Donata Gioia is a “Palermitana”, a lawyer with a flair for haranguing, who is not bad at all with herring either, she chooses them carefully and prepares his delicious Sicilian-style salad! We cannot define her as a woman with “the passion for cooking“, the reference to passion refers to a fire that lights up strong, but intermittently and perhaps with little awareness. The truth is that Donata is consciously devoted to the culinary art, her fire is always lit and there is certainly a pot on it, with some gravy inside. She began to prepare fresh pasta when she was still a child, sinking her hands into the dough is the thing she loves most, and has no intention of quitting (good for us). Insatiable to know and in search of the perfect recipe she attended the courses of the best cooking masters, of white art and pastry and to her innate talents she added a chef’s technique. In her cookbooks,
Donata collected the secrets of the Sicilian culinary tradition and decided to share them (again, good for us), and if it is true that, “we are what we eat”, between one of her ‘cannolicchi’ and a ‘sfincetta‘, let her tell why for the Palermitans who go to live in a new home, the menu of the first meal is always “pasta chi cavuli and fried pisci”, it will amaze you! The essence of a people must be sought at the table, or better yet in the kitchen, even better if in Donata’s.
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