Your Guardian Chef: Our Culinary Heritage & Resources

Maria Stella Zerbi - Source of High-Level Technique:
My mother is the primary instructor behind my technique. She refined our family's Roman heritage recipes with a formal, rigorous method acquired through four Corsi di Cucina Amatoriale Cordon Bleu classes in Rome during the '70s. I am the direct student and inheritor of this unique skill blend which is documented and preserved in the three original cooking books from her courses. She also taught me our family heritage of unusual, locally grown fruits and vegetables from her childhood during the war-varieties that have been largely lost to industrialization, such as custard apple, feijoa, chayote squash, and wild asparagus.

Nicola Zerbi - Source of High-Level Recipe Inspiration & Proven Success:
My Uncle Nicola provided essential inspiration for a wide variety of recipes and flavor combinations showcased on this blog. His culinary skill was publicly proven when he successfully ran his private club/restaurant, Fuori Porta, which was frequented by journalists, actors, and notable public figures in Reggio Calabria (even drawing visits from European royalty). Though now retired, he continues to be an invaluable source for recipes and flavor combinations.

Gilda Giunta - Veterinarian & Food Sourcing Consultant:
My sister is a practicing Veterinarian, consulted for her scientific expertise on animal product quality, sourcing, and food safety. She ensures our advice on meat and dairy preparation is both authentic and scientifically sound.

Roberto Lombi - Agronomist & Expert on Preservation and Sourcing:
My cousin is a consulting Agronomist who provides the vital connection between the Italian land and our cuisine. He is an expert in foraging and wild ingredients, including the identification and seasonal use of wild mushrooms and native herbs. His knowledge also covers traditional conservation (like tomato sauce and wine production) and old cooking methods used by local farmers, ensuring our recipes reflect authentic regional heritage.

Francesco Zerbi - Archivist of 19th-Century Cuisine:
My mother's cousin, Franco Zerbi, left behind a rich, documented source of culinary history. His book, Casi e Cose di Casa, tells the stories of the old family housekeeper, trained directly by the Monsù chef employed by my great-grandparents in the 19th century, providing a direct link to refined, aristocratic cooking techniques.

Ramiro Ramirez - Master of Gastronomic Dinner Parties
Ramiro Ramirez, my sister Rosa's late father-in-law, was an icon famous for hosting exquisite dinner parties in the style of The Leopard novel. His expertise was captured in three published books which are consulted for this blog, documenting his personal menus and recipes from other local high-society families.