Actress, director, model, Joanne Palmaro is on all fronts, especially when it comes to Italy. His collaboration with the Eataly boutique gave him the opportunity to give free rein to his love of gastronomy. Interview of the pasta lover the most fashionable of the moment.
Joanne Palmaro has been multiplying hats and artistic projects for more than five years. Born in Nice, but above all Franco-Italian, the actress, director, influencer and soon to be screenwriter makes it a point of honor to make her origins gravitate around her world, in each of her gestures. His great love for Italy would not be complete without his legendary passion for its gastronomy. And of course for the spaghetti of his nonna (“grandmother”, in Italian) to savor with all the sauces.
To go further, she joined forces in March 2021 with Eataly, the Italian market in Paris, with whom she created a pasta recipe, every month, for a year. Today, Joanne Palmaro lives between Rome and Paris but much prefers to enjoy the idleness of her house on the Amalfi Coast. Italian meeting.
Miss Figaro. – A whole year inventing your own recipes… What does that mean to you?
A crazy dream! The opportunity to take a first step into the world of cooking, too. But I think it’s above all a way to bridge my origins. For me, France and Italy have very complementary cultures. At the time, we found this fusion in a whole bunch of Italian-French productions, in the cinema for example, or in song… We loved each other very much and I have the impression that this love has been lost with time. I would like to intertwine again.
How do you get your ideas?
They are first motivated by the desire to bring my own touch to Italian cuisine, I think… I’m not going to have fun redoing the carbonara or the cacio e pepe, which are traditional recipes seen and reviews. Especially since the Italians already make them really well! On the other hand, I wanted to integrate a little of my ecological commitment. For example, by essentially creating vegetarian recipes. I wanted to show people that you could make delicious things with few ingredients and seasonal vegetables.
Where does this love for pasta come from?
So there, it’s been my biggest passion since I was very little. A real Proust madeleine has always been, and by going to live in Italy, I’m afraid it’s gotten worse… First of all, it’s something I share with the nonna during endless lunches where we both cook while talking for hours. She’s the one who taught me how to cook, it’s all about her… In fact, pasta is the symbol of great love and above all of a very family spirit. Thinking about it, it is even the pretext of a philosophy of life, of a love of sharing, union and generosity. That is exactly what I want to convey in my life to the people around me: the Italian art of living. Didn’t Fellini say that life was a combination of magic and pasta?
How would you define your signature?
By my Italianism of course! But not only that, I also draw a lot from my travels, my encounters… I don’t stop at one style, I absolutely immerse myself in everything that surrounds me. I often go to the United States because my brother lives in New York, but I also lived in Australia, and I still have family there. So when I go there, I love being inspired by their very “cool” way of life. They are really different universes but it is beautiful to see. And precisely, I think that this desire to live at a very gentle, very slow pace is something that I look for a lot in my life, and therefore in my cooking.
What are your sources of inspiration?
My intuition. I try to use my senses to the maximum. But also simplicity. When I cook, I want it to be as uncluttered as possible. So it goes through basic ingredients like parmesan, olive oil, garlic, lemon… A nothing to make a whole! Otherwise, on a daily basis, I am very driven by Italian cinema of the modern era. Sophia Loren of course, Claudia Cardinale, Marcello Mastroianni whom I adore…
Has confinement changed your relationship to cooking?
Yes, he gave me time. I was able to cook a lot during this whole period, and in a way, this is what allowed me to work on my recipes and to share them. I had long days to understand the products I was using, to create recipes, to make mistakes, to start over, to improve… I had always had this desire to practice, and confinement helped me to make it happen. in a very simple way.
Your go-to pasta recipe?
Lemon pasta. For that freshness on the palate reminiscent of summer beach days. A huge pleasure to devour!
The ones that take you back to your childhood in the blink of an eye?
The meatballs of my nonna sure.
Your star ingredient in the kitchen?
Olive oil I think… No! Garlic! I put it absolutely everywhere.
Your cute sin?
A huge bowl of comforting spaghetti.
A routine to fight against stress?
Walk near the water to enjoy the landscapes of the Amalfi Coast… And cook. It really is a meditation for me. One of the rare moments when I stop overthinking.
Your best places to eat well in Italy?
We eat well everywhere! But even if you have to choose, you still absolutely have to taste the minestrone of the Latteria In Milan. And if you are passing through Rome, do not miss the osso buco of Ninothe bolognese of Bolognese and the amatriciana of I Matriciano.
Your favorite films to whet your appetite?
The postman by Michael Radford Amarcord by Federico Fellini bread and chocolate by Franco Brusati Feast by Marco Ferreri and Yesterday, today and tomorrow, by Vittorio De Sica.
As for the future, do you have any plans?
Oh I’m bubbling with ideas right now. Maybe one day write a cookbook with the nonna ? I think about it more and more… To keep a written record, something of her, for life. Otherwise, continue to cook for myself and for others, move forward with my screenwriting projects, start playing again… If possible, all three at the same time! When we watch movies, there are always people eating, cooking and that often gives very funny stories. In The Godfather for example, there is a great pasta recipe made with meatballs, sausages and tomato sauce. Francis Ford Coppola once said that if the film ever flopped, viewers would at least have good spaghetti sauce! So, in the same way that I spend my life juggling between France and Italy, trying to merge these two countries together, I would like to integrate cooking into cinema as much as possible. History to associate all the universes that I like so much between them.