About The Table of Yesteryear,
the Flavors of History!
the Flavors of History!
“Gastronomy is the art of using food to create happiness.”.
This quote from English sociologist and history professor Theodore Zeldin captures the importance that cooking has in my life. For me, cooking is not just a passion or a necessity, it is a profound expression of care and affection .
Every recipe, every ingredient chosen, every dish prepared is a way for me to care for my family and friends, to show them my love and gratitude. Cooking fills me with joy, and what's even more wonderful is the ability of this joy to spread: by cooking, I share happiness with my guests.
History and cuisine, the ingredients of my passion
History, nourishing discoveries
History with a capital H is my second passion! Exploring eras such as the Roman era, the Middle Ages, the Renaissance, the Grand Siècle, the Napoleonic era... So many historical treats for my mind, hungry for discoveries about the way of living, cooking and entertaining in times gone by.
Fascinating journeys to the heart of table living in each era , where each ceremony, dressing, code, practice, both unique and emblematic, takes me on extraordinary and sensory odysseys.
A tasty library
More than 400 cookbooks complete my library, which continues to grow with new contemporary or historical culinary discoveries .
After having composed my current collection of cookbooks, concerning different countries (Italy, France, England, United States, Turkey, Spain, Thailand, Japan, Argentina, etc.), it was during a trip exploring the Châteaux of the Loire Valley in 2016 that I discovered the first recipe books from ancient times .
My heart races, the evidence is there, I have just made the connection between my two great passions, cooking and history !
Diving into these culinary art books from distant times meaningfully combines my powerful love for gastronomy and my immense interest in History, which has continued to grow since my arrival in Paris, more than 11 years ago.
Since then, more than 180 works dedicated solely to ancient periods (from the ancient Roman era to the Belle Époque) have been added to this gourmet collection . They offer me nourishing prisms on the cuisine of yesteryear , on the art of entertaining and living the table during these past periods.
Periods which have contributed to shaping the identity and the singularity of these historical periods that I love so much.
More than 400 cookbooks complete my library, which continues to grow with new contemporary or historical culinary discoveries .
After having composed my current collection of cookbooks, concerning different countries (Italy, France, England, United States, Turkey, Spain, Thailand, Japan, Argentina, etc.), it was during a trip exploring the Châteaux of the Loire Valley in 2016 that I discovered the first recipe books from ancient times . The evidence is there, I have just made the link between my two great passions, cooking and history !
Diving into these culinary art books from distant times meaningfully combines my powerful love for gastronomy and my great interest in History, which has continued to grow since my arrival in Paris, more than 13 years ago.
Since then, more than 180 works dedicated solely to the cuisine of ancient times (from the ancient Roman era to the Belle Époque) and to the history of gastronomy have increased my gourmet collection . They offer me nourishing prisms on the cuisine of yesteryear , on the art of entertaining and living the table during these past periods.
The table of old times
will take you on a new culinary adventure
will take you on a new culinary adventure
Why a blog about old recipes and the art of living from yesteryear?
Testing new recipes and exploring the art of hosting in times gone by offers me the opportunity for fabulous exploratory journeys.
Like extraordinary dreams, with my eyes open, during which the discovery of new flavors and methods of preparation and tasting of the time nourish my joy.
A passionate activity that brings me a beneficial serenity. Feelings that are necessary in the midst of the frenetic times in which we live, where little room is left for the wonder of simple things of the heart.
My recipe? Testing, experimenting with old-fashioned cuisine and sharing with you good culinary practices and period atmospheres.
My approach? Every weekend, as my professional week draws to a close, my passions take center stage! A special, almost intimate moment during which I experiment with old recipes.
My intention is to revive the flavors of yesteryear . Forgotten recipes that truly express the taste of the era in question and that are perfectly achievable with today's ingredients. Because what also drives me, beyond the discovery of this extraordinary ancient culinary art , is to be able to share it.
It is therefore the love of sharing that made me want to go even further with the creation of La table du temps jadis . A lively, joyful, daring blog, open to the greatest number, which offers you the discovery of new old recipes , directly from eras that I particularly like.
My goal is to offer you the opportunity to access a balanced selection of dishes (starter, main course and dessert) from each era, so that you can, in turn, organize your menus according to your tastes and preferences. Original recipes, recipes that have passed into history and been forgotten for various reasons, for which charming anecdotes are told to you, here on my blog or on my social networks ...
My story, my values,
the spices of my reason for being
the spices of my reason for being
"The will must imagine too much to achieve enough ." The words of the philosopher Gaston Bachelard set the tempo of the vital energy that has always flowed in my heart. Because yes, my life would not be what it is today, if the will had not been the first lever and the most powerful of the engines.
I am convinced that each of us, whatever the pitfalls and the back roads, can turn a difficulty into an opportunity and an unpredictability into a new path. We are masters of our thoughts, and we have a responsibility, that of acting on what we have control over, to take our destiny in hand with willpower and determination. And perhaps also that of having the foresight to let go of what we cannot act on. After all, aren't the limits those we set for ourselves?
Let's dream big and dare to change, and the recipe will definitely be delicious, and the aromas even tastier!
A love of cooking and an early career in hospitality
A joyful child, especially thanks to my mother's love, I was born in Italy. The second child of two siblings, my father worked in the merchant navy. Although he was often absent, he truly loved cooking. When he wasn't working, he loved to cook. I think he could have been a skilled chef, if his footsteps hadn't led him across oceans so many times.
Is it the echo of a family background or simply the context of schooling that leads me to study hospitality in Liguria, on the Italian coast? Professional studies chosen almost by default and yet quickly a source of joy thanks to an apprenticeship that stimulates my appetite for doing good and commitment .
My studies focused on hotel administration, but from the age of 14, in order to earn a little money, I started working during the summers in a bar the first year and in beautiful hotel restaurants thereafter. I discovered the intensity of the service, the energy of doing things, the contact with customers and this allowed me to experience commitment and determination.
From brigade leader to accounting, agility at the heart
With my diploma in hand, I continued to work in hotels on the Ligurian coast until one day a client, seduced by my sense of service, offered me a job within a large hotel chain in Milan. An unexpected boost, here I am at 23 years old, responsible for the breakfast service, with a brigade of 10 people. An incredible opportunity that allows me to improve my skills in management and team coordination .
A first experience followed by a second in the hotel industry in Milan. I met the man who would become my first husband. To make my schedule more compatible with married life, I left the hotel industry and joined the administrative department of an industrial company.
A big career gap, but I took on the challenge and, to my great surprise, I was seduced by the challenges of these new roles . It was at this time that the sudden death of my mother turned my young life upside down. I was 26 years old and I lost my compass, my bearings. A great period of sadness followed and I resigned to take the time to find myself.
Almost out of survival or resilience, I have to take control of my destiny . To gently reconnect with the rhythm of work, I accept a temporary job as a receptionist in an industrial company. Although overqualified, I find meaning and commitment, I provide service, get involved, evolve, grow...
I am 28 years old, and I have a deep desire to learn in this same multinational company that trusts me by offering me a contract in the Finance department.
The values of excellence, the love of a job well done
The various opportunities for development within this company offer me many opportunities to excel . I seize them with enthusiasm, with this deep-rooted desire for excellence , and as my only goal the need for improvement, to prove to myself that I can do it.
Thus, throughout my various positions, I consolidated my knowledge and resumed studies alongside my professional activities. With great resilience and thanks to the unconditional support of my brother (following my divorce and the death of our father we became closer than ever), I obtained a university degree in economics and business management in 2010. An additional qualification that allowed me to work internationally with a promotion that brought me to Paris in May 2011.
Visiting Paris was a dream come true, my mother's. By moving here, it's a bit like honoring her memory and fulfilling what she would have loved to do.
My love for Paris is intense, vibrant, and real. I love the energy of this city, steeped in history, so romantic, and stunningly beautiful.
My career took a new turn when the company offered me a great opportunity within the Group's Human Resources department in 2014. And because my thirst for learning is hard to quench, in 2018 I obtained my MBA in Paris.
My passions for history and ancient cuisine are enhanced in France.
I am Italian and by essence an epicurean of life who loves beautiful tables, the art of the table and good food. Aesthete and passionate about everything related to the old, I love exploring the history, eras, moods and atmospheres of these fascinating centuries.
But alone in Paris, it's not easy to live and share my passions. And as life never ceases to offer gifts to those who know how to see them, my path one day crosses that of a great epicurean, also in love with history, fine dining and, it seems, also with me.
I married my second husband, Philippe, who works in the same company as me in Paris, in December 2018. And this, a few months after the most romantic marriage proposal, made in St. Mark's Square in Venice, to the sounds of "La Vie en Rose", the day before a trip on the Orient Express. For me, who has always loved romances, here is a lovely gift from life (and especially from my lover)!
And it's together that we feed off these thrilling historical sagas. A shared passion, which today is sublimated in what could have been a simple hobby, but which holds a crucial place in my heart: cooking and the art of living well at home.
I am Italian and by essence an epicurean of life who loves beautiful tables, the art of the table and good food. Aesthete and passionate about everything related to the old, I love exploring the history, eras, moods and atmospheres of these fascinating centuries.
But alone in Paris, it's not easy to live and share my passions. And as life never ceases to offer gifts to those who know how to see them, my path one day crosses that of a great epicurean, also in love with history, fine dining and, it seems, also with me.
I married my second husband, Philippe, who works in the same company as me in Paris, in December 2018. And this, a few months after the most romantic marriage proposal, made in St. Mark's Square in Venice, to the sounds of "La Vie en Rose", the day before a trip on the Orient Express. For me, who has always loved romances, here is a lovely gift from life (and especially from my lover)!
And it's together that we feed off these thrilling historical sagas. A shared passion, which today is sublimated in what could have been a simple hobby, but which holds a crucial place in my heart: cooking and the art of living well at home.
Birth of La table du temps jadis, a saving breath
During my 2023 summer vacation at Lake Garda, I'm thinking about finding a hobby to create rejuvenating moments for myself throughout the year. One day, the evidence suddenly became clear: what if I combined my love for history with my passion for cooking?
While the cuisine of yesteryear captured my attention for years, the idea is there, intense, powerful, without appeal!
As someone who loves cooking old recipes , I can try this historical immersion of tasting and share it. It's decided!
I'm going to offer it to all of you in a blog that talks about my immense passion for old cuisine... I'm going to create joy for myself and share it with you!
The table of old times was born… Welcome to my home!
Each era, its history and its cuisine
Beyond books on recipes from yesteryear, reading books that evoke ways of "living at the table" in each era is a constant source of delight for me.
Discovering these tasty anecdotes about the origin of different dishes, about these specific ways of preparing a meal , setting a table and entertaining. Understanding the codes, the etiquette of the time, the culinary practices... So many additional pleasures that tell me about the typicality of good eating of an era .
It was only natural that I wanted to share all this food for the mind and heart , so that you too could discover and experience new recipes from yesteryear. And just like me, give you the opportunity to feel the joy of discovery!
