{"id":279636,"date":"2026-02-26T22:06:41","date_gmt":"2026-02-26T21:06:41","guid":{"rendered":"https:\/\/cookinc.it\/?p=279636"},"modified":"2026-02-26T22:06:59","modified_gmt":"2026-02-26T21:06:59","slug":"the-female-glaze","status":"publish","type":"post","link":"https:\/\/cookinc.it\/en\/2026\/02\/26\/the-female-glaze\/","title":{"rendered":"The Female Glaze"},"content":{"rendered":"\n\n\n

Whether you like it or not, the kitchen is a place that has drawn each of us in at least once in our lives. Some as children, clinging to their mother\u2019s legs while she baked biscuits; some watching their grandmother roll out fresh pasta; others, perhaps a little older, trying their hand at preparing a recipe. With its hobs and ovens, it is often the warmest room in the house, as well as the place where people gather morning and evening, for a greeting, a few words, a coffee.<\/p>\n\n\n\n

The kitchen is a place of waiting and creation, a space for reconnecting \u2013 almost spiritually \u2013 with a small part of ourselves, a moment in the day, a memory, a joy.<\/p>\n\n\n\n

Large or small, vintage or contemporary, the kitchen remains a place where we feel both welcomed and able to welcome others. It was precisely from living it since childhood, partly by chance and partly by fascination, that Francesca Torello<\/strong>\u2019s passion was born, known to everyone as Francis<\/strong>. <\/p>\n\n\n\n

After studying gastronomy at the University of Gastronomic Sciences in Pollenzo<\/strong> (CN), Francesca became vegan in 2017 and, as soon as she could, moved to London. Captivated by its energy and international atmosphere, she returned to Italy only to tick off the duties of her student life, submit her thesis, and immediately left again for the British capital.<\/p>\n\n\n\n

FT: “Cooking and making desserts is literally the only thing I know how to do.<\/mark> I\u2019ve always been in the kitchen, always fascinated by watching people handle different ingredients, transforming them freely into something beautiful and delicious. In London, the restaurant scene has always been a relatively easy and informal environment to enter. At first, I wanted to dedicate myself to teaching children about food education and nutrition, but instead I found myself slicing hams and working in French kitchens and pubs. It was an important training ground \u2013 it gave me contacts and helped me grow professionally \u2013 but, alas, I did not last long. From there, I began collaborating with vegan and vegetarian restaurants that were much more aligned with my philosophy.”<\/p>\n\n\n\t\t

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