Giovanni

I am food stylist and a food writer

I’ve learned since I was a little boy, the art of receiving people at home.

I remember the pleasure my parents had in inviting their friends, in preparing delicacies they knew how to be appreciated, ready the table so everyone would feel comfortable sitting around it, choosing the menu, the wines, in short, a set of details that made the guests leave the dinner with willing to return.

Born in Milan, I live in Lisbon since 1988 as a jewellery teacher, eventually left the hobby and the pleasure of the kitchen become a profession. I am food stylist and a food writer.

I take care of the culinary production of magazines and books and I love to receive friends. My kitchen is simple, with personal touch and, for me there is a fundamental rule, use products of great quality and national provenance.

 

2 reviews

  1. L'ottimo Giovanni non si smentisce mai

    Conosco Giovanni da tanti anni quando, appassionati di cucina, partecipavamo al forum de La Cucina Italiana, con grandissimo interesse per tutto quello che veniva pubblicato e pubblicavamo noi stessi.
    (io da semplice appassionata di conserve e pani, lui spaziando per la cucina raffinata che gli è sempre stata propria)
    Sono stata fortunatissima perché ho avuto il piacere di ospitarlo da me, a Venezia, e sfacciatamente lo misi ai fornelli, dopo un bel giro mattutino al mercato di Rialto. Dalla cucina uscirono delizie, come potete immaginare, per me e per gli altri ospiti.
    E’ autori di libri bellissimi e con ricette affascinanti e perfettamente redatte – cosa rara e non solo al giorno d’oggi.
    Non vedo l’ora di raggiungerlo a Lisbona e sedermi alla sua tavola per provare le tante novità che propone.

  2. An excellent dinner in a setting of great charm.

    I’ve known Giovanni for years and I’ve always appreciated his work as a food writer (I have all his books). Last week, we were in Lisbon and we finally enjoyed his cuisine and his pleasant company. His apartment, located in an area full of charm (Barrio Alto), reflects the personality of the host: eclectic but also traditional, refined, enriched with fine design objects. Giovanni offered us a Portuguese menu, very well thought and cooked. On a perfectly set table a huge tray (Vista Alegre) appeared, filled with freshly fried cod puffs. As an accompaniment, two chutneys, one of cherries and one of tomatoes. The puffs were very light , delicately flavored with a pinch of nutmeg and chopped parsley, while the chutneys were a symphony of exotic flavors. There were two small forms of cheese of local origin, both made with sheep’s milk. The main dish consisted of an “arroz de polvo”, a rice cooked in the octopus broth, enriched with tomato and pepper and accompanied by the boiled octopus, which was very tender. A typical Portuguese recipe. An excellent white wine from the Alentejo region enlivened the dinner. To end with sweetness, Giovanni offered us a dessert prepared with an antient recipe, a little revisited, coming from the Alcobaça convent: a pudding, prepared with sugar syrup and egg yolks, enriched with blueberries, served inside a pretty glass jar. A delicious Medronho, a local Mulberries (Arbutus berry) liqueur, worthily completed our culinary experience at Giovanni’s home. Highly recommended.

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