Antonella La Macchia

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Antonella La Macchia Cooking classes, Private Chef, Gastronomic Tours, Food Blogger

During the high season, my focus and energy are all about cooking with people or cooking for people almost every day—som...
10/07/2026

During the high season, my focus and energy are all about cooking with people or cooking for people almost every day—sometimes even twice a day.

That usually means having almost no time to cook for myself, especially when I get home late in the evening.

Leftover ravioli or tiramisù are delicious… but not every single day.

That’s why I spend part of my days off cooking batches of rice (black rice or basmati), legumes (chickpeas or borlotti beans), and roasting red bell peppers and my beloved eggplants.

I store everything in airtight containers in the fridge, so when lunchtime comes, a nourishing meal is simply a matter of assembling a bowl.

Easy peasy ☺️

Almost high season !
12/05/2026

Almost high season !

The pasta e fagioli I’m sharing today is more than just a recipe.It’s a dish that speaks of home, simplicity, and tradit...
02/04/2026

The pasta e fagioli I’m sharing today is more than just a recipe.
It’s a dish that speaks of home, simplicity, and traditions passed down through generations.
It’s the smell of food waiting for you after school.
It’s a warm bowl held in your hands.
It’s nourishment—but also comfort.
It’s the wisdom of those who came before us, who fed entire families with very little.
Maybe that’s why it deserves a place on our tables again:
not just for what it contains—but for what it represents.

Telling the truth: scrolling through social media and seeing horrific war videos followed by food recipes, home cleaning...
05/03/2026

Telling the truth: scrolling through social media and seeing horrific war videos followed by food recipes, home cleaning tips, or makeup tutorials makes me feel uncomfortable. Is it the same for you?

I’m not happy to contribute to this dystopian view of the world. But I cook, and I write about food. So I keep doing it, even when my heart feels heavy.

We’re at the end of citrus season, so today I suggest you to use the best orange you can find for this cake. You won’t regret it. It’s a Sicilian recipe and one of the most loved on the blog.

❤️

A few years ago, around this time of year, I hosted a cooking class in a villa just outside Florence.When I arrived, I w...
02/03/2026

A few years ago, around this time of year, I hosted a cooking class in a villa just outside Florence.
When I arrived, I was surprised to find twelve boys and girls, all very young.
They came from different parts of the world—many of them from Berlin—and, as I usually do, I laid out the tools and ingredients and gathered everyone around the large kitchen table to explain the menu we were about to cook.

The moment I began the lesson, a sea of cameras appeared: from professional equipment to simple iPhones.
They were all professional photographers.

Today I came across the folder of photos Tobias had kindly sent me. I had saved them on my computer and, as often happens, never found the right moment to share them.
I decided to do it today because I truly believe these images capture what really happens during a cooking class.

None of the photos were staged, and no ingredient was bought specifically to be photographed.
There was beautiful light and a wonderful atmosphere—lots of laughter and a creativity that flowed from photography to cooking, finding its fullest expression in a completely vegetarian meal that brought twelve friends together around the table.

I hope they hold the same wonderful memory that I do.

After so much rain, yesterday afternoon the sun finally flooded the small streets of Florence. We took advantage of this...
18/02/2026

After so much rain, yesterday afternoon the sun finally flooded the small streets of Florence. We took advantage of this stunning terrace and made fresh pasta outside.

We simply couldn’t miss this view! ✨

16/02/2026

All you need after a busy day when you finally get back home: a good meal that’s quick and easy to cook, with minimal cleanup. And a glass of wine, of course!

Ispirazione e incontri a La Kombucha di Mellys, nuova aziendaI gianduiotti di Giordano , fatti a mano dalle Giandujere...
09/02/2026

Ispirazione e incontri a

La Kombucha di Mellys, nuova azienda
I gianduiotti di Giordano , fatti a mano dalle Giandujere
il pane sempre più protagonista
la viticoltura eroica
Le polveri di Antiche essenze Mediterranee- liquirizia e cipolle di Tropea le mie preferite
L'aglio nero di Umami
Il mio amato olio Cutrera

With the help of a long - and endless - rainy week , and a time of year that naturally invites reflection , I decided to...
07/02/2026

With the help of a long - and endless - rainy week , and a time of year that naturally invites reflection , I decided to dust off a section of my website that I haven’t used much.
I wrote a post — yes, a long one — where I share my professional journey over the past few years: my training, what I chose to keep, and what I consciously let go of.
Most of all, what I want to represent.
And what I no longer want to be.
You’ll find it in the Stories section of the website.
Love, A.

https://www.antonella.cooking/my-journey-as-private-chef-and-cooking-teacher/

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