Mamma Maresa was born, 1947, in Albenga, a small city in the west of the Liguria region, Italy. She started her career as a secretary with a type-machine (before there were computers). She then moved on to nursing, excelled in her job and soon became the head of her hospital department. 

Her best dish is a Liguria specialty - “Buridda” (Italian Fish Stew), a tomato-based stew with fish, shellfish and other seafood. Mamma Maresa will be serving her delicious “Buridda” at Forlino, together with her popular ravioli. 

During Porcini season, she loves picking up Porcini mushrooms in a forest near her house. Interestingly, only she knows the secret location for the most beautiful Porcinis, and there is no way she is sharing! Mamma Maresa can prepare these Porcinis in the various ways imaginable, and each dish is perfection. She is the maestro of the kitchen; so do not mess around when she is cooking!

In Mamma Maresa’s house, you will find a typical large wooden fire oven. This is her Holy Grail item, where she creates a plethora of dishes from Focaccia bread, pizza and Liguria specialty “Farinata” (chickpea pancake). When asked about Singapore, she imagines her to be a huge and noisy city with long lines of traffic jam, and an atmosphere of busyness everywhere.