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Marcellina: My Italian Story

My name is Marcella, pronounced Mar-chel-la. When I was little, everyone called me Marcellina, a sweet nickname that stayed with me—and inspired the name of my blog, Marcellina in Cucina. This space is a little extra slice of me, where I share more about the stories, memories, and simple joys that have shaped my love of cooking.

old black and white photo of mother with two small children.

Family

My father left Italy in the 1950s in search of a better future, and a few years later, he returned to bring my mother with him. Together, they started a new life in a faraway country, carrying with them the traditions, recipes, and quiet determination of their homeland.

Ours was a traditional Italian family life, where much of what we ate came from our own backyard. As a child, I spent many evenings around the kitchen table, shelling beans for Bean Soup or peas for dishes like my Pasta and Peas. Each year, we set aside a day to bottle homegrown tomatoes—the base of my father’s rich, slow-cooked Authentic Bolognese Sauce for Sunday spaghetti.

When I was six, my mother took me to Italy for the first time, where I met both of my grandfathers, along with aunts, uncles, and cousins. I was wrapped in the love of my extended family, and the warmth and connection I felt stayed with me forever.

Vintage photo of old man, woman and small child with city in the background.

I married a farmer of Italian descent, and together we’ve raised two wonderful children who are now grown. We still live on the farm, with plenty of space for a vegetable garden and a thriving orchard of mango, avocado, and citrus trees. The fruit makes its way into mango gelato, orange and fennel salad, and creamy avocado spread—simple, seasonal food that’s always been at the heart of our table. I often use fresh herbs from our garden to make Italian Salsa Verde and Basil Pesto, perfect for spooning over homemade tagliatelle, which is our Sunday lunch tradition.

Italian Roots

Family of four in Italian city.

In time, I knew I had to return to Italy. For me, it feels like coming home, and my family feels it too. In 2012, we spent three unforgettable weeks visiting relatives and exploring the beautiful towns and countryside I’d heard about since childhood. That trip deepened my connection to the land and the people, and I’ve returned as often as I can ever since. Each visit feels like slipping back into something familiar, comforting, and deeply a part of me.

About Marcellina in Cucina

I started Marcellina in Cucina in 2009 after joining an online baking group called The Daring Kitchen. It’s no longer around, but at the time, it was a wonderful place to learn, share, and push the boundaries of home baking. Back then, blogging was still new and quite simple, just a space to connect and record recipes. Since then, Marcellina in Cucina has grown into a trusted resource for anyone wanting to master the tips and techniques of Italian cooking and baking.

Over the years, I’ve carefully tested and refined each recipe to make sure they work every time. Whether you’re learning to shape cavatelli or roll out tonnarelli, I’ll walk you through it step by step. You’ll find beloved family dishes like Italian chicken cutlets and steak pizzaiola, along with foolproof bakes such as focaccia genovese, savoiardi cookies, and baci di dama. These are the recipes that will give you confidence in the kitchen and make you the master baker in your family.

My Italian Food Philosophy: Eat Well, Enjoy Everything

Woman cutting vegetables.

I believe in eating what you love and letting your body guide you. Italians don’t ban food groups—you’ll find vibrant salads alongside rich, slow-cooked braises, plates of pasta served with seasonal vegetables, and always room for something sweet. It’s the old-fashioned way: everything in moderation.

  • The good foods of the world are too delicious to miss. So have that slice of Torta della Nonna, enjoy the tiramisu, and dunk your biscotti into your morning coffee.
  • Cooking doesn’t have to be complicated, but it should always be enjoyable. With a few go-to recipes, anyone can create something special. Try my tortellini alla panna or a comforting chicken vegetable soup. Use the best quality ingredients you can afford—Italian food celebrates simple things like legumes, fresh vegetables, fruit, pasta, rice, and olive oil.
  • And if you haven’t found what you’re looking for yet, take a look through my recipe index, where you’ll find more than 300 authentic Italian recipes to explore.

Thanks for taking the time to get to know me a little better. If you haven’t already, I’d love for you to subscribe. That way, you’ll never miss a new recipe—and we can keep cooking together, one delicious dish at a time.