Giovanna Eusebi

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No biography available.

Latest articles from Giovanna Eusebi

Recipe: Pasta E Fagioli by Giovanna Eusebi of Eusebi Deli in Glasgow

There is nothing that brings people together more than a shared passion. Two of my biggest loves in life are, of course, great food and travel. I am fortunate to be a member of Slow Food, which allows me to explore both of these two passions and share the joy with others. This year, I was asked to attend Terra Madre with Slow Food and the experience is one I will never forget.

Recipe: Seafood linguine with pangrattato

Small businesses thrive because of the people in and around them. From the chefs to those behind the counter and the customers, it’s people that truly make a business what it is. There is an authenticity that goes beyond the purchase with family businesses. Our deli in the East End was no different. It felt more like an extension of our living room than a place of commerce.

Recipe: pomodoro summer soup

'Alimentari" is the word for grocery store or deli in Italian, its literal meaning is good food and camaraderie. That is what was celebrated each day in our deli in the east end and in the current west end restaurant today. The business then, as it does now go beyond commerce, it is about the people who come to eat with us and the people who work here. That is what makes Eusebi so special.

Recipe: Tuna Puttanesca by Giovanna Eusebi of Eusebi Deli in Glasgow

The Italians capture summer by the sea in one word, "salsedine". It defines the fragrance of the salty air, the ripples of ocean life, beating new life into worn-out city dwellers. My own memories of Italian beach life, from a child to a teenager and then as a mother bringing her own children, is the sense of freedom and the priceless contentment it affords.

Giovanna Eusebi recipe: home-made ricotta

Spring brings new beginnings. The earth smells sweeter, the dullness of winter has become a distant memory. The Italian Spring Table resembles an Arcimboldo painting. Artichokes in bloom, bright peas, young cheeses like ricotta and Pecorino made with the season’s first sweet milk. Memories of planting curvaceous broad beans from my grandmother’s field will always stay with me. We ate our body weight in fava beans, my Grandfather’s loot of spindly wild asparagus was met with shrieks of excitement. These simple celebratory rituals have never left me.

Giovanna Eusebi cooks up memories of her father

I was always at my dad’s side; I was his ‘pal’. My earliest memories of him were standing at the sink, looking up at him. He used to shave with a bar of soap, a short stubby brush and a razor.

From Italy to Scotland ... mum's healing salad

MY mum means many things to me: strength, survivor, determined, loving. Gina is an ordinary woman with an extraordinary life. Born in December 1942 in the small village of Castelforte, southern Italy, she is the eldest of four children to Armando and Maria. By the age of 13 she was an accomplished seamstress, a protégé of a local skilled embroider, fluent in three languages – Italian, Portuguese and French, although never formally educated until she reached Lyon with her parents. Her path took her from the idyllic Mediterranean village to San Paolo, Lyon and then finally to Glasgow.