Welcome to The Balanced Plate! I’m Micaela, and I believe the best food honors two beautiful traditions: the Italian cooking I grew up with and the incredible seasonal ingredients from local farms right here in Amsterdam. My farm-to-table catering and cooking workshops celebrate Dutch produce at its peak, prepared with Italian traditions passed down through generations. From corporate events to private celebrations, I create menus that change with the seasons — connecting you to the land, the farmers, and the story behind every ingredient. Ready to taste the seasons? Andiamo!
Late-summer Amsterdam cooking is all about sweet tomatoes, courgette, herbs and easy sharing plates. Here’s what to buy in August—and what to cook with it, Italian-style.
Handcrafted Brunch Boxes and Aperitivo Boxes are coming to The Balanced Plate—seasonal, market-led Italian classics for weekend pickup on the Overtoom. Launching Aug 7–8!
July in Amsterdam is peak “easy summer food”: sweet tomatoes, crisp cucumbers, green beans and courgette. Here’s how to cook it all, Italian-style—plus picnic-ready recipes.
June in Amsterdam is when ingredients do the work: berries, herbs, crunchy veg and picnic-friendly carbs. Here’s what to buy—and how to cook it, Italian-style.
Corporate summer event in Amsterdam? This guide covers when to book catering, which format fits best, and how to avoid last-minute logistics stress.
May in Amsterdam is peak spring: white asparagus, radishes, broad beans, and real salad season. Here’s what to buy and simple Italian-inspired ways to cook it.
April in Amsterdam is when spring cooking starts to feel effortless: asparagus, spinach, peas, radishes—and the first rhubarb and strawberries. Here’s what to buy and what to cook.
A cozy Dutch paasbrunch meets Italian Easter classics—plus my seasonal Italian-ish Easter lunch ideas (Amsterdam edition) you can prep ahead