Roman, Neapolitan, or Sicilian Cooking Class in Rome

Born in Naples, Daniela has a wealth of knowledge about Italian culinary and cultural traditions. She moved to Rome when she was six but continues to embody the Neapolitan spirit with her friendly and welcoming personality. She learned to cook as a young girl watching her mother and grandmother passionately work in the kitchen. Now as a mother herself, Daniela has passed on her love for cooking to her youngest son Francesco, a chef that worked at a 3 Michelin star restaurant outside of Lyon. Francesco has now joined the family venture with his fiancée Constance, sommelier, bringing their professionalism and a contemporary touch to the school. After working for Alitalia for 26 years and studying at the famous Cordon Bleu, Daniela opened a catering business and teaches cooking classes. Daniela currently lives in a classic Roman apartment with her husband Giovanni on the Aventine Hill, one of the seven hills of Rome. She is very passionate about discovering new cooking techniques for her dishes, cooking for other people, and making friends all over the world. In her home, Daniela prepares authentic Roman, Neapolitan, and Sicilian food. Roman cuisine is comprised of a few ingredients such as pancetta, guanciale and pecorino to make sauces such as carbonara and amatriciana. Neapolitan cuisine is composed of a variety of ingredients such as eggplant, zucchini and potatoes combined with the use of garlic, tomatoes and basil. Pizza, of course, is traditional Neapolitan. Sicilian dishes tend to be seafood with fresh vegetables, dried fruits and spices.