What to cook tonight? How to get unstuck in two minutes
A small method, always the same, to answer the day's most tiring question. You don't need a genius idea, you need two questions and one shortcut.
Chef · ALMA Ambassador
Maria Amalia Anedda
Maria Amalia Anedda was born in Parma, in the heart of the Food Valley. After classical high school she started studying Law, but soon realized her path lay elsewhere and enrolled at ALMA, the International School of Italian Cuisine, graduating in 2012. From there she left for France: first at the Aux Anges restaurant in Roanne, then in Alain Ducasse's brigade at the Jules Verne, the restaurant on the second floor of the Eiffel Tower, and at Il Vino by Enrico Bernardo in Paris. In Bordeaux she took part in the opening of Château d'Agassac as Chef de Cuisine. Back in Italy she took part in Top Chef Italia, then opened the restaurant Les Caves in the Rocca di Sala Baganza, which she led until 2021. Today she works across consulting, catering and events, and she is an ALMA Chef Ambassador. Her cooking holds together French technique and Italian tradition, with a special attention to conviviality. Maria signs the content where technique and taste matter: how to decide dinner with a method, what to cook for friends and for special occasions, and how to bring something well-crafted to the table without stress. Her voice is warm and concrete, about real gestures in the kitchen and the pleasure of being at the table together. Diploma from ALMA (2012). Experience in France: Aux Anges (Roanne), Alain Ducasse's Jules Verne (Paris), Il Vino by Enrico Bernardo (Paris), Château d'Agassac (Bordeaux) as Chef de Cuisine. Top Chef Italia. Chef patron of Les Caves in Sala Baganza (2017-2021). ALMA Chef Ambassador. Today consulting, catering and events.
Their articles
What to cook for a dinner with friends, without the stress
Conviviality is the heart of my work. And a dinner with friends is worth living at the table with them, not with your back to them at the stove.
What to eat for dinner when you can't decide
There's a subtle difference between deciding what to cook and deciding what to eat. The first question looks at a recipe, the second looks at you — and that's where a good dinner choice actually starts.
What to make for dinner without turning it into a problem
A method, not a list. Start from one ingredient, put yesterday's leftovers back to work, and keep three staples at home that can save any evening.
Cooking to impress: it's about care, not performance
The dish people remember is rarely the one that tries to impress. It's the one chosen well, made with attention, and served without rushing — here's how I do it.