In the Kitchen featuring Caterina Maranghi

I wanted to start the new year with a fun, warm conversation about one of my favorite subjects, food! In this week’s episode, I sit down with Italian American chef, Caterina Maranghi, to talk about her life growing up between two countries, raising her bilingual and bicultural kids, and how she built her career around her love of hospitality, spending time with people, and cooking and eating with them.We also chat about the ever-changing landscape of the food scene in Florence, how to preserve the city’s culinary traditions and legacy, her favorite things to cook for and make with her clients, her most beloved Italian and American foods, and what’s in store for her in 2026. During our conversation, I also asked her for a recipe, and she delivered! Here’s her mouthwatering peach tiramisù. Happy New Year!Peach Tiramisu750gr ripe peaches, peeled and chopped200gr sugar2Tbs water2Tbs lemon juicePlace in a pot and cook for five minutes, stirring often. Let cool then purée:5 egg yolks125 grs sugar1 tsp vanilla500 grs marscarpone500 ml fresh whipping creamPlace in large bowl or standing mixer and using beaters whip together for about 10minutes until very thickUse a large glass pan or bowl or individual serving size glasses1 package of lady fingers or Pavesini cookiesPlace the peach purée in a shallow bowl, dip in one cookie at a time, and coat with lotsof the purée. Place them on the bottom of the serving dish until the bottom is covered(use about half of the cookies and the purée), cover with about half of the cream,spreading it with a spoon or spatula. Repeat for the second layer. Keep a little purée todot the top layer for decoration. Cover with plastic wrap (without laying it on in cream ifpossible) and refrigerate until needed.Best when peaches are in season!BiographyCaterina Maranghi was born in Florence, Italy and then grew up in California eventually returning to Florence permanently. An Italian American chef with more than 30 years’ experience, she first started working in catering to put herself through UC Berkeley. A self-taught baker and cook since childhood, she perfected techniques first by making desserts for a café in Berkeley, then by baking for 10 years at the American bakery inFlorence, Italy. Caterina has 10 years’ experience in industrial kitchens, where she mastered culinary math, food safety and special diets. She has also been employed privately for families and VIPs. For over 10 years she managed restaurant kitchens inItaly creating daily seasonal menus. During the pandemic, Caterina produced severalcooking videos, teaching her favorite recipes. She has successfully taught hands-on and demonstration cooking in Italy and the US. Caterina is currently working with theAgriturismo Podere del Anselmo as a cooking teacher and special events chef. She isavailable for house calls as a culinary teacher creating memorable experiences withpersonalized recipes. Her charisma and natural ease in the kitchen creates a joyfulsetting for conveying culinary secrets and skills. She is constantly researching andcollaborating with professionals and lay persons on all aspects of the wonderful world offood.LinksFacebook: @katie maranghiInstagram: @caterinamaranghiwww.youtube.com/@caterinaskitchenShare, like, comment, review, and subscribe wherever you get your podcasts.Podcast Producer: Andrew Niklas Curtis Production Intern: Jasmine KimRecording and post-production Lorenzo Maiani, Faminore Sound Agency