“La cucina è sempre stata il luogo in cui ogni mio malumore si trasforma in serenità. E’ luogo di svago e di concentrazione, di fatica ma anche di grandi soddisfazioni. Da sempre il luogo in cui, tra una pentola e il “gustoso” bollire dei miei ragù, ho chiaccherato con i miei figli nei momenti di più dolce confidenza. Ho trasmesso a loro il piacere di condividere la creazione di un momento di
aggregazione, perchè non c’è niente di meglio dopo una giornata di lavoro, del trovarsi a ridere e scherzare davanti ad un buon bicchiere di vino e ad un piatto di di spaghetti fumanti.”

La passione di Donatella nasce nella sua famiglia, composta da quattro sorelle, la mamma, la zia e padre, unico e orgoglioso uomo di casa! Nonostante per molti anni si sia dedicata a lavori lontani dai fornelli, ha continuato a coltivare la sue passione per la famiglia e gli amici. Solo ad un certo punto della sua vita ha capito che era il momento della svolta e che la cucina sarebbe stata la sua “culla” perfetta . Ha cominciato quasi per scherzo, (o forse è il caso di dire per amore!) nell’agriturismo di famiglia gestito dal figlio Michele, coccolando gli “amici-ospiti” in calorose cene Toscane, ambientate nella luce fioca del giardino di casa.

La cosa ha riscosso tanto successo, che prima le cene si sono fatte sempre più frequenti, poi sono nate altre idee, come i corsi di cucina, a cui oggi dedica la maggior parte del sue impegno.
La voce a quel punto si è sparsa e la rete di conoscenze si è fatta sempre più fitta tanto che le occasioni di lavoro sono diventate più importanti ed interessanti.

Rising Star
The phenomenon of Donatella’s cooking gained success quickly. At the start, the dinners became steadily more frequent. Then later, other ideas for were borne from there, like the Gustasapori cooking classes to which most of the work is dedicated today. At this point word got around, her network of people grew, and the work opportunities became more important, as well as more challenging. Over the years Donatella has been invited to appear on television shows on the national channels (“La Domenica Del Villaggio” first, then “Linea Verde” on Rai 1). Donatella is a prominent participant at the yearly Tuscan Sun Festival (“Festival del Sole”) in Cortona, giving demonstrations and lessons on Tuscan cooking throughout the week’s busy schedule. (www.festivaldelsole.com)

Research And Experience
Donatella has honed her skills next to the authoritative figure of Dr. Guido Gianni, expert and researcher of Tuscan cooking, as well as prolific author. Under his mentorship for years, Donatella learned the ancient local culinary traditions which span centuries, and discussed in detail the fine points of the Aretino cuisine. The cooking school’s name, I Gustasapori, was in fact invented by Dr. Guido Gianni for Donatella, and demonstrates their close ties and her respect for his work. At the Accademia Della Cucina Italiana in Arezzo, Donatella participates in the ongoing academic work of identifying and classifying dishes offered by the area’s restaurants. Among the international organization’s responsibilities is the critiquing and ranking of restaurants, the results of which are published in the yearly Restaurant Guide. Donatella actively broadens her culinary knowledge by participating in several varied cooking courses. She has taken classes in the local area of Cortona and Arezzo, as well as an extended-length cooking courses at Riva del Garda where the very most famous chefs from all over Italy give lessons. She is the trusted source of local culinary tradition. Colori Toscani, the official tour operator of the province of Arezzo, engages Donatella as the cooking instructor for visitors to the area.

Donatella In North America
Donatella has brought Tuscan culinary culture as far west as Vancouver, Canada, where she has given lessons in the houses of food enthusiast friends. Yearly she travels to Dallas, Texas, to cook at the 4 star Amore Ristorante. There she organizes wonderful dinners, all deliciously “alla toscana”. Her skill has brought her renown and priveledge far from home. In North America Donatella has taken great pleasure sharing the recipes and knowledge with people eager to learn about and enjoy the Tuscan bounty.

The Grim Gourmet
Not long ago Donatella was secretly taste-tested by a guidebook food critic. The man, a serious gourmet with a grim expression of intense focus, was hunched over his plates with fierce concentration. Donatella, concerned that perhaps something was amiss, asked if everything was to his liking. The critic then declared over his lovingly prepared offering, “This food has SOUL.” It was only after receiving a notice in the mail informing that she was short-listed in the Touring Club Italiano guidebook that Donatella realized that peculiar man was an undercover food critic.

Tuscan Soul Food
Donatella has painstakingly perfected the best classical dishes Tuscany has to offer. She also has the knack of reinterpreting the traditional plates and giving them new life. And although her specialty is “soulful” Tuscan cooking, she has the talent and intuition to create and invent along the way. This combined with her constant research and study of recipes new and old make her uniquely qualified to head the Gustasapori Cooking School.