About

Aloha!

My name is Rosalinda, I was born in the 60’s in Perugia, Umbria, Italy.

I only had black and white pictures and TV screens available, no tablets, no computers or iPhones and yet…. I survived and thrived.

My childhood was highlighted by people and memories, fabulous memories. My “Google search” was my grandparents and great-grandmother, my uncles and mostly, my parents.

It sure takes a village to raise a child… and a great family. I was blessed to have it all: a fantastic support network. Now, fast forward 50 years, 10,000 kilometers away: my life is spent between two Worlds.

I understand the privilege and how my life has been remarkably enhanced by my upbringing and my experiences both. I have stories… lots of stories I will share with you if you like. After all, a girl might leave Italy, but Italy NEVER leaves the girl! 

CUISINE THERAPY

The title of “Cuisine Therapist” was given to me in the form of a name tag at a meeting. Phoebe was a jovial gourmand who truly loved food and treasured it as an art form. She was a kind soul who loved to watercolor during my cooking classes. She wanted to capture the beauty of the dish forever, with a drawing, while enjoying the process and the company at the same time. Everyone in class seemed to appreciate her unusual approach, and spontaneously, all the other students gave up a bit of their space at the table so that she could have all of her colored pencils and tools handy.

Phoebe passed prematurely a few years ago, but I kept the name tag as a reminder of my “mission” and my promise to her: to promote food that is delicious, a feast for the eyes, and nourishment for the body and soul.

I believe that when people get together in a kitchen, there is a special kind of energy that, once created, permeates the food itself, migrates on to the guests and companions around the table, and eventually goes home with them. Cooking can be meditational, Zen, healing. The cathartic repetition of movements, the forced discipline that takes our worries away, and channels our focus is therapeutic.

The food philosophy behind Molto Ono is quite simple: as a chef and educator, I have the duty to share the respect for each ingredient. Whenever we cook, we interrupt a life cycle, whether it is a carrot’s or a fish’s. Therefore, we owe it to each component of the dish to shine brightly one last time.

I am committed, to the best of my ability, to do so. Cooking is an act of love towards the farmers, the land, and Mother Nature. There is no rushing life in the Molto Ono kitchen. Just enjoying the moment, the company, and the process. Time and time again, people have mentioned to me a popular quote from Maya Angelou. Paraphrasing it: “People might forget what I said (during a class), but won’t forget how I made them feel,” and THAT is my ultimate goal. After all, the kitchen is where life happens and is shared the most. During my team building classes, camaraderie is developed where it wasn’t there before. Like the old adage says (adapted): “One can learn more about a person sharing an hour in the kitchen than one year of conversation“. At Molto Ono we embrace everyone in a positive non-judgmental environment. Everyone feels welcome no matter their beliefs, history or background. The uniqueness and beauty of food is just that: it removes all barriers, makes us all equals. To conclude with a James Beard quote: “Food is our common ground. A universal Experience”