Women and Cooking: A Story of Talent, Passion, and Innovation

The Mama Gina restaurant is heart, authenticity, and care, first and foremost that of Gina. A woman of great sensitivity and talent, passionate about traditional Lombard cuisine, and attentive to sustainability issues.

💬 Gina, what does it mean for you to be a woman in the kitchen?

“For me, the kitchen has always been home. It’s the place where stories, passions, and cultures come together. Being a woman in the kitchen means bringing balance, organization, creativity, and a special attention to detail. Every dish tells something about the person who prepares it, and I want those who taste my dishes to feel that authentic warmth.”

It’s often said that when a woman is in the kitchen, the entire environment benefits from it. That’s why today we want to tell you the story of three extraordinary women who have made a mark on international gastronomy, inspiring generations of chefs.

👩‍🍳 Eugènie Brazier (1895-1977) - The first female chef with 6 Michelin stars

Simply phenomenal. Eugènie was a revolutionary figure in French cuisine and the first woman to earn six Michelin stars. Considered the icon of Lyonnaise cuisine, she was a mentor to the famous Paul Bocuse, becoming a reference point for global gastronomy. Her cuisine, based on traditional dishes, influenced generations of chefs.

💬 Gina, what dish best represents your idea of authentic cooking?

“Without a doubt, my handmade pizzoccheri. They are a symbol of home, tradition, and love for simple, genuine ingredients. Every time I prepare them, I want those who taste them to feel the warmth of family cooking and respect for tradition, with a touch of personality that makes every dish unique.”

🌎 Rosetta Costantino - Ambassador of Calabrian cuisine in the USA

A chef and writer who brought Calabrian cuisine across the ocean, introducing American palates to authentic dishes like ’nduja, homemade bread, and soppressata. Her work helped highlight the gastronomy of Southern Italy globally, proving that our cuisine is rich in history and unique flavors.

💬 Gina, if you could take a dish from Mama Gina abroad, which one would you choose?

“Without a doubt, polenta taragna with cheese and mushrooms. It’s a dish that tells the story of our land, our pastures, and our love for the mountains. And, let’s face it, no one can resist creamy polenta!”

🌱 Alice Waters - The mother of “farm-to-table” cuisine

In 1971, she opened Chez Panisse in Berkeley, California, the first restaurant to promote the concept of zero-mile cooking in the United States. Thanks to her, the world began talking about sustainable cooking, seasonality, and organic farming. Today, her influence can be seen everywhere, from food policies to the presence of organic food in schools.

💬 Gina, how important is ingredient selection for you?

“It’s everything. A good dish always starts with the quality of the ingredients. I choose only fresh, local, and seasonal products because authentic flavor comes from the raw material. I love working with products from my garden because behind every ingredient, there’s a story, and I want to tell it through my dishes.”

🌸 The legacy of women in the kitchen

These three women have changed the world of gastronomy with their talent, determination, and passion. Mama Gina draws inspiration from them, continuing a cuisine that blends tradition, innovation, and love for the land.

💬 Gina, what would you say to women who dream of working in the kitchen?

“I’d tell them not to be afraid. The kitchen is still a male-dominated world, but women have an incredible talent for details, management, and creativity. You have to believe in your worth and always put your heart into every dish. Cooking is made of passion, and if you have it, nothing can stop you.”

Happy March 8th to all the women who make the kitchen a special place every day! 💛

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