MammaLina

07/11/2024

🎁✨ Give the Gift of Italian Cooking! ✨🎁

Looking for a unique Christmas gift? Treat someone special—or bring your friends and family—to a private pasta-making class at MammaLina Cookery School! It’s a perfect way to gather together this festive season, learn the art of homemade pasta, and share in the joy of Italian cuisine. 🇮🇹❤️

💫 Perfect for:

- Couples, friends, or parent-child duos and families looking for a memorable experience 👩‍🍳👨‍🍳
- Food lovers eager to master fresh pasta and authentic sauces
- Festive gatherings—celebrate the season in the kitchen together
- Anyone looking for a unique, hands-on holiday gift experience
🎄 Gift vouchers are available! Give the gift of an unforgettable experience or book a session to make memories with loved ones this holiday.

Limited slots available before Christmas—reserve yours today! DM us to book or grab a gift voucher to have something to look forward to next year. ❤️

06/11/2024

“Casarecce Pasta al Tonno, Pomodorini, Capperi e Olive”...(with Tuna, Capers, Olives in a juicy Pomodorini “Cherry Tomatoes” sauce).
This is one of my favourite “store cupboard” meals, it makes perfect rustle up supper ready in 15 minutes, quick and easy to prepare, healthy, on budget and packed with lots of flavours! What else to ask for?
Using fine quality ingredients will guarantee the best result for this simply delicious pasta dish.
Today I used canned “tuna al peperoncino in olive oil” for the extra taste! Now available to buy in major UK supermarkets!
And if you are short of ideas for tonight supper, here you go my recipe for you to try ⬇️⬇️

SAVE & SHARE ❤️

Ingredients (serve 4-5):
500g dried Casarecce
400g tinned cherry tomatoes d
200g of canned tuna in olive oil, roughly chopped
1 shallot (thinly chopped)
2 bashed garlic clove
1tsp dried or fresh chilli (optional)
1tbsp dry-salted capers (soaked in cold water to eliminate the saltiness)
3tbsp green olives
3tbsp extra virgin olive oil
Black pepper
Fresh parsley (thinly chopped)

Method:
In a large pan of boiling salted water, start to cook the pasta according to package instructions until they are “al dente”.
Meanwhile, in a large saucepan, heat the olive oil and sauté the onion and the garlic for a couple of minutes until soft and golden.
Add the tomatoes, season with black pepper and chilli, stir to combine and simmer on a low heat for few minutes.
Then add the tuna, the capers, the olives, a bit of fresh parsley and let it cook for few minutes. Loosen with a little water from the pasta if it gets too thick.
Drain the pasta “al dente” (reserving a bit of the pasta water), add into the saucepan, toss to combine with the tuna sauce, loosening with a little pasta water if necessary.
Serve hot with parsley and black pepper.

15/10/2024

🥣 Soup season is officially here! 🧡 One of our all-time family favorites is this deliciously creamy Butternut Squash & Coconut Milk Soup — or as my little one calls it, “Orange Soup”! 🍂

It’s super easy to make, light yet nourishing, and perfect for cozy autumn days. Plus, it’s ideal for everyone, whether you’re , , , or ! 🌱

✨ Meal prep tip: Cook a big batch, enjoy it for a couple of meals, or freeze portions for easy, healthy lunches or dinners later in the week. Trust me, you’ll be glad you did! 😉

Ingredients (serves 4-6)
- 2 medium butternut squash - 2 small carrots
- 3 small potatoes - 3 shallots - 2 bashed cloves of garlic
- 500ml vegetable stock
- 3/4 tbsp of extra virgin olive oil
- 2 tbsp of honey
- 3/4 thin slices of root ginger
- 400ml coconut milk
- Salt, pepper, rosemary and thyme for seasoning
- Fresh chilly and coriander for serving

Method
- Chop the pealed vegetables and place everything in a tray (leaving only the potatoes aside), season with olive oil, salt, pepper, rosemary and thyme and roast in the oven for about 25-30 mins at 180 degree.
- After 10 mins add a couple of table spoon of honey to glaze the veggies, toss to combine and let the veggies roast for another 10-15 mins. Put aside to rest.
- In a large saucepan gently stir fry one shallot and the root ginger for a couple of minutes, add the diced potatoes and toss to combine for approx 10 mins in total. Add the honey roasted veggies, stir for few minutes and gradually add the vegetable stock (diluted in approx 500ml of water), enough to cover the vegetables. Allow to simmer for 20-25 minutes at a slow heat.
- Once cooled down blend the soup until smooth.
- Bring the soup back up to a simmer for 5 minutes, add the coconut milk and stir until everything combines together, then season to your taste.
- Serve warm, with fresh coriander, little chilly, a dash of extra virgin olive oil and sliced sourdough bread for the perfect dipping 😉


#

26/09/2024

🎉 KIDS COOKING PARTIES 🎉

LOVE TEACHING THOSE LITTLE CHEFS HOW TO MAKE PASTA, THE HAPPINESS ON THEIR SMILY FACES IS PRICELESS 🥰♥️🇮🇹

************

Looking for a unique and fun way to celebrate your child’s special day?
Host a Pasta-Making Birthday Party with MammaLina 🎈👩‍🍳👨‍🍳

✨ At our party, kids will: 🍝 Become mini pasta chefs 👐 Roll out, knead and shape homemade pasta from scratch 🍽️ Feast on their own delicious creations!

It’s a hands-on, interactive experience filled with laughter, creativity, and yummy Italian food.
Perfect for little foodies and big imaginations!

The kids will leave with a great party bag filled with their own pasta creations, a recipe book and delicious Italian pasta sauces by , perfect for recreating the pasta magic at home! ♥️

📩 Send us a DM to plan your bespoke cookery party!

Tag a parent who needs to see this! 🥳

15/07/2024

“Spaghetti ai Gamberoni limone e vino bianco” - the best way to brighten up (another) rainy summer evening in London!
Bringing on all the summer vibes on a plate ❤️

What’s your favorite summer dish that makes you happy?

24/05/2024

So excited to finally share details of our Nourish & Restore Italian Retreat this September (12-16)!

This is a unique food and wellbeing adventure including:

* 4 nights accommodation
* Daily Italian breakfasts
* 2 daily yoga classes
* Cookery classes with local chefs
* Guided tour of the olive groves
* Vineyard tour and wine tasting
* Delicious meals at the best restaurants the area has to offer
* Free time to explore
* Airport and excursion transfers
* Generous food and wellbeing gifts

Prices for this amazing experience start at £1300

Contact me if you would like to receive full brochure will all details for this amazing Italian wellbeing and culinary journey 💙

I can’t wait to take you to my beautiful hometown, Termoli, and surrounding area!

Big love,
Adele x

13/05/2024

***YIN YOGA & ITALIAN SUPPER CLUB***

THURSDAY 16TH MAY: 7pm - 10pm

If you are looking for a unique evening out to NOURISH your body and your mind, making new connections in a beautiful and relaxed environment, eating delicious homemade authentic Italian food, then grab a friend and join us for our upcoming “Yin Yoga & Italian Supper” evening this May!

This unique experience includes an hour of candlelit Yin Yoga (with Becky Becky Rhodes from Childspose Yoga) where simple, quiet and more passive postures give the body a chance to release tension targeting deeper tissues of the body - our connective tissues the joints, ligaments, bones and fascia.

Following this, you'll be served a delicious 4 course Italian feast prepared by Adele from MammaLina. You'll learn about the dishes and watch as they are prepared in the Garden Kitchen. Our guests always leave with a generous gift bag including amazing food ingredients from our sponsor Filippo Berio UK

Booking link and full menu via the link. All dietary requirements are catered for!
LIMITED SPACES- ADVANCED BOOKING ONLY.

TO CELEBRATE OUR FIRST BIRTHDAY, USE CODE NOURISH1 AND GET 10£ OFF 🎊🎊

https://bookwhen.com/childsposeyoga-events/e/ev-
sf59-20240516190000

(For any questions contact Adele 07979240300)

08/05/2024

Grab a friend and join us on Thursday 16th of May, 7pm-10pm, Wanstead E112EE

Another perfect opportunity for you to embrace the practice of slowing down with an hour of yin yoga. This style of yoga incorporates longer, passive postures to release the tension held in the body, particularly in the fascia. Your body will be supported with props such as blankets, blocks and bols...

25/04/2024

“Giovedì Gnocchi”! Do you know this Italian expression which translates into “Thursday Gnocchi”?
So in the past the “Thursday” was the day when a nutritious and nourishing family meal, like gnocchi, was a “must eat”, ahead of the Friday which for the Catholic religion is traditionally a light diet or fasting day (with not meat consumption).
Nowadays we don’t really follow this rule anymore and we love eating “gnocchi” any day of the week … especially if they are so light and delicious like this made by using the freshest artisan made and topped with the creamiest cheese from !
Only the best ingredients for the most tasty results… thank you for the delightful ingredients ❤️

INGREDIENTS: (serve 5-6)
200g strong white flour
125g semola flour*
500g fresh ricotta (drained)
1 egg
50g grated Parmesan
1tsp grated nutmeg
1tsp salt
*You can use all strong flour if you don’t have semola

23/04/2024

Adding colours to the Monday’s blues with this beautiful session with … A beautiful morning chatting about our very much loved Italian culinary heritage and our shared passion for pasta making while enjoying delicious homemade food of course ❤️
Thank you for having me in your gorgeous space .pastaroom

10/03/2024

“MAMMALINA’S COOKING CLUB” - Coming Soon!

Join our food lovers community, meet new friends and learn new skills while enjoying delicious Italian food!

From April, I will be hosting weekly Italian cooking classes at MammaLina Cookery School (London, E11); in each lesson we will be focusing on a specific topic learning all related skills and technique to achieve the best result. I will share with you my family secrets (passed through generations) to gain the confidence to cook in the comfort of your home the authentic Italian way!

The first block of lessons starting after Easter will be all about fresh PASTA MAKING, and we will be starting with a shape typical from my home region in the south of Italy and very close to my heart, Cavatelli!

During this hands on, fun and informative cooking class, I will guide you through the secrets of kneading and shaping “pasta di semola”, using recipes and techniques that belongs to my family.

You will learn how to make Cavatelli from scratch and take it home with a delicious pasta sauce from

CAVATELLI PASTA MAKING
24th April, 10-11.30am
Wanstead, London E11
Ticket 45£pp

What’s included:
* All ingredients and equipment / apron provided
* A sauce to take home to accompany your pasta
* A recipe card
* Refreshments

Limited availability due to small size class, booking link and additional info in my bio.

Big love, Adele x

📸 🖤

29/02/2024

Join us on International Women's Day for our "YOGA & ITALIAN COOKERY FUSION" half day retreat, a unique wellbeing and foodie event to celebrate the special woman in your life.
Perfect Mother’s Day gift!

8th March, 10am-2pm, Wanstead E11 .

The morning will start with guided meditation, breath work and an empowering Yoga flow with Becky Becky Rhodes followed by an hands on Ravioli Pasta Making Class with Adele founder and head chef of MammaLina Cookery School.
MammaLina

You will enjoy an informal lunch, sampling the pasta made, along with accompanying authentic italian homemade dishes.
A chance to connect with and be inspired by other women within the beautiful space of Mammalina Cookery School in East London, E11.

This event is sponsored by Filippo Berio UK, and you will leave home with a generous goodie bag worth over £40.

Booking link ⬇️ limited availability!

https://bookwhen.com/childsposeyoga-events =ev-sx6b-20240308100000

https://www.instagram.com/reel/C340H1Zoo-v/?igsh=MTQzMjhncGllMGZ6cQ==

Please note:
We will be donating £10 from each ticket sale to Forgotten Women; a a charity run by women for women, a UK based organisation dedicated to helping women in crisis and emergencies, lifting them out of poverty and championing equality and rights for marginalised girls and women.

01/02/2024

If you are looking for a unique evening out to NOURISH your body and your mind … making new connections in a beautiful and relaxed environment… then grab a friend and join us for our upcoming event ⬇️
** NOURISH: CANDLELIT YOGA YIN & ITALIAN SUPPER CLUB**
Thursday, 22 February '24 6:30pm – 9:30pm, 95£pp, Wanstead E11

BOOKING AND INFO ⬇️
https://bookwhen.com/childsposeyoga-events =ev-s6k5-20240222183000

This event includes a hour of blissful yin yoga with Becky Becky Rhodes in this cozy environment followed by a 4 course homemade Italian dinner, cooked by me and inspired to the “cucina povera”from my home regions (Abruzzo & Molise), simple and delicious style of cooking which uses some of my family’s owned recipes and seasonal produce where possible.
FULL MENU ATTACHED!

In collaboration with our generous sponsor Filippo Berio UK

28/01/2024

“CALAMARI FRITTI” - Freshly served from MammaLina’s Kitchen today!
Light, so simple to make, insanely delicious and seriously addictive …make them and you will thank me later 😍
Recipe below ⬇️ Save it & Enjoy ❤️

Buona Domenica - Happy Sunday amici !!!

Ingredients (serve 2 people):
- 400g of fresh squids
- 100g semola rimacinata
- 2 tbsp corn flour
- Salt and pepper
- Fresh chilly, coriander, sweet chilli sauce and lemon for serving

Method:
- Rinse the squids in running water, separate the body from the head and cut the body in small rings (approx 0.5cm); pat them until completely dry with paper towels
- In a large bowl place the semola and the corn flour, season with salt and pepper and toss the squid rings in it combining all together
- In a frying pan pre-hit some vegetable oil (enough to cover the squid while frying) and when the oil is very hot (180 degrees) start to fry the squids, first the rings and then the tentacles (be careful as tentacles normally release a bit of water which makes the hot oil to pop...so always make sure to dry them properly before passing into the flour).
- Fry them in several batches to avoid overcrowding, until crisp and lightly golden both sides (turn once while frying), remove from the frying pan with a strainer and place them on a plate covered with kitchen roll to absorb the excess oil
- Season them to taste with salt and serve hot with lemon wedges and eat quickly while they’re still hot–and before everyone else finish them up ...they are so good and they don’t last long 🤣🤣🤣
Buon Appetito!

cucinaitaliana

23/01/2024

🌟Leek & Potatoes smoked Chowder Soup🌟

This creamy Leeks & Potatoes smoked Chowder Soup is cozy, comforting and so delicious… A hug in a bowl!
With an addition of cockles and a touch of smoked lardons, this soup will not leave you hungry and will certainly keep you warm in this cold chilly weather.
Look for my reel for insights on the method.
SAVE AND MAKE IT ❤️ You will thank me later 😍

All you need is listed below! ⬇️

INGREDIENTS (serve 6):
1 onion (finely chopped)
3 leaks (sliced)
3 diced medium potatoes
2 bushed garlic cloves
A small Parmesan rind
200g smokes lardons (or pancetta)
200g cockles (cooked and shell off)
2tbsp creme fresh (or natural yogurt)
2tsp fresh thyme
Fresh parsley
Olive oil
Butter
Salt and pepper for seasoning

03/12/2023

***SUNDAY BAKING***
Getting festive with my Italian Cantucci baking today … they are so delicious, easy to make and perfect to be made in advance, keep them stored in a nice aluminium tin and they will last crunchy and perfectly addictive for weeks!
They make the perfect stocking filling/ gift of love for your loved ones ❤️

A reminder of my recipe ⬇️

Save it & share the love ❤️

Buona Domenica!

INGREDIENTS* (approx 20 cantucci)
120 g sieved self raising flour
100g granulated sugar
100g raw unpeeled almonds
1 large egg
1tsp cinnamon powder
*My recipe is dairy free and suitable for vegetarian.

METHOD:
In a large bowl mix sugar and egg first until the sugar start to dissolve and you get a smooth consistency.
Add the cinnamon and gradually the flour keeping mixing. Once you have a crumbly, soft mixture, add the almonds and combine kneading by hands on a lightly floured surface to get a dough.
Cut the dough in the middle and roll the two pieces into 2 logs of equal length (approx 4cm wide).
Place the logs on a baking tray lined with baking paper, brush the top with bitten egg yolk and bake in the static oven pre heat at 200 degree for 20 mins.
Place the log on a chopping board and using a sharp, serrated knife, cut it slightly diagonally into 1.2cm slices.
Put the biscotti back on the baking tray and bake them at 180 for 10-15 mins, when they will become crunchy and good in colour.
Let them cool down and serve!

03/12/2023

***SUNDAY BAKING***
Getting festive with my Italian Cantucci baking today … they are so delicious, easy to make and perfect to be made in advance, keep them stored in a nice aluminium tin and they will last for weeks…crunchy and addictive like day 1!
They make the perfect gift of love for your loved ones ❤️

A reminder of my recipe ⬇️

Save it & share the love ❤️

Buona Domenica!

INGREDIENTS* (approx 20 cantucci)
120 g sieved self raising flour
100g granulated sugar
100g raw unpeeled almonds
1 large egg
1tsp cinnamon powder
*My recipe is dairy free and suitable for vegetarian.

METHOD:
In a large bowl mix sugar and egg first until the sugar start to dissolve and you get a smooth consistency.
Add the cinnamon and gradually the flour keeping mixing. Once you have a crumbly, soft mixture, add the almonds and combine kneading by hands on a lightly floured surface to get a dough.
Cut the dough in the middle and roll the two pieces into 2 logs of equal length (approx 4cm wide).
Place the logs on a baking tray lined with baking paper, brush the top with bitten egg yolk and bake in the static oven pre heat at 200 degree for 20 mins.
Place the log on a chopping board and using a sharp, serrated knife, cut it slightly diagonally into 1.2cm slices.
Put the biscotti back on the baking tray and bake them at 180 for 10-15 mins, when they will become crunchy and good in colour.
Let them cool down and serve!