I'm Riccardina Burdo — born in Puglia, based in London, and shaped by a life of flavours, stories, and flour-dusted hands.
Until 2023, I worked as an architect, but food has always been my true passion. In 2012, I published five iPad cookbooks on Puglian cuisine. Today, I continue to share recipes and memories through my blog and YouTube channel, where I explore the deep ties between food, heritage, and everyday life.
I grew up in a family with strong farming roots. My father taught me to forage wild herbs, and my mother taught me how to cook them. My grandfather, known by the nickname "Spigadolce," ran a small tavern in our village during the 1920s — a name inherited from his own parents, who once transported wheat from Puglia to Basilicata by horse-drawn wagons.
"Spigadolce" — meaning Sweet Spike — represents more than a family nickname. It tells a story of land, harvest, simplicity, and the joy of sharing meals. That's why I chose it as the name for my project.
Today, I hand-make orecchiette using the same ancient wrought iron spatula passed down from my grandmother — a tool that keeps alive the gestures and traditions of the women before me.
I work exclusively with organic semolina, and all my pasta is 100% egg-free and vegan-friendly, staying true to its origins. I care deeply about seasonality and the respectful use of ingredients — avoiding greenhouse-grown products whenever possible.
We often pay great attention to how we appear, but less to what we eat to nourish ourselves. For me, food is care, memory, and resistance.
I'm a proud advocate of the Mediterranean diet — not just as a healthy model, but as a way of life rooted in culture, nature, and community.
Riccardina Burdo