About

Italian father. Indonesian mother. Roman kitchen.

Ginny Flores has taught Italian cooking since 2005. She trained at the Cordon Bleu in Florence, lived half her life in Tuscany, and works in Rome.

Her cooking comes from two tables. The Italian one — father and grandparents, seasons, the stubborn recipes that do not need a passport. The Indonesian one — her mother’s spices, the reason a Roman chef can talk about cardamom without borrowing someone else’s story.

Gambero Rosso called her a passionate cook and a deep knower of spices, and put her on air in Odissea nelle spezie: one episode, one spice. With Giuseppe Carrus she built the pairings — Amarone on a fillet with chocolate, Syrah on onions and spice. She has three children. The kitchen at home is still the first proving ground.

She does not teach in a classroom. She arrives at your house with the shopping done, cooks with you for three hours, and then you sit down. That is her idea of Italian hospitality.