Rosanna Marziale was born in Caserta, in the Campania region north of Naples. Her father opened his first restaurant in the 1950s and she grew up in this environment; and her key food memories centre on the people who worked and cooked in the restaurant. Her father and aunts often told stories of her grandmother. Although sick, she retained complete control of the household, particularly the food, even cleaning fruits and vegetables in bed. She opened her home to their friends and everyone was welcome at mealtimes.

Leaving the fold to develop her culinary talents, she trained with Martin Berasategui at his eponymously named three Michelin star restaurant on the outskirts of San Sebastián in northern Spain. She also worked under Gianfranco Vissani, at his two-star restaurant, Casa Vissani, in Baschi, central Italy. Here she learnt the backbone of high-end, classical, Italian cuisine, saying of the experience: ‘Gianfranco helped me realise my own style and voice in my cooking.’ But her greatest mentor remains her father, whose cuisine she remains deeply passionate about.

In 1998 she became head chef of the family restaurant, Le Colonne, in her home city, going on to earn a Michelin star in 2013. Her cuisine remains loyal to the traditions of suburban Naples, inspired by her childhood memories, but infused with fresh, experimental ideas. She told us: ‘Inside me there is a child building a catalogue of flavours from memories of the old bakery, local cheeses, fresh anchovies.’ Dishes such as Risotto with buffalo mozzarella, Risotto with San Marzano tomatoes and Soup with mussels and black mozzarella milk showcase the flavours of the region with modern creativity and flair.