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!
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
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.