♥ Continuing my profiles of Locals that I have the pleasure of knowing and learning with and who I love introducing to you! ♥

♥ How Gilda and I Met…
Gilda and I met in Florence during COVID. Shortly after I arrived, we were introduced to each other by Emanuela, a mutual friend and Italy travel specialist.
The web of mutual contacts in Florence grew and, as it turns out, we had mutual connections in San Miguel De Allende as well. (Small world!)
In between her stays in Florence and San Miguel, we discussed the possibility of attending one of her cooking classes and writing about it. Then, post COVID, we both became so busy which made connecting more of a challenge but, finally, this September the perfect opportunity arose.

A friend of mine from California reached out asking about a cooking class in Florence for a bridal party. When I reached out to Gilda and she was available, it presented the perfect opportunity to meet a friend, her friends and attend a class! Yay!

♥ Roots…and the Seeds of a Lifelong Passion (for Food!) in Mexico and Italy …
For Gilda, these two cultures personify places where food is such an integral part of the culture and its people – and at the heart of rich and diverse traditions passed down through generations.

♦ Italian and Mexican food are Gilda’s passion and focus: I was curious about early influences and how she learned more about the cuisines? In other words, who were her teachers/ inspirations? How and when did the passion to prepare and teach others come about?

♥ The Mexican Influence:

“From as far as I can remember I’ve been passionate about the preparation of food. Cooking has been second nature from a young age. I can remember vividly what I ate for the first time as a child in the way that anyone else might remember what they wore. I have a driving curiosity about what makes something appetizing to the palate, what are the ingredients needed, what is the technique, or how it should be served. I never feel I know enough.

I suppose I inherited this ‘obsession’ with food from my mother who loved to cook. I was born in Laredo, Texas, right on the border  and grew up in a culturally Mexican home. My mother prepared the food of her own childhood, the cuisine of Northern Mexico. Once I was old enough, at around 12,  I was put in the kitchen on Saturdays and Sundays to help with the preparation of our meals.”

♥ The Italian Influence:

“When I got married my mother-in-law was motivated to teach me to cook the favorite dishes of my husband’s home (Naples). And I was more than willing to learn! Many of the things my mother-in-law loved to make came out of a classic Italian cookbook…Much, much later I studied at the Cordon Bleu of Florence and,  …as I said, you never stop learning.

Some of my recipes come straight out of the open air market of Sant’Ambrogio where everyone is talking about food and what they’ll be cooking that day.”

Today, Gilda and her husband divide their time between Florence and San Miguel De Allende – undoubtedly both rich in culinary (and artistic) traditions! When asked what she enjoys the most about each; “both are uniquely different, both incredibly beautiful places.” And we have to agree!

♥ Teaching and Leading Cooking Classes and Small Group Culinary Tours…

“The idea of culinary travel percolated in my head for as many as 15 years. The two countries in mind were those two near and dear to my heart: Italy and Mexico. 
Italy is my ‘adopted’ country, having lived here with my Italian husband. Mexico is the country of my forefathers, my upbringing was steeped in its rituals and traditions.  
More importantly, it should be noted that these two countries are among those that have the most complex and varied regional cuisines in the world.”

♦ When asked what she loves the most about teaching cooking classes and leading small group tours…

“The joy of teaching comes with the exchange that occurs. It’s not just a one-way thing. You learn from your students, but most importantly, the knowledge that you pass on doesn’t stay in one place or with one person. It multiplies, it’s an ever widening ripple on a lake where you’ve thrown a stone.

♦ Your small group tours?

“I feel fortunate to be able to introduce people to other cultures, other cuisines, traditions, and other ways of viewing the world, We do this with small groups in an effort to be respectful and leave as small a footprint as possible wherever we visit.”

♦ And I have to ask…
What is your favorite dish to prepare?
“I have 365 favorite dishes!  I honestly couldn’t narrow it down. I guess it’s called gluttony :)”
(I would call it an appetite to learn more!)

♦ Your guilty pleasure?
“Anything with chocolate.”
(Me, too!)

♥ Aprons ON! Cooking with Gilda!

Finally, I had the opportunity to join Gilda and a small group of fun and lovely ladies in her kitchen! Strangers become friends in Gilda’s warm and welcoming home.

Together we learned by doing! Sampling, chopping, mixing, stirring…and, of course, all fresh, seasonal and local!

And what could be more rewarding than enjoying a scrumptious meal together in an intimate and convivial setting?

♥ A perfect way to spend a day in Florence! ♥

♥ Contact Gilda:
Gilda Valdez Carbonaro
Founder of Culinarian Expeditions
Gilda@CulinarianExpeditions.com
www.CulinarianExpeditions.com
Author:  A Tiny Kitchen in Florence
Fluent in English, Italian, Spanish, French
WhatsApp: +1 301 792 8854
Instagram
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♥And if you reach out to Gilda, please let her know you learned about her here!

♥ About Gilda’s cookbook: I can personally vouch for the fact that they are simple, basic and delicious!

“We were in Florence during the 2020 pandemic at a time where there was a surreal calm over the city. I decided to write a book that documented those days with recipes and photographs. The cookbook has some of my favorite dishes, and honestly, most of them are basic, simple Italian recipes.”

♥ Meet Other Locals that I Have Loved Learning with and Sharing with YOU!

♥ Are you ready to start planning YOUR 2025 Italy experience?

♥ Let’s plan together! ♥