In this episode, chef Giovann Attard makes bragioli, a family recipe from his mum’s kitchen in Gozo, Malta. We chat about his journey, growing up with fresh produce at the family farm, the Moorish influences in Maltese cuisine, and buying eggs for the first time in London.
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Why Misplated?
Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.
About me
I'm Claudia, a producer and host. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!
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claudia.claudia.romeo@gmail.com
