A Life Immersed in Italian Food & Culture
Ciao! I’m Laura Giunta Tobin, and Italian food isn’t just something I cook—it’s the very foundation of my life.
I am Italian, born and raised in Italy, where I lived for 30 years full-time, and even now, I regularly return to see friends and family.
I still have my family home in Rome, where I stop at least four times a year on my way to Reggio Calabria to visit my mother.
Whether I’m in Rome, Reggio, or traveling across the country, my connection to Italy’s rich culinary traditions has never faded.
While many talk about Italian food, I’ve lived it firsthand—from sourcing the freshest fish at the market to growing up with the family tradition of producing our own olive oil, wine and tomato sauce while sourcing the finest local ingredients directly from producers.
I don’t just share recipes; I share real culinary traditions that have been passed down through generations.
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Born into Italy’s Rich Culinary Traditions
I was raised with the true Italian cooking philosophy: fresh, local ingredients determine what’s on the table. I never plan meals in advance—the market tells me what’s fresh, and I create from there.
In my early childhood, I learned to shop like a true Italian:
🍅 Vegetables only from local farmers at the market
🐟 Fish straight from the fishermen's daily catch
🥩 Meat from trusted butchers specializing in regional cuts
🍄 Foraging wild herbs and mushrooms
👤 Authentic local specialties sourced directly from producers, (mozzarella in Battipaglia, balsamic vinegar in Modena, pesto from Genova Pra', potatoes from Sila, ‘nduja from Spilinga, or onions from Tropea)
Food was always at the center of our family gatherings, but it wasn’t just about cooking—it was about preserving traditions.
Aristocratic Neapolitan cuisine's refined cooking techniques were introduced into our family in the 19th century by a Monsù chef from Naples named Battista, who passed down a legacy of exceptional flavors and craftsmanship.
To further refine her skills and deepen our family’s passion for cooking, my mother took four Cordon Bleu Courses in Rome during the '70s: Corsi di Cucina Amatoriale Cordon Bleu.
As a child, I learned from her, absorbing the techniques and philosophy of Italian cuisine from an early age.
My favorite recipes I practice with my mother are the different variety of homemade gnocchi like fluffy gnocchi, gnocchi alla Parigina, purple gnocchi and chestnut gnocchi, homemade pasta.
For generations, we have been accustomed to eating genuine, high-quality food, producing our own olive oil, wine and preserves as part of our family tradition.
I grew up appreciating the importance of sourcing ingredients directly from local producers, like mozzarella from Battipaglia and ricotta from a farm in Sila.
A passion for food runs deep in our family—not just in the kitchen, but in the way we talk about it.
With a veterinarian sister and an agronomist cousin, our conversations often turn into in-depth discussions about food, sustainability, and the best ways to honor Italy’s rich agricultural and culinary heritage.
Experiencing Italy’s Regional Cuisines Firsthand
My culinary education wasn’t from books or classes—it came from more than half a century (now you know my age) of living and cooking in every part of Italy.
Every region has its own traditions, ingredients, and flavors, and I’ve experienced them all:
🦑 Sicily (summers spent sailing in the Aeolian Islands) – I learned to cook with minimal ingredients, catching fresh totani (squid) and sardines with my father at night, foraging for capers along the rocky walls, and enjoying the true best gelato in Italy (not in Rome!).
🍝 Rome (where I grew up & still have my family home) – I embraced Roman cuisine, from Agretti and Puntarelle to the famous Porchetta Romana, the beloved street food found in markets and food stalls across the city.
🍷 Tuscany (weekends at my aunt’s farm in Grosseto) – I learned how to choose the best cheeses, make fresh sausages, and experience the pig slaughtering process—a vital part of traditional Tuscan food culture.
🦌 Capalbio & Umbria – I explored Umbrian cuisine at the Spoleto truffle festival and enjoyed the annual Umbria Jazz Festival, where food and music come together in the heart of Italy.
🥖 Bologna & Marche – Home to Romaglola cuisine, which greatly influenced our family meals, passed down from my grandfather and his brothers who studied in Bologna in the 19th century and from my aunt Benella.
🧈 Milan (where I lived for a year) – Living in Northern Italy taught me how different Milanese and Northern cuisine is from the South. The dishes are richer, heartier, and often butter-based, and I quickly noticed how fruits and vegetables in the North don’t have the same depth of flavor as those from the South.
🎿 The Alps, Bardonecchia & Cortina (skiing trips growing up) – Winters in the Italian Alps introduced me to Northern Italy’s mountain cuisine, filled with hearty polenta, melted cheeses, speck, and warming stews, perfect after long days on the slopes.
Even how I buy food is shaped by this knowledge.
Every time I drive from France all the way down to the South of Italy, I still stop in key places along the way to source the best local products.
Cultural and Historical Connections
To find out more about Italian cuisine and it culture you can check out the category: Italian Food Tradition: culture and history.
Growing up in Rome, and studying Civil engineering right next to the Colosseum, I know every corner of the town center and how it developed throughout history.
I share my knowledge in the articles: The Amazing Trajan's Ancient Roman Markets and A Historic Walk Through Rome Food Market.
Understanding Italy’s Food Beyond the Myths
Because I’ve also lived in the USA, UK, Norway, and France, I know how Italian food is misunderstood abroad. Many assume that:
❌ Sunday sauce is Italian (it’s not!)
✅ Fettuccine Alfredo is Italian (it is!) – In fact, the restaurant that invented it, in Piazza Augusto Imperatore, is right next to the bus stop I take to go to the center of Rome from my home.
❌ Italian cuisine is the same everywhere (each region has its own unique traditions and ingredients, and for example, Balsamic vinegar from the North is never paired with Mozzarella, which is from the South!)
This perspective helps me teach readers what real, authentic Italian cuisine is, and how to replicate it outside of Italy without losing its essence.
Recipes that bring back my southern origins are fried pizza dough, honey balls Struffoli, Crispelle, cannoli and Pastiera Napoletana.
A Life Dedicated to Sharing Italian Cuisine
Now, I live in France, near the Italian border, but I return to Italy multiple times per year—not as a tourist, but as someone who knows every inch of the country’s food landscape.
I’ve taught my Irish husband and my sons to appreciate Italian cooking, instilling in them the same simple philosophy of cooking that has been the backbone of my life.
Why Trust My Recipes?
Many food blogs share Italian recipes, but here’s why Your Guardian Chef stands out:
✔ I’ve lived and cooked in Italy for 30+ years full-time and still visit regularly.
✔ I’ve experienced and mastered regional variations of Italian cuisine.
✔ I source ingredients like a true Italian cook—fresh, local, and seasonal.
✔ I’ve learned directly from generations of family cooks, artisans, and local producers.
This is more than a blog. It’s a living record of true Italian culinary traditions—so you can cook the way Italians really do.
Join Me in the Kitchen!
🍽 Want to see how I cook in real-time? Follow me on YouTube, Pinterest, Facebook, Instagram, where I share behind-the-scenes videos of my market trips, cooking sessions, and Italian food adventures.
📩 Have a cooking question? I love helping fellow food lovers—feel free to reach out!
You can also find me on: or subscriber to my newsletter.
Benvenuti a Your Guardian Chef—where Italian food is more than a recipe, it’s a way of life.
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