My father was a Michelin-starred chef who would set me up in a mini chef’s coat in the pastry section of the kitchen — the safest place for small hands — from a young age. Now that I’m a mother, I cannot wait to be able to feed Luca — to introduce him to flavors, ingredients, and spices for the first time; to watch his palate develop. It’s absolutely amazing to get to have firsts again with this tiny human: first bites, first reactions, and first favorites.
These recipes are all inspired by the region where my father was from: Alto Adige, also known as South Tyrol or Südtirol. It has all of these names because it is a northern part of Italy that speaks a Tyrolean (German) dialect. It has a unique cuisine that takes certain influences from Italy and the countries that surround it (Austria and Switzerland).
As a new mom, I am excited to share these recipes with you. I hope you enjoy making these new twists on brunch staples and share them with the ones you love.
Photos by Farrah Skeiky.