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!
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
March is the in-between month: winter produce is still strong, but spring starts peeking through. Here’s what’s in season—and easy Italian ways to cook it.
Cozy February cooking, Italian-style: simple beet and cabbage/kale tricks (even if you think you don’t like them), plus what’s in season and a no-stress Valentine’s menu.
Italian pantry staples (Amsterdam edition): 10 essentials to cook faster, waste less, and make simple dinners taste truly Italian.”
Aperitivo is Italy’s ritual of connection. Here’s what it means, aperitivo vs apericena, and how I host Italian aperitivo nights in Amsterdam.
Winter is for comfort and creativity. Join our seasonal pasta workshops—new shapes, new sauces, and a seat at the table for every pasta lover.