From now on, you will also enrich the Kifli Chef recipe collection. What criteria or principles will you follow when creating recipes for Kifli customers?

I consider seasonality very important! For me, it's the foundation of everything: I only use fresh cucumbers and tomatoes in the summer, root vegetables in the winter, and so on. I want to show people the correct use of vegetables and fruits throughout the year because I perceive significant gaps: many people don't know how to use them. I want to present healthy, varied, and exciting recipes because everything fits into a balanced diet! You will receive vegetable, Mediterranean-type recipes from me, with seasonal ingredients, sometimes combined with a bit of hedonism. Pasta, salads, casseroles, simpler cakes, homely meat dishes, and free-from recipes will be predominant. I rarely use sugar and prefer healthier flours, such as oat and spelt.

In our fast-paced world, it's important to prepare our meals quickly and easily, and you emphasized at Street Kitchen that anyone can cook. What would you suggest to someone who doesn't usually start cooking due to lack of time, how would you encourage or inspire them?

I believe everyone has half an hour to put together a meal! Planning ahead is important so that you're not caught off guard if there's nothing at home. But in most cases, there's always something you can throw together. When cooking, you really don't need to set high expectations for yourself, and especially don't panic if you don't do a couple of things as the recipe says. I mean this for simpler recipes: if you don't have 150 grams of zucchini at home, only 100 grams, then use that amount. Cooking is one of the simplest things in the world, and it can be very enjoyable if we let go of the constraints!

What do you suggest, what basic foods should we always keep in the pantry for those times when it seems like there's nothing at home, but it would be nice to eat something?

It's worth stocking the home pantry so that you can throw something together from the ingredients: in this case, durable foods have an advantage, such as canned goods (tomatoes, beans, chickpeas, etc.), dried pasta, pickles, preserves, vegetable items stored from summer (ratatouille, eggplant cream, etc.), rice varieties, and legumes. It's worth using the freezer to its maximum capacity and filling it with frozen vegetables, portioned frozen meats, fish, and bread. Although butter and Parmesan are not cheap ingredients, with a little white wine, this pairing can be the basis of many dishes that keep for a long time: such as risottos, pasta, and stews.