What I learned from FBC14 was how warm and friendly the food blogger community is. I made several amazing friends who I have kept in touch with and who I am looking forward to seeing again this year.
Is blogging your full time job? What do you get up to when you’re not working on your blog?
I make my living by editing and writing and so blogging is a natural extension of my day job, only I get to choose the subject matter. When I’m not blogging I love exploring the area where I live (Tuscany) all of which eventually feeds back into the blog.
What’s your ultimate blogging dream – where do you plan to take it in the future?
My dream for my blog is for as many people as possible to read it and enjoy it. I’m currently working on a related book and am developing an ‘in house chef’ business for people staying in villas in and around my village in Tuscany.
What’s your signature dish?
I am noted for pastries and desserts and my crostata di mele (Italian apple tart) is one I make often.
Have you stayed in touch with any bloggers and industry folk you met at previous FBC’s? How was this helped in your own blogging throughout the year?
I have stayed in touch with many of the bloggers I met at #FBC14 and met many more through these contacts. This has helped me to become part of a community and an informal support group of bloggers who comment on, help with, and share each other’s work.
If I had to eat one country’s traditional dish for a year, it would be pasta – of course, being Italian. It’s a bit of a cheat really as there are so many different kinds of pasta you could eat a different meal everyday for at least a month, if not longer.
Who is our favourite celebrity chef?
My favourite celebrity chef is actually a French one called Christophe Michalak. He’s on the television a lot in France and is known for constantly rethinking patisserie. I was lucky enough to attend a master class with him and he really helped fuel my passion for pastries and desserts.
Do you have a favourite kitchen tool or appliance?
My favourite kitchen tools would have to be my set of French pastry circles which they use instead of tart tins. There’s no base, so the pastry sits directly on the baking tray completely eliminating soggy bottoms.
How is your lifestyle shaped by food? How is your lifestyle shaped by blogging?
As an Italian, food is, and always has been central to my life and so in a way the blogging is shaped by my lifestyle and not the other way round. Living in a small village in Tuscany, cooking is all about natural seasonal ingredients and that hopefully comes through on my blog.
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