About Me

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 cooking has always been my true passion. In 2012, I published five iPad cookbooks on Pugliese cuisine. I continue to share recipes through my blog and YouTube channel.

I grew up in a family with deep agricultural roots. My father taught me to forage for wild herbs, while my mother taught me how to cook them. My grandfather, nicknamed "Spigadolce", ran a small osteria in the village back in the 1920s.

Spigadolce

"Spigadolce" means "Sweet Spike" and represents a story of land, harvest, simplicity, and the joy of sharing meals.

The Craft

I make handmade orecchiette using the same ancient wrought-iron spatula passed down from my grandmother.

• Organic semolina only
• 100% egg-free and vegan
• True to authentic origins
• Seasonal and mindful ingredients

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.