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food-drink
Love Letters: Roberta Pecoraro
02/05/25
Author: Sophia Doak
DOCUMENTED BY: RIISE
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Introducing Love Letters by RIISE. Love Letters is a series of visual and written odes to somewhere, someone or something that inspires joy. Each letter is a celebration of the moments of delight in the lives of the creatives who inspire RIISE.
For Australian model Roberta Pecoraro, cooking is an outlet through which she can be completely creative. She finds peace amongst the smells, textures and flavour combinations she experiments with in her kitchen. Hailing from Sicily, much of her life centred around what was being put on the table and growing up meant watching and assisting her mum and Nonna. She has them to thank for her love of food and cooking.
Roberta welcomed us into her kitchen to see her in her element as she made focaccia. Staying true to her Italian roots, she regularly makes the iconic Italian bread that is easily identified by its flat shape, dimpled texture and heavenly taste. Olive-oiled and crispy on the outside and soft and chewy on the inside, it is no surprise that the not-so-humble focaccia is having its moment in the sun.
Roberta speaks to us about the creation of Plated. By Roberta, an Instagram account about her love of food and cooking. She tells us how cooking kept her grounded while living in New York and shares her favourite memories from the kitchen.
RIISE: Can you tell us a bit about you and Plated. By Roberta?
RP: Plated. By Roberta only came to life earlier this year. My two best friends kept telling me how much they loved my cooking and that I needed to be more vocal on socials about this hobby of mine. So I started a separate Instagram account, making it entirely about food and cooking. A little outlet where I could be completely creative.
RIISE: Where did your love for food come from?
RP: Cooking has always been a big factor in my life. Growing up in an Italian household, most things are centred around food. I would always watch my Nonna or mum cook when I was younger. Asking questions, wanting to help, tasting everything along the way. My Nonna and mum are amazing cooks, I can thank them for the root of my cooking.
RIISE: Has your life in New York influenced your cooking at all? Was it hard to cook while living overseas or did you find it grounding?
RP: On my first few visits to New York I was jumping from apartment to apartment every few months so I found it easier to just eat out. For me, though, cooking at home is what makes me feel grounded. Last year, I spent the whole year in New York, so I made sure to lock down one apartment for the entire time. The apartment was perfect, with one-bedroom in the heart of West Village. The kitchen had everything I could need, so there were no excuses this time round.
I found myself having a lot more free time last year so I began filming myself at home, creating new recipes, hosting dinner parties and then posting them on my Instagram. People seemed to really enjoy these videos, so it became a little hobby of mine. I started to dive deeper into creating things I had never tried to make before, like focaccia. I guess you could say I started expressing my love for food with everyone last year in NY!
RIISE: How does cooking make you feel?
RP: Cooking is therapeutic for me. It is a time when I can switch off and get lost in different flavour combinations, textures and smells. It feels so rewarding when you've created something delicious and can share it with others. I once read that musicians and cooks bring the most happiness to people as the taste of a certain meal or the sound from a song can connect someone to a particular memory of theirs. I’d like to think I have this effect on people with my food.
RIISE: Can you tell us about a dish that feels like home or brings you joy?
RP: It would have to be Focaccia. It's so rewarding to be able to create something so delicious with basic pantry staples. It's also a vessel for so many different flavour combinations, sweet or savoury.
RIISE: What’s your favourite memory of cooking?
RP: There are so many but one that stands out would have to be when I was fresh out of high school. My Nonna taught me how to make Sicilian brioche buns, which we would fill with ricotta and chocolate or twist them to make Trecchine (my go to breakfast when I'm in Sicily). I started selling them to cafes, waking up at 4am for the first prove. My sister was my business partner, we called ourselves Bitesize Buns! However, this didn't last very long because not long after, my modelling career became serious, so I had to take my baking hat off. It was a fun experience, though.tubes back in their place and look at what I've created. It's quite a thrilling experience sitting in a clean studio looking at all this work you’ve made.
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Documented By: RIISE
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