Sofia Gallo: From Palazzo Ventimiglia in Cilento to the Brompton Road + Pesto Recipe
Author: Sofia Gallo
There is a specific, muffled silence that greets you when you step off the bustling Brompton Road and into Divertimenti. I visited for the first time recently to see the Cookery School, and I was instantly struck by the atmosphere. It is a true culinary Aladdin’s cave, where every corner has a surprise waiting to be discovered. For an Italian who grew up with a deep respect for the tools of the kitchen, and a mother whose own obsession with having the "right" equipment for her craft is legendary, it felt like discovering a sanctuary. Walking through those aisles, I knew immediately that this was the place I wanted to share my story. To be returning so soon as a guest teacher feels like a true full-circle moment.
From the Palazzo Fields to the MasterChef Kitchen
My approach to cooking is inseparable from my Italian heritage. I remember foraging with my Nonna in the wild fields at the back of the Palazzo Ventimiglia where my grandparents lived; we would gather what the earth offered, learning the value of ingredients at their source. Cicoria e fasuli, comes to mind. Back in the kitchen, this rustic simplicity was balanced by my mother’s artistry, I was surrounded by her delicious, highly decorated homemade cakes, where precision and beauty were just as important as flavour.
This upbringing created a culinary path of constant evolution. In our upcoming masterclass, we will explore that progression together moving from a traditional, rustic gnocchi di semola alla Sorrentina (a staple of my childhood), to the more elevated and technical Raviolo San Domenico. This transition from simple roots to refined plates mirrors my own creative path since my time on MasterChef UK. My goal is to build your confidence; I want to pass on these traditions while giving you the ability to truly 'wow' your guests at your next dinner party.
Cooking with the Seasons: The Versatility of Pesto
In an Italian kitchen, we have always cooked in harmony with the seasons. Pesto actually comes from the Italian pestare(to pound or crush). It is a technique, not a single recipe and by swapping ingredients, we can enjoy pesto all year round, from the bright herbs of spring to the iron-rich, earthy greens of winter. To celebrate this seasonal shift, I am sharing my Cavolo Nero, Pine nuts & Pistachio Pesto. It is deep, earthy, and unapologetically rustic, a masterclass in texture.
Recipe: Cavolo Nero, Pine nuts & Pistachio Pesto (Serves 2)
- 60g Cavolo nero leaves (stalks removed)
- 20g Toasted pine nuts & 10g Toasted pistachios
- 40g Extra virgin olive oil
- 1 Clove of garlic & 20g Pecorino cheese, finely grated
- 1 tsp fresh lemon juice, sea salt, black pepper, and lemon zest to garnish
Method:
- Blanch chopped cavolo nero for 3 minutes, then plunge into icy water to ensure a vibrant emerald green colour. Squeeze the leaves firmly to remove all moisture.
- In a mortar and pestle (or blender), break down the garlic and toasted nuts. Add the cavolo nero and pulse to a coarse, rustic consistency.
- Stir in the olive oil, Pecorino, and lemon juice. Season to taste.
- Toss with freshly cooked pasta and a splash of starchy pasta water. Finish with fresh lemon zest.
Join Me at the Table
Our upcoming masterclass is a fully immersive experience. We will spend the evening together flouring the worktops and mastering the art of handmade dough. Once the work is done, we’ll do what Italians do best: sit down together as a group to enjoy the feast we’ve created, accompanied by a glass of wine and plenty of conversation.
Book Here: Wednesday 15th April, 6 - 9:30pm
