q&a with chef giordana
Meet Chef Giordana, the heart behind Napoli Napoli, a supper club born from her lifelong passion for cooking and storytelling. From lasagna nights in London to Christmas dinners in hostels across Mexico, food has always been her way of building community and connection.
Napoli Napoli is her love letter to the city she calls her anchor, not through clichés, but through its depth, warmth, and constant reinvention. At her table, guests taste humble yet soulful dishes like pasta with olives and capers, alongside reimagined Neapolitan classics that defy stereotypes. Through each course, Chef Giordana shares Napoli’s spirit of generosity, elegance, and creativity, inviting you to see her city as she does: evolving, inspiring, and unforgettable.
Q: Tell us a little about yourself and what first drew you to the kitchen.
Cooking has always been my passion and my favorite way of connecting with people. I’ve cooked everywhere I’ve lived, from lasagna nights in London for over 30 friends, to hosting classmates in Barcelona, to backpacking through Mexico where I cooked Christmas dinner for the whole hostel. A year ago, that passion grew into Napoli Napoli.
Q: What inspired you to start Napoli Napoli, and what does the name mean to you personally?
Even though I haven’t lived in Napoli for years, it’s still my anchor. Napoli Napoli is my way of sharing the city I love not through clichés of pizza and chaos, but through its depth, warmth, and creativity. I often say: I can’t be too close, but never too far, from Napoli.
Q: Your menus pay tribute to the food you grew up with. What’s one dish that instantly takes you back to your childhood?
Pasta with olives and capers has always been one of my favorites. Humble, full of flavor, and now also my go-to vegan dish for guests.
Q: You mention wanting to break stereotypes about Neapolitan culture. What’s one big myth you love correcting at your supper clubs?
That Neapolitans are folkloristic, loud, and stuck in the past. Tradition is strong, yes, but so is reinvention many chefs are reimagining classic dishes in brilliant ways. Napoli is always evolving, never static. And some of the most generous, elegant, and intellectual people I know are Neapolitan.
Q: Describe your perfect Napoli-style dinner, who’s there, what’s on the table, and where are you eating it?
Mozzarella di bufala, Peperoncini verdi fritti, ricottina with hazelnuts, pasta e patate, genovese bao, and polpette al ragù. A small table of close friends at Mimì alla Ferrovia plus dream guests like Anthony Bourdain, Pino Daniele, Massimo Troisi, and my favorite living singers Tropico, Cesare Cremonini, Dave Gahan and Mike Patton.
Q: What’s one ingredient you swear by?
Extra virgin olive oil, and lemon.
Q: What makes Neapolitan cooking different from other Italian regional cuisines?
We use less meat than many other regions, relying instead on legumes, vegetables, and depth of flavor. And spice? Very rare in Napoli but we use black pepper the most. And we barely use butter or cream but use a lot of ricotta and mozzarella instead.
Q: Tiramisu seems to be a fan favorite at your dinners. What’s your secret to getting it just right?
My secret isn’t adding but removing something. I keep it simple and brew the perfect moka coffee. That coffee is the soul of my tiramisù.
Q: Outside of the kitchen, what’s something guests might be surprised to learn about you?
That by day I work in tech surrounded by futuristic installations. By night and on weekends, I transform into a Neapolitan nonna in the kitchen.
Q: What’s your favorite part of hosting a supper club, the prep, the storytelling, the people?
The storytelling, without a doubt and the way guests light up, sometimes like children. Days later they often write to say they felt inspired, some even booking trips to Napoli straight away. Last summer many actually went, and sent me photos!
Q: What’s your comfort food when you’re not cooking for other people?
A simple cotoletta. It takes me straight back to my youth.
Q: What’s next for you and Napoli Napoli, any new ideas or directions on the horizon?
My dream is a dedicated space to recreate Napoli Napoli without moving kitchens every time and mostly to have a bigger space. Not a restaurant, but a space for stories, food, and connection.
