A KITCHEN IN ITALY

Mimi Thorisson is a dear friend who has already been guest of the Orlando Imaginary Hotel in Issue III. Today we are delighted to share her new book, A Kitchen in Italy: A Year of Family Meals and Celebrations from Our Home.
Discover the interview of our Founder Antonella Pescetto to Mimi and be ready to get cooking!

Antonella Dellepiane Pescetto: What does a family meal mean to you in everyday life and on special occasions?

Mimi Thorisson: A family meal, for me, is the heartbeat of our days. It’s when everything slows down and we reconnect, no matter how busy life becomes. On ordinary days, it’s about simplicity — good ingredients, seasonal produce, and conversation around the table. On special occasions, it becomes a ritual: a celebration of love, togetherness, and the passing of time. The table is the stage for laughter, memories, and the comforting rhythm of family life.

A. D. P : What messages did you want to convey in this book?
M.T : I wanted to share the joy of living with the seasons, the beauty of imperfection, and the importance of cherishing daily rituals. A Kitchen in Italy is an invitation to slow down, to cook with intuition and generosity, and to embrace the sense of belonging that food can bring. It’s also a love letter to Italy — a place that has welcomed us so warmly and inspired me deeply.

A. D. P : How do you feel about calling Italy home, and how has Italian cuisine become part of yours?

M.T : Italy feels like home in the truest sense. The Italian way of life — the balance between work and pleasure, the devotion to food and family — has completely resonated with me. Italian cuisine has taught me restraint and respect for simplicity. I’ve learned that sometimes the best dishes have only three or four ingredients, but they must be the best you can find. It’s a philosophy that has quietly transformed the way I cook.

A. D. P : Your book offers recipes for the whole year. For autumn and winter, could you reveal a couple that are especially suited to these seasons?
M.T : Autumn and winter are about warmth and comfort. I love the leek, hazelnut and bra sausage tagliatelle – I could nearly say it’s my favourite! And the baked stuffed onions – so tasty and I love how the humble onion comes out as a superstar!

A. D. P : What does home mean to you? And how does cooking fit into that concept?

M.T : Home is where love manifests itself through small gestures — a candle lit on the table, a loaf of bread in the oven, children running through the kitchen. Cooking is how I express care and gratitude; it’s how I make a house feel alive. The smell of something cooking is, to me, the truest definition of home.

A. D. P : Do any of your children enjoy being in the kitchen with you, experimenting?

M.T : Yes, absolutely. They’ve all grown up surrounded by food and the rhythm of cooking. Some are more curious than others, but they all have their own little specialities now. My daughter Gaia loves baking, while Hudson is fascinated by sauces and flavours. It makes me so happy to see them approach food not as a chore but as something creative and joyful.

A. D. P : How do you celebrate Christmas? On the 24th and 25th? What are your traditions?

M.T : Christmas is a very special time for us. We celebrate both the 24th and the 25th — Christmas Eve is elegant and candlelit, with dishes like roasted capon, foie gras, or lobster pasta.

On the 25th, it’s more relaxed and family-oriented. The table is always dressed beautifully, with seasonal flowers, candles, and vintage tableware. Music plays softly, and we linger for hours — it’s about warmth and gratitude.

A. D. P : How do you and Oddur organise your photo shoots? Are they spontaneous, or do you plan every detail?
M.T : It’s a mix of both. After so many years of working together, we have a natural rhythm. Sometimes we plan everything — the light, the table, the mood — but often the most magical photos happen spontaneously, when the light hits a bowl of fruit just right, or a child and dog run through the frame. We trust each other’s instincts completely, and that gives our work a natural, unforced quality.

A. D. P : Your wonderful children are growing up. How do you feel about their growth and the passing of time?
M.T : It’s bittersweet. I’m proud of the people they’re becoming — kind, curious, creative — but I also miss the little moments of their childhood. Time passes so quickly, and it reminds me to cherish every meal, every laugh, every story told around the table. Food has been our constant companion through it all, binding us together as they grow.

A. D. P : Your cuisine blends cultures — Chinese, French, Italian. How has it evolved with this new book, and where do you see it going?
M.T : My cooking has become more instinctive. I no longer feel the need to define it — it’s simply a reflection of who I am and where I’ve been. This book brings together all those influences, but with a deeper sense of belonging to Italy. I imagine my cuisine will continue to evolve naturally as life unfolds — always rooted in tradition, but open to discovery.

A. D. P : Are there other gastronomic cultures you would like to explore? Would you ever move again to immerse yourself in them?
M.T : I’m endlessly curious about food cultures. I am not planning to move anytime soon, but I would like to spend more time in China to discover all the regional cooking cultures. I know Hong Kong, Shanghai and Beijing well, but the country is so vast that there is a lifetime of cooking to discover.

A. D. P : Thinking of Proust’s madeleine… what recipe from your childhood brings back sweet memories?
M.T : My dear mother passed away this year. She was French and lived in Hong Kong for over 50 years with my father. She always loved red bean soup, a classic Chinese dessert — warm, sweet, and comforting with a touch of mandarin peel. Its scent instantly brings me back to childhood evenings when everything felt simple and safe. Food has that incredible power to transport you through time.

A. D. P : Are there any recipes that your children always ask you to make?
M. T : Yes, many! They always ask for spaghetti alle vongole in summer, chocolate fondant cakes, and my Sunday roast chicken. These are our family staples — simple dishes that carry so much love and nostalgia.

A. D. P : If you had to improvise a dinner just for you and Oddur, what would you prepare?
M. T : I’d keep it simple but elegant — perhaps fresh tagliolini with truffles, a good bottle of Barolo, and a beautiful salad of bitter greens. And maybe a small tarte tatin to share. It’s never about extravagance; it’s about creating an atmosphere of warmth and pleasure.

A. D. P : Your work always conveys a refined yet welcoming aesthetic. What do you like to surround yourself with while you cook?
M. T : The kitchen is my sanctuary where beauty and comfort meet. I love fresh flowers — they bring life and poetry into the kitchen. I often play music, anything from the 80’s hits to jazzy tunes – I have a classic Roberts radio that I can’t live without. Candles, linen aprons, a nice installation of seasonal produce on the table, my beautiful collection of Staub cast iron pots and pans, kitchen tools I picked from my travels… These details make cooking an emotional experience.

Book Copyrights:

Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Text copyright © 2025 by Marie-France Thorisson. Photography copyright © 2025 by Oddur Thorisson.

You can purchase the book at this link.

Newsletter

A Year of Family Meals and Celebrations from Our Home

Words by Antonella Dellepiane Pescetto

Further Reading

DARIJA BAZDAN

By Antonella Dellepiane Pescetto

INSEPARABILI

By Antonella Dellepiane Pescetto

A KITCHEN IN ITALY

By Antonella Dellepiane Pescetto

THE ETHERNAL GOTHIC

By Anna Maria Giano

CANTINE DEL GAVI RETREAT

By Antonella Dellepiane Pescetto

OLYMPIA

By Orlando Team