Interview with the food blogger Manuela Iannacci
Manuela you are a food blogger from the Marche region. How important is the territory you were born and lives. Perhaps still little known to many people, her activities on social networks can help make Le Marche more known and appreciated for cooking, recipes, gastronomic excellence, healthiness of the territory, tradition. What do you think?
For me the Marche is a bit like my mother, you grow up there, you know them, you love them because they are my roots but sometimes you want to find out more, to look around you but when you are far away you miss them a lot! Here I would like to bring the beauty and tradition of the Marche to the web, starting with my grandmother’s recipes and then the excellences of the territory … oh my God I could stay here talking about the hours on my Marche.
When did you start your business as a food blogger and why? It is also connected to Giallo safferano, how did you manage it? What are the secrets to becoming someone on the web? What do you believe in cooking and recipes? Who did you learn from? Why the name My little bistro?
I started my food blog My little bistro at a time when I needed to do something I loved, cook, create new recipes, tell about the flavors I discovered and the wines I tasted. It was born as if it were a place, a bistro where, in addition to eating well, we talk among friends, we recommend a restaurant, a new open cellar …. And GialloZafferano has welcomed my blog with enthusiasm, it has a different format than many blogs about cooking, because it is not just about cooking that we talk about but it is a continuous narration of the world of food which is actually very wide and varied.
You live in a country of 30,000 inhabitants, far from the big cities, how did you manage to create your blog and earn the trust of your 7,000 followers? Is it the simplicity you transfer, the replicability you like?
I live in a typical Marche town, not a city but a provincial town but I am very curious about mine and this curiosity has helped me a lot in tasting new proposals and then wanting to propose them to those who follow me and sincerely my followers often tell me that when they see my photos and read the recipes they immediately want to replicate them because they are simple and feasible even for those who are not practical in the kitchen. And I am sincerely proud of it when they send me the photo of the dish made by them with satisfaction.
Do you like truffles very much, often cook dishes with truffles and with truffle products, how did you use those of the T&C Tartufi corner of flavors? What did you find interesting to tell her followers about Angolo dei Sapori products?
I love truffles, it is a true Marche excellence especially that of T&C Tartufi because it allows with its products to always have it in the pantry even when it is not in season. I tasted truffle salt using it on the Marche crescia stuffed with ciauscolo, enriching it with taste and I’m going to use truffle flakes with jugged guinea fowl, but I have many other ideas in mind because everything can be truffled!
And if you are at least a little curious, follow me on the blog and on social networks where all these truffle scented recipes will soon appear.