Max & Me

Eugenia e Massimo

Massimo Eugenia - Tuscany Cooking

Originally from Liguria, after meeting Massimo in 1998 I moved to Tuscany where I have been able to deepen my knowledge of the regional cookery and its typical products. Qualified in General Cooking, High Cuisine, First Courses and Pastry Dishes from the prestigious Cordon Bleu School of Culinary Arts, in Florence I have been able to cultivate this innate passion which I inherited from my paternal grandmother. She patiently taught me from a very young age how to blend and select only the very best

products. From the vegetable patch to the chicken hutch, from the fields to the fishmonger, she gradually revealed, through play, the secrets of the Ligurian kitchen, which have been passed down from generation to generation. Another grandparent, this time my maternal grandfather, passed on his great love for the cultivation of olives, which later drove Massimo and myself to study the production processes of this fruit, passing the official course for olive oil tasters. To this day my family in the Ligurian hinterland continues to produce an excellent extra virgin olive oil made with the renowned ‘taggiasca’ olives, as well as pickled olives and patès, which are widely used nowadays, not just in the traditional cookery of the region, but throughout the world.

Through years of studying, and a career which bore no relation at all to cooking, my secret wish was to combine my family’s tradition of good cooking with my undying passion for culinary art. With the support of Massimo, we are finally able to share this ‘dream’ with you.