Tales From My Kitchen Table with Alessandro Giannatempo
Make yourself a cup of tea and take five minutes with Alessandro Giannatempo, an Italian-born, recipe developer whose dishes are rooted in memory and driven by curiosity. Growing up in Emilia Romagna with family ties stretching from Sardinia to Puglia, he learned early on that food was a bridge to people and place - like his grandmother’s Crugugionis, delicate ravioli filled with ricotta, orange zest and saffron, forever tied to family dinners and summer light. He’s the kind of cook who scouts for reasons to celebrate, whether it’s a dog’s birthday or a quiet Tuesday, always ready to turn a moment into a meal. From sweet pierogi made by a best friend as a farewell gift, to his own inventive twist on hot cross buns - think cheesy, fluffy Cacio e Pepe, his approach to food is bold, warm, and full of heart. Whether dancing to Mina in the kitchen or crafting a Challah cone that lands in the New York Times, he cooks to connect, to remember, and to bring joy to the table.
Tell us about your favorite food memory from childhood...
I grew up in a small town in Emilia Romagna, Italy but my family is from all over the peninsula. A sweet mix of north and south-Sardinia, Piedmont, Puglia and Lombardy. This meant that seeing my grandparents was a once a year kind of occasion. The rarity made me really appreciate and cherish the time I would spend with them, especially around the dinner table. Eating my Grandma’s Crugugionis, Sardinian ravioli filled with ricotta, orange zest and saffron served in a fresh tomato sauce, lots of basil and parmesan cheese has always been a transcendent experience.
What advice would you give to someone new to baking?
Start simple, don’t feel like you need to go with a croquembouche at first. Bake something easy that you enjoy eating and savour the process.
Do you have any cooking rituals at home that you always follow?
I scout for reasons to celebrate. From dog birthdays to weddings: every occasion is a good reason for me to embark on a new culinary journey.
What’s your favourite thing about baking for friends?
Before I left London to move to Madrid, my best friend Lydia, cooked a goodbye dinner for me. For dessert, she made sweet pierogi. She’s half Polish, and it honestly meant the world to me. I felt loved and part of her family. That meal stayed with me for very long time.
What are your favourite seasonal ingredients at this time of year?
All things green! Nettles, three cornered leek flowers, tarassaco leaf, artichokes, cime di rapa and trombetta courgettes!
QUICK FIRE
A taste that most reminds you of home: The combo of Mussels and black pepper reminds me of home and of the countless summer nights spent in my parents garden. My dad’s Impepata di cozze is the one of my favourite dishes ever. So peppery and briny!
Your favourite song to cook to: I love to cook while dancing to Mina, all her discography is just so good, quintessentially queer and provocative. The radio edit of “Ancora, Ancora, Ancora” got stuck in my head for weeks.
You have friends coming over for an impromptu dinner, what do you make? It depends on what’s in the fridge but I’ll likely go wild with what I have on hand. Maybe an Aglio, Olio e Peperoncino Pasta with some lemon marmalade? A white fish poached in a quick vinegary coriander broth? I don’t know. But dessert would probably be whatever recipe I’m currently working on. The perks of recipe development!
It’s your good friends birthday, what cake do you make them? I would gather as much information as I can to create a flavour mosaic that works, tastes great and is fun. I love a challenge so I’ll probably end up working on a recipe that I’ve never done before so that it feels special but also uniquely crafted for them.
Your proudest career moment so far? Being featured on the New York Times! My Challah cone filled with candied Kumquat and honey Semifreddo was featured in their article about bread desserts! An incredible opportunity.
Follow Alessandro on Instagram: @alessandrogiannatempo