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Mamma Luisa, (“PUCCI” for the friends) flew all the way from Naples to join her son in London.

She is right what you would expect when people remark the Neapolitan art of welcoming.


Counting 6 siblings, 3 kids, many nephews, various cousins, even more friends and partners of the above mentioned, a normal “tavolata” (get together) will count a minimum of 40 hungry mouths!

Making dessert is her passion, keeping her family recipes alive is her mission! She might be quite jealous of her recipes but who knows, if she likes you, Mamma Luisa might be happy to share one or two tips! 

Welcome on board Mamma Luisa!

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4 people

● 500 gr Mozzarella

● 4 Big Tomatoes (better if Fiascone)

● Basil

● Origan

● Extra Vergin Olive Oil

● Salt

Slice the tomatoes and  salt them to taste.

Slice the mozzarella and alternate the mozzarella and tomatoes on a plate.

Sprinkle the origan and drizze the oil.

Add Basil leaves and enjoy!

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4 people

● 4 Pork sausages

●3 Bunches of Friarielli (Wild Broccoli)

● 1 Clove Garlic

● Chili

● Extra Virgin Olive Oil

● White wine

Clean the friarielli: remove the stems and the damaged leaves. Wash them and boil them for few minutes.

Heat a frying pan with olive oil, garlic and chili, when it start to sizzle, place the sausages.  After few minutes drizzle some white wine and prick the sausage with the fork to let the juice out. Brown the sausage on all sides.

When the friarielli are ready, strain and simmer them with the sausages on medium heat until the sausages are cooked. Buon Appetito!

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