that the people who eat

The book was recently released. I finished drafting and translating it into English at the end of September 2025. I had hoped to publish it for my trip to the

This is how I want to start 2026: with a charge of energy to make me feel that I have been doing well and, when I haven’t, I was acting

…. As cooking together is a large warm hug. Many years ago, sitting at a table in a restaurant in Firenze with my dear friend Sue Campbell, she was able

Oh yes, you might think. Who wouldn’t go to dinner with someone who knows how to cook? Ivano & Debra But this is not – or at least not only

This is the impression I get when I enter here. Ancient, yet familiar, welcoming, warm: a place where you feel good. We are in the Atelier Deltos, by Simonetta Rosatelli.

My name is Marcella. Writtenin this way, In English it would be pronounced the same way, “Marsella”. The vowel E transforms this word into other meanings: a cella, or cell,

A sincere and huge thank you to Daniela Biganzoli, who dedicated an article on her blog to “Cucina Quantica”, the book written together with Emy Narbone. https://dabpensiero.wordpress.com/ Culture as Medicine

…It’s me. My exclusive earring proves it: only the Queen of Cuttlefish can have it. Mine in particular was created by an artist, Stephanie Cincotta Jorgensen: this is her “Italian