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# 78 APRIL 18 , 2016
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IT AND US:
At the Italian table healthy
cooking with love
By Margherita Bossetti Nigris
Ever since she was a child,
growing up in her hometown of Como, she has
loved to cook: making a
big mess but also learning
delicious recipes such as
lasagne or ravioli, Paola
Lovisetti Scamihorn has
learned well, putting her
skills to the test every day :
tingeing from the Italian
culinary culture to create
my own personal recipes.
Cooking is based on chemistry, but also involves
fantasy and creativity”.
And Fantasy and Creativity are the tools of Paola’s
“trade” long before becoming a bona fide food
Cooking healthy & lovin- writer and blogger, she
had a successful career as
gly IS Italian Cuisine.
an international scientific
“This is the way we Italians researcher.
- as Paola says - learn to
cook from generation to “Now that I think of it, fangeneration, through daily tasy and creativity is the
practice. Even today that perfect combination for a
I cook with my kids, it do- scientist and a cook, like
esn’t matter if it’s Sunday I am” Paola continues,
crostata with seasonal while we sip a frothy capfruit, or fresh homema- puccino on a very sunny
de bread. I simply love Como afternoon. “Coto experiment with diffe- oking, eating healthy food
rent tastes and textures, and training have always
92 | WE THE ITALIANS
www.wetheitalians.com
been my life-long passion
and, indeed way of life. A
few months ago, while keeping on posting recipes
on my blog “Passion & Cooking” (www.passionandcooking.com) and giving
private cooking classes
and lectures in English at
schools in Como, I started collaborating with an
athlete/personal trainer,
Donovan Russell (www.
donovanrussell.com) to
offer people tailor-made
programs on healthy food
and proper training routines to promote one's health”.
Indeed Paola’s recipes are
nothing short of tasty, simple, nutritious and healthy.
“By eating Italian” – Paola
is very passionate about