Beauty and goodness on your plate: PapillaMonella’s cuisine

When delicious ingredients meet creativity on the plate, the amazing recipes of Federica Gianelli, aka PapillaMonella, are born. We had a chat with her to learn more about her whimsical and sunny personality and to find out where her inspiration comes from.

Dear Federica, tell us who Papilla Monella is... ????

PapillaMonella is a project that started almost as a game, to give voice to the creative drive that has always been inside me. When I embarked on this adventure in 2009, I never imagined that PapillaMonella would take me by the hand and lead me to build a new working life centered on beauty and passion. But that's exactly what happened! I can therefore say with good reason that PapillaMonella is a bit like my genie in a lamp and a bit like my fairy godmother. Always ready to dive headfirst into new challenges and put herself out there without thinking twice... like a true foodie!

Where does your passion for cooking and good food come from, which you convey so well?

The event that sparked my passion for cooking was an encounter: the one with my husband! Yes, I have to thank the wonderful man by my side who—an incurable gourmet—pushed me not to settle for survival cuisine and taught me that eating can be a wonderful experience that involves all the senses. Even today, he is the first to taste my recipes, and nothing escapes his refined palate. In short, if Mr. B says the dish is good, I can rest assured: it will be a success!

Color is one of the protagonists on your table, as is the combination of flavors and the careful and meticulous composition of each photograph. Where do your recipes come from?

I studied art, but after high school I changed direction completely. Yet, after many years hidden away in a corner (for about 15 years I worked in exports for a metalworking company), color came back into my life with a vengeance. For me, it was a kind of liberation: I realized that an important part of my personality needed to express itself, and I gave it free rein in the kitchen. And so, in love with the beauty of food and ingredients, I began to travel in a world of shapes, flavors, and aromas. Inspiration can come in many different ways: from the ingredients I have to recipe for my clients, from a magazine or an article I read on the web, from what's in my fridge at home... but certainly my favorite source of inspiration is nature, and all that the natural world offers season after season.

Do you like to experiment and try new flavors?

One of the distinctive traits of my personality is curiosity. I have a thirst for knowledge, for understanding, for getting to the bottom of things. That's why I never shy away from a new flavor or ingredient. In fact, every new discovery is a great source of joy for me... even if I don't like the flavor I discover!

How much study, time, and dedication goes into a single social media post? Did you study specifically to learn the art of food photography?

I approached the art of food photography as a complete autodidact, then I found an enlightened "teacher" who showed me the way to see beauty. A couple of days of classes were enough... but only because the actual course was followed by hours, days, months, and years of study and hard work. Through constant practice, trial and error, and retrying, I finally found my own style. One of the nicest compliments I can receive these days is, "I recognize your photos without even needing to read that you took them."

What inspires you to plate food in such a creative way?

Plating is an art in itself, based on the study of the elements that make up the dish. Colors, textures, flavors... each piece must dance harmoniously with the others to create something beautiful to look at and delicious to taste. The real trick? Have fun and let your imagination run wild! However, I believe that at the heart of this art there is a kind of sensitivity. For some people it is innate, but everyone can refine it through study, practice, and experience.

What are the essential elements in your recipes?

In my recipes, respect for the raw ingredients is always essential: I firmly believe in the phrase "we are what we eat" and I will never tire of repeating that it's okay to save money on everything, but not on the food we put on the table! Choosing quality products is a kind of insurance for our health and well-being. That said, fruit and vegetables have always been the stars of my kitchen, one of my favorite sources of inspiration. I often combine them in imaginative and original ways, which may sound bizarre but are the result of careful thought and knowledge of the product. Of course, there is never a lack of originality in my dishes. Otherwise... what kind of Monella would I be?