ROSA MATTO WRITES

Food. Life. Travel.


I like to describe myself as a teacher first, chef second. My career as cookery teacher, caterer and writer spans three long, eventful decades. One day, I will write a tell all memoir!  I will name names. My great love is to invite people to my rather chaotic kitchen table and plie them with simple food, litres of wine and regale them with tales – some true, some ‘embellished.’ But now, I’ve reached the point in my life when my family and friends have heard my stories, jokes and travel tips so many times that their eyes glaze over as soon as I open my mouth. My other obsession is to travel with groups of like minded people, so my stories and recipes originate from many destinations, from home and abroad.

February 7, 2018

THE PASTA MACHINE

I have a number of machines, relics from when I had my cookery school, all of them very old – mostly they are Atlas and Imperia brands. If you are going to buy one, either of these products is good and should last your lifetime. Some of the newer model...

February 5, 2018

PART TWO: MAKING PASTA FROM SCRATCH – AN ANCIENT SCIENCE

Photo Credit: Italo Vardaro. "A Year's Supply" by Matto, Previn and Vardaro.

We are so much in awe of the catch phrase ‘fresh is best’ that we brandish it about like a blunt instrument.  In the debate between fresh...

February 4, 2018

 My mother's hands are wrinkled now.

"Guarda", she says, "Mani di scimmia", and laughs.

These hands have soothed a thousand sheets on tousled, troubled beds, 

Touched a hundred foreheads - my world's most accurate thermometer,

Cupped a dozen little faces, reading the pain...

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March 30, 2020

December 17, 2019

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