I love Italy by Giovanna

I love Italy by Giovanna Enjoy cooking, enjoy eating, enjoy life! Godere cucinando, godere mangiando, godersi vivere!

嗯! 大學讀了義大利文系, 工作後進義大利辦事處, 出社會後交了義大利男友, 現在就這麼陰錯陽差的嫁到義大利來了. 我的生活周圍除了義大利還是義大利. 這個國家有太多吸引人的地方了, 他的藝術,建築, 時尚, 著名電影的場景..... 而我, 卻愛上義大利的美食! 這個講究"吃"的國家,食物占了他們生活中很重要的一個部分.

以前住在台北時, 總覺得時間不夠用, 上班時間占據了大部分的時間, 下班後更別提想自己動手做菜, 在路邊攤快速解決就好了 , 剛搬到義大利來時, 人生地不熟, 到哪都不太習慣, 有一陣子, 開始習慣一個人關在家裡. 偶然間買了一本料理雜誌, 開始從一顆星的菜做起. 我才發現原來做菜可以這麼有趣. 我開始養成寫筆記的習慣, 看到看起來好吃的食譜,一定會抄下來自己做一次,或是在朋友家作客吃到好吃的, 就一定要記起來回家依樣畫葫蘆一下. 這個習慣就這樣重複了六年. 我的筆

記本也多到四五本了,且持續增加中. 雖然現在工作很忙碌, 在廚房裡做菜還真的能舒壓呢!

常常我的朋友會跟我要食譜, 既然facebook上有一個這樣的功能, 我決定跟大家分享我做義大利菜的心得, 也希望各位也可以跟我分享你們的. 祝大家都可以開心的享用自己準備的義大利菜!

2025年10月，我們在義大利米蘭拿下史無前例的大勝，台灣代表隊拿下了號稱奧林匹克級的世界盃聖誕麵包大賽的團體賽冠軍還從國際評審團手中再拿走4個冠軍跟一個季軍！這份榮耀是我們用長時間的訓練跟無比決心換來的。謝謝總統@william_chin...
28/08/2026

2025年10月，我們在義大利米蘭拿下史無前例的大勝，台灣代表隊拿下了號稱奧林匹克級的世界盃聖誕麵包大賽的團體賽冠軍還從國際評審團手中再拿走4個冠軍跟一個季軍！這份榮耀是我們用長時間的訓練跟無比決心換來的。謝謝總統@william_chingte特別關心我們，他選擇更接近我們的方式以大家長的姿態跟我們聊天，聽我們的比賽準備過程，也親自品嚐了我們得冠軍的兩款潘那朵尼。
近距離的認識總統，才可以感受到總統可愛的一面！
Taiwan love to share

In October 2025, we made history in Milan, Italy, with an unprecedented victory. The team Taiwan won the team champion at the Panettone World championship , a competition often described as the Olympic-level event of the panettone world. On top of that, we brought home four more champion titles and one bronze finish from the international judging panel!

This incredible honor was earned through countless hours of training, unwavering determination, and an unbreakable will to succeed.

A special thank-you to our President taking such a personal interest in us. Instead of keeping his distance, he chose to connect with us in the most genuine way—as a true family leader. He chatted with us, listened to how we prepared for the competition, and even personally tasted the two award-winning panettone that helped us claim our championships.

Getting to know the President up close is when you truly get to see his warm, charming, and adorable side!

Taiwan loves to share ❤️

-世界冠軍潘那朵尼專修班- 謝謝大家！已經額滿了僅剩2個名額！日期：9月23-24日 09:00-18:30 地點：台北市松山區健康路325巷6弄4號1樓 （捷運南京三民站4號出口）報名方式： 請使用line官方帳號@iloveitaly ...
21/08/2026

-世界冠軍潘那朵尼專修班- 謝謝大家！已經額滿了
僅剩2個名額！
日期：9月23-24日
09:00-18:30
地點：台北市松山區健康路325巷6弄4號1樓 （捷運南京三民站4號出口）
報名方式： 請使用line官方帳號@iloveitaly 報名。確認報名成功會提供匯款帳號
費用：22500
課程內容：
1 綁布式酵母的續養及生產時強化流程教學
2 Giovanna老師的獨家雙冠軍奪冠配方-傳統米蘭、巧克力口味潘那朵尼完整教學

備註：每位學生可獲得義大利限量帆船綁布乙張以及綁布繩一條
每位同學帶回各一顆潘那朵尼500克（請自備包裝袋，亦可現場購買）
百年傳承天然酵母一顆
永久學生購買產品優惠價

去年四月，我送給自己一份生日禮物——來巴黎的 École Ducasse 學校，認真學兩個月的法式甜點。從報名開始，學校前前後後面試了至少三次，終於收到入學通知。只是去年一直忙著準備比賽，實在沒有辦法真正空出兩個月住在巴黎，所以這份生日禮物...
19/08/2026

去年四月，我送給自己一份生日禮物——來巴黎的 École Ducasse 學校，認真學兩個月的法式甜點。

從報名開始，學校前前後後面試了至少三次，終於收到入學通知。只是去年一直忙著準備比賽，實在沒有辦法真正空出兩個月住在巴黎，所以這份生日禮物，就一路留到了今年暑假。

一直以來，我都很想好好、扎扎實實地學習法式甜點的基礎。這一次，終於真的來到了 Ducasse，完整地度過了兩個月的密集法式甜點課程。

我很喜歡這裡的學習環境、我的指導老師，還有這群可愛的同學們。

重新回到學生的身分，真的很快樂。
每天學習新的知識、練習新的技巧，累，但心裡卻覺得非常充實。

也特別謝謝公司的同事們，願意幫我 cover 工作，讓我可以這麼任性地跑來巴黎，當兩個月快樂的學生。🥹
拿到 Ducasse 考試結業證書之後，下一步是什麼？
很簡單——
開心地把這兩個月所學的一切，放進潘那朵尼裡；
繼續做我想做的甜點，
繼續做我愛吃的可頌，
然後……
再開心地學習。🥐🤍

有些生日禮物，不只是送給當下的自己，而是送給未來的自己。而今年的我，很開心終於把去年的願望，好好地兌現了。
Last April, I gave myself a birthday present — two months of studying French pastry at École Ducasse in Paris.

From the moment I applied, the school interviewed me at least three times before I finally received my admission letter. But last year, I was so busy preparing for competitions that I simply couldn’t take two months off to live in Paris. So this birthday gift had to wait until this summer to finally become a reality.
I had always wanted to properly and thoroughly learn the fundamentals of French pastry. And this time, I finally made it to Ducasse and spent two intensive months learning, practicing, and immersing myself in the world of French pastry.
I absolutely loved the learning environment, my instructors, and, of course, this lovely group of classmates.
Coming back to school as a student again was such a happy experience.
Learning something new every single day, practicing new techniques, and constantly challenging myself — it was exhausting at times, but incredibly fulfilling.
A special thank you to my colleagues at work for covering for me and giving me the freedom to be a little selfish — to leave everything behind and simply be a student in Paris for two months. 🥹
So, what’s next after receiving my certificate from Ducasse?
Simple.
Happily putting everything I’ve learned over the past two months into Panettone. Continuing to make the pastries I want to make,
the croissants I love to eat,
and then…
keep learning, and keep having fun. 🥐🤍
Some birthday presents aren’t just gifts for who we are today. They are gifts to our future selves.And this year, I’m just really happy that I finally got to turn last year’s wish into reality.

從2010年起我在義大利跑遍產地，親自挑選的橄欖油已經跟我走過第16年了。謝謝一直支持我們的好朋友們！因為有你們，這些在義大利堅持生產最高品質的橄欖油莊園們才能繼續堅定他們的理念。讓好的橄欖油可以繼續的到台灣來。還不認識我們的朋友，也歡迎你...
17/08/2026

從2010年起我在義大利跑遍產地，親自挑選的橄欖油已經跟我走過第16年了。
謝謝一直支持我們的好朋友們！因為有你們，這些在義大利堅持生產最高品質的橄欖油莊園們才能繼續堅定他們的理念。讓好的橄欖油可以繼續的到台灣來。

還不認識我們的朋友，也歡迎你們到營業門市親自品嚐選購，或利用我們的網站訂購喔。

門市資訊，網址在留言處。

Since 2010, I’ve traveled throughout Italy, visiting olive-growing regions and personally selecting the olive oils that have been with me on this journey for 16 years.

A heartfelt thank you to all of our wonderful friends who have continued to support us! ❤️
Because of you, the passionate olive oil estates in Italy that remain committed to producing the highest-quality olive oil can continue to stay true to their values—and bring exceptional olive oil all the way to Taiwan.

If you haven’t met us yet, we’d love to welcome you to one of our stores, where you can taste and choose your favorite olive oils in person. You can also order directly through our website.

📍 Store information & website link are in the comments.
#初榨冷壓橄欖油

一年一次的天然酵母暨聖誕麵包大師會在義大利Parma的夏季潘那朵尼義賣活動圓滿落幕!夏天做潘潘真的很挑戰，今年對我來說更是困難，我從6月中就開始了巴黎的甜點學校課程，我必須利用法國國慶日的連假飛回義大利，做好潘那朵尼再跟我一起坐飛機回巴黎，...
27/07/2026

一年一次的天然酵母暨聖誕麵包大師會在義大利Parma的夏季潘那朵尼義賣活動圓滿落幕!
夏天做潘潘真的很挑戰，今年對我來說更是困難，我從6月中就開始了巴黎的甜點學校課程，我必須利用法國國慶日的連假飛回義大利，做好潘那朵尼再跟我一起坐飛機回巴黎，一週後再帶著行李飛到米蘭，來來回回的飛行真是可憐了我這10幾顆潘潘。很高興這次帶來的兩個新口味受到參觀民眾極度的喜愛，負責協助我的義工到最後都只切一小片，為了讓所有的人都能夠品嚐到。
其實最開心的是能夠跟協會裡的大師們交流，分享彼此的潘潘。Parma 2027年見！

Another unforgettable edition of the annual AMLM charity event in Parma, Italy has come to an end!

Making panettone in the middle of summer is never easy, but this year was especially challenging for me. Since mid-June, I’ve been attending pastry school in Paris, so I had to make the most of the Bastille Day holiday to fly back to Italy, bake my panettoni, and then fly back to Paris with them in my luggage. Just one week later, we were all on another flight to Milan for the event. Those 10+ panettoni have definitely earned their frequent flyer miles!

I’m incredibly happy that my two new flavors were such a hit with visitors. By the end of the event, the volunteers helping at my table were cutting only tiny slices so that everyone would have a chance to taste them.

But beyond sharing my own creations, the greatest joy was reconnecting with the master bakers of the association, exchanging ideas, and tasting each other’s panettoni. These moments of learning and friendship are what make this event so special.

See you in Parma in 2027! 🇮🇹✨

聖誕節前不能錯過的一堂課！
09/07/2026

聖誕節前不能錯過的一堂課！

如果有人不是為了利益、為了頭銜純粹的為了友情，義無反顧的協助你、成就你，這個人我會感激他一輩子。 他就是我的好朋友Maurizio Bonanomi, 從2023年比賽輸的那一刻，我一直精進自己潘那朵尼的能力，希望能在2025年可以得名。 ...
05/07/2026

如果有人不是為了利益、為了頭銜純粹的為了友情，義無反顧的協助你、成就你，這個人我會感激他一輩子。 他就是我的好朋友Maurizio Bonanomi, 從2023年比賽輸的那一刻，我一直精進自己潘那朵尼的能力，希望能在2025年可以得名。 Maurizio 是我認爲最厲害的潘那朵尼大師，當我邀請他來台灣教導我們現代米蘭潘那朵尼時，他真的是把所有的本事都交給我們了。 我請他協助我一起發想潘那朵尼，我們兩個兩年中見面了無數次一起做潘那朵尼、通了上百通電話只為了能夠一起找到最棒的配方。這一切他都沒有要求我負擔任何費用，他只是全力的支持我。
這一路台灣隊能得到冠軍 ㄧ部分的功勞我要獻給Maurizio. 謝謝他的友誼！ 台灣有你真好！

Championships are never won alone.
If someone stands by your side—not for money, not for recognition, but purely out of friendship—.
That person is my dear friend, Maurizio Bonanomi.
After my defeat in 2023, I devoted myself to mastering Panettone, believing that one day I could stand on the podium.
To me, Maurizio is one of the greatest Panettone masters in the world. When I invited him to Taiwan to teach us the art of modern Milanese Panettone, he came with incredible generosity. He didn’t keep any secrets—he shared everything he knew.
For the past two years, we have spent countless days baking together, testing ideas, refining every detail, and searching for the perfect Panettone. We have shared hundreds of phone calls, endless discussions.
Not once did Maurizio ask for anything in return. No fees. No conditions. He simply believed in me and gave me his wholehearted support.
Today, Team Taiwan is proud to be crowned Champion. This victory belongs not only to us, but also to Maurizio. His friendship, generosity, and belief in us are woven into every slice of this achievement.
From the bottom of my heart, thank you, Maurizio. I will never forget what you have done for me, for our team, and for Taiwan.
This championship is as much yours as it is ours.

30/06/2026

Discover Opera, the newest addition to our Le Eccellenze collection and first female flour!

Developed in collaboration with Giovanna Chen, Opera is a premium Italian Type “00” flour designed to deliver outstanding reliability for the most demanding baking applications, especially artisan enriched and naturally leavened products.

Versatile and high-performing, it supports every stage of the process, ensuring smoother dough handling and balanced fermentation—even in the most challenging conditions.

A flour that embodies the milling expertise of Molino Colombo, created to meet the needs of baking professionals around the world.

Scopriamo “Opera”, la nuova referenza della linea “Le Eccellenze”.

Sviluppata in collaborazione con Giovanna Chen, “Opera” è una farina tipo “00” pensata per offrire massima affidabilità nelle preparazioni più tecniche, in particolare nel mondo dei grandi lievitati.

Versatile e performante, ti accompagna in ogni fase della lavorazione, favorendo una gestione più fluida dell’impasto e una lievitazione equilibrata anche nei contesti più impegnativi.
Una farina che esprime il know-how molitorio di Molino Colombo, al servizio dei professionisti di tutto il mondo.

🔥 新品搶先試用優惠 🔥期待已久的OPERA 潘那朵尼酸種麵包麵粉即日起至 7/31 止試用優惠價 NT$1,500（未稅含運）訂購方式：官方line
20/06/2026

🔥 新品搶先試用優惠 🔥
期待已久的OPERA 潘那朵尼酸種麵包麵粉即日起至 7/31 止
試用優惠價 NT$1,500（未稅含運）
訂購方式：官方line

6月初的初夏我來到了法國北部阿爾薩斯！在這個迷人的小鎮上有一間非常厲害的麵包店boulangerie l’enfarine. 主理人Olivier & Anja 是對年輕充滿熱忱的夫妻，他們在年初時邀請我針對即將要代表法國參加coppa d...
13/06/2026

6月初的初夏我來到了法國北部阿爾薩斯！在這個迷人的小鎮上有一間非常厲害的麵包店boulangerie l’enfarine. 主理人Olivier & Anja 是對年輕充滿熱忱的夫妻，他們在年初時邀請我針對即將要代表法國參加coppa del mondo世界杯潘那朵尼比賽做教學。我一直忙碌的沒有時間看機票，直到6月要出發的前兩天，我才發現我住的城市根本沒有直飛班機，轉機加坐火車後，我大概需要10.5小時才到得了。我最後決定開始9小時的車子🚙，終於到了！
我知道Olivier自己的潘那朵尼已經很棒，但他希望可以再完美一些，所以我們從試吃他的潘潘開始了為期4天3夜的課程。
這幾天彼此有非常多對風味的討論，我們交換了很多想法，在我們試吃以我的配方做出的潘那朵尼時，Olivier竟然感動的哭了，他說只要吃到非常好吃的食物，他都會掉淚。我很高興，我讓他看到了他可以更完美的地方。
這樣的教學我不只是付出，我也一樣得到。謝謝Olivier & Anja! 再一次，我用潘那朵尼連結世界！ 潘那朵尼的世界很美好！

Early this June, I found myself in Alsace, northern France. In this charming town, there’s an exceptional bakery called Boulangerie L’Enfariné. Its owners, Olivier and Anja, are a young couple full of passion and dedication.

Earlier this year, they invited me to help Olivier prepare for the Coppa del Mondo Panettone World Championship, where he will be representing France. I had been so busy that I didn’t even look at flights until two days before departure—only to discover that there were no direct flights from my city. With connections and train rides, the journey would have taken more than 10.5 hours. So instead, I decided to drive for 9 hours 🚙… and finally made it!

I already knew Olivier’s panettone was excellent, but his goal was to make it even better. We began our 4-day, 3-night course by tasting and analyzing his panettone together.

Over those few days, we had countless discussions about flavor, technique, and craftsmanship. We exchanged ideas, challenged perspectives, and learned from each other. Then, while tasting a panettone made using my recipe, Olivier cried. He told me that whenever he tastes something truly exceptional, it moves him to tears.

At that moment, I felt incredibly happy—not because I had taught him something, but because I had helped him see how much further he could go.

This kind of teaching is never just about giving; I always receive something valuable in return. Thank you, Olivier and Anja, for your trust, hospitality, and friendship.

Once again, Panettone has connected me with the world. 🌍✨

The world of Panettone is truly a beautiful one. ❤️🇫🇷🇮🇹

Address

健康路325巷6弄4號1樓
Taipei
105

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Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Friday 09:00 - 18:00

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+886227613489

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