Let me introduce you to Michela the new chef at Fattoria del Colle
Michela Amori is a 36 year old brunette, with a lovely face and lissom movements. In the kitchen she is fierce, she is competent, refined, and has great imagination.
What she loves most is fresh pasta. When she was a child she used to go and sat with her grandmother, who was cook for a very important Roman journalist. Every Monday morning they would roll out the pasta together, and even today when she makes fresh pasta following her grandmother’s teachings, Michela thinks of her. In fact when she is alone, Michela likes to eat pasta with a revisited Carbonara dressing which she invented herself, starting with the cinta senese “gotino” (meat from the cheek) and the onions from Certaldo.
If this is her professional sweetest memory, then her worst one is the dinner for the “prova generale” for the Contrada del Drago with 650 people seated and 3 people in the kitchen to help her. A nightmare.
Obviously her cultural roots are in Tuscany, or more precisely in Sinalunga 12 km from Fattoria del Colle, but also the many years spent in Rome, where
she was born, in Piedmont where she spent some time, have all left some traces in her cuisine. Michela adores preparing Bollito Misto and fry ups in the Piedmont style. Nothing though remains from the experience in Dijon in France, where she opened an Italian restaurant. She had too much work to do, and had no time to study the local cuisines’ secrets.
For her, as she was destined for a desk job, to have become a chef, is a dream come true. A success which has rewarded her also the sentimental side as Michela has found love in the kitchen. Her boyfriend is also a chef and maybe in the future there will be “two hearts in a kitchen” !
Michela has prepared herself for her new job over the hobs, through her grandmother’s teachings but also she has taken part in many serious professional courses at the Scuola alberghiera Artusi in Chianciano and in Siena with the World Champion patisseur Rossano Vinciarelli. Her work experience has been in Piedmont, Tuscany and Sardinia.
And her she is now at Fattoria del Colle in the Osteria di Donatella, with a great desire to succeed, put with also great care in detail which transforms every recipe into a small jewel. She wants to “refresh” and lighten traditions, emphasizing the most noble ingredients of the regions such as the Chianina meat, pecorino from the Crete, lentils from Castelluccio or the Trasimeno bean … So many gastronomic traditions born again through skill tank to a Michela full of passion.