Giacomo
"My kitchen journey began at just six years old, rolling out fresh pasta with my Neapolitan grandmother"
Born into a family with deep Neapolitan roots, Giacomo’s passion for food sparked in early childhood. He went on to formalize his love for gastronomy at the culinary institute in Florence before setting off to explore the diverse culinary landscapes of Europe, honing his craft first in Valencia and later in Paris.
Throughout his career, Giacomo has evolved into a versatile chef who marries the rustic, soulful traditions of Southern Italy with the sophisticated techniques of European gastronomy. He views the kitchen as a space for constant innovation, where his background in traditional Italian cookery meets a modern, international flair.
When he isn't in the kitchen, Giacomo channels his vibrant creative energy into a wide world of personal passions—from contemporary art and tattoo culture to cinema and tending to his garden.
Recipes by Giacomo
Cherry Tomato, Cherry & Crescenza Salad with Tropea Onion | Mama Florence Cooking School
Course: Appetizer / Salad - Cuisine: Italian; Serves: 4. Prep: approx. 15 min. Soak: 1 hr. Total: approx. 1 hr 15 min.
Mascarpone Spinach Cream with Toasted Pine Nuts | Mama Florence Cooking School
Course: Sauce / Side Dish - Cuisine: Italian; Serves: 4. Prep: approx. 15 min. Cook: approx. 10–15 min. Total: approx. 25–30 min.
Ligurian Corzetti Pasta with Marjoram & Pine Nut Sauce | Mama Florence Cooking School
Course: First Course / Pasta - Cuisine: Ligurian, Italian; Serves: 8. Prep: approx. 40–45 min. Rest: 30 min. Cook: 4–5 min. Total: approx. 1 hr 15 min–1 hr 20 m...
Italian Mashed Potatoes Recipe: Purè di Patate | Mama Florence Cooking School
Course: Side Dish / Light Meal - Cuisine: Tuscan, Italian; Serves: 4. Prep: approx. 15 min, Cook: approx. 40min. Total: approx. 55 mins
Zucchini Sauce with Mint, Lemon & Pine Nuts | Mama Florence Cooking School
Course: Sauce / Pasta Sauce - Cuisine: Italian; Serves: confirm. Prep: approx. 10 min. Cook: 15 min. Cool: until room temperature. Total: approx. 25 min plus co...
Fresh Maltagliati Pasta with Tuscan Kale Pesto | Mama Florence Cooking School
Course: First Course - Cuisine: Tuscan, Italian; Serves: confirm. Prep: approx. 30 min. Rest: 30 min. Cook: approx. 20 min. Total: approx. 1 hr 20 min.
Tuscan Mushroom Sauce with Vin Santo | Mama Florence Cooking School
Course: Sauce / Pasta Sauce - Cuisine: Tuscan, Italian; Serves: 4. Prep: approx. 10 min. Cook: approx. 15–20 min. Total: approx. 25–30 min.
Fresh Tomato Sauce Recipe: Simple Italian Sugo al Pomodoro | Mama Florence Cooking School
Course: Sauce / Pasta Sauce - Cuisine: Italian; Serves: 4. Prep: approx. 10–15 min. Cook: 20–30 min. Total: approx. 30–45 min.
Chocolate Orange Cookies: Italian Chocolate Chip Cookies | Mama Florence Cooking School
Course: Dessert / Cookies - Cuisine: Italian; Prep: approx. 10–15 min. Bake: 10–12 min. Total: approx. 20–30 min.
Panna Cotta with Red Berry Sauce | Mama Florence Cooking School
Course: Dessert - Cuisine: Italian; Serves: 6. Prep: approx. 15 min. Cook: approx. 15–20 min. Chill/Set: at least 1 hr. Total: approx. 1 hr 30–35 min.
Fagioli all’Uccelletto Recipe: Tuscan Beans with Tomato and Sage | Mama Florence Cooking School
Course: Side Dish / Light Meal - Cuisine: Tuscan, Italian; Serves: 4. Prep: approx. 5 min, Cook: approx. 20–25 min. Total: approx. 25–30 min.
Gluten-Free Ravioli Recipe with Ricotta and Spinach and Butter & Sage Sauce | Mama Florence Cooking School
Course: Pasta / Main Course - Cuisine: Italian; Serves: 4. Prep: approx. 40 min, Cook: approx. 10 min. Total: approx. 50 min.
Potato Gnocchi Recipe: Traditional Homemade Gnocchi | Mama Florence Cooking School
Course: Pasta / Main Course - Cuisine: Italian; Serves: approx. 4–6. Prep: approx. 35–40 min, Cook Potatoes: 20–30 min, Cook Gnocchi: 2–3 min. Total: approx. 1...
Panna Cotta with Vin Santo Reduction | Mama Florence Cooking School
Course: Dessert - Cuisine: Tuscan, Italian; Serves: 6. Prep: approx. 15 min, Cook: approx. 25 min, Chill: at least 1 hr. Total: approx. 1 hr 40 min.
Pici Pasta Sauces: Cacio e Pepe and Garlic Tomato | Mama Florence Cooking School
Course: Pasta Sauce - Cuisine: Italian; Serves: 4. Cacio e Pepe: approx. 10 min. Garlic & Tomato Sauce: approx. 10 min prep + at least 1 hr cook.
Fresh Basil Pesto Recipe: Homemade Italian Pesto | Mama Florence Cooking School
Course: Sauce / Condiment - Cuisine: Italian; Serves: 4. Prep: approx. 10–15 min, Rest: 15–20 min. Total: approx. 25–35 min.
Tortelli di Patate Recipe: Tuscan Potato-Filled Pasta | Mama Florence Cooking School
Course: Pasta / Main Course - Cuisine: Tuscan, Italian; Serves: 4. Prep: approx. 35–40 min, Rest: 30 min, Cook: 2–3 min. Total: approx. 1 hr 10 min.
Coccoli Recipe: Florentine Fried Dough with Prosciutto and Stracchino | Mama Florence Cooking School
Course: Appetizer / Aperitivo - Cuisine: Florentine, Tuscan, Italian; Serves: 6. Prep: approx. 15 min, Rest: 1 hr, Fry: approx. 15–20 min. Total: approx. 1 hr 3...
Italian Lemon Sorbet Recipe: Sorbetto al Limone with Italian Meringue | Mama Florence Cooking School
Course: Dessert - Cuisine: Italian; Serves: 6. Prep: approx. 20 min, Cook: approx. 10–15 min, Infuse: 15 min, Chill: approx. 20 min, Rest: 2–3 hrs, Churn: appro...
Tuscan Meat Ragù Recipe: Traditional Italian Ragù | Mama Florence Cooking School
Course: Sauce / Pasta Sauce - Cuisine: Tuscan, Italian; Serves: 4. Prep: approx. 15 min. Cook: approx. 50 min. Total: approx. 1 hr 5 min.
Pizza with Asparagus, Cherry Tomatoes and Burrata Cheese
A spring pizza to bring joy to your tastebuds!
Ricotta Gnocchi with Guanciale and Tuscan Kale
Refreshingly light but enriched with ricotta!
Spinach Tortino
Quick and Easy, this classic spinach flan is easy to make and lovely to eat!
Fried Artichokes in Pecorino Batter
Easy and delicious Fried Artichokes in Pecorino Batter!
