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!
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.
A year of pasta, new friendships, and unexpected ingredients—here’s what made 2025 unforgettable at The Balanced Plate, and why I can’t wait for more delicious moments in 2026.
Planning a holiday buffet? Learn how to create a memorable spread with seasonal winter ingredients, Italian-inspired dishes, and smart prep strategies that let you actually enjoy the party. From antipasti to tiramisu, here’s your complete guide to stress-free holiday entertaining.
Italian winter soups meet Dutch seasonal ingredients. Learn the stories behind my favorite recipes and discover my simple formula for building your own perfect comfort soup.
Discover how to create a magical Italian-inspired autumn dinner party that brings friends together. From seasonal farmers market finds to cozy table settings and my favorite fall recipes, learn the secrets to hosting an evening your guests will remember—without the stress.
What happens when Italian culinary traditions meet Dutch seasonal ingredients? Join me as I share the farm visit that reignited my passion and why I’m committing to seasonal, local cooking that honors both flavor and the earth.