Chef, food stylist and author Olivia Cavalli joins me for tea to talk about her Italian roots, her grandparents’ love story that began in Wales, and the winding path that took her from The Telegraph to restaurant kitchens — and eventually, to writing her beautiful debut cookbook Stagioni.

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Instagram: @olivia_cavalli

Website: Olivia Cavalli

Book: Stagioni: Contemporary Italian Cooking to Enjoy Every Season (HarperCollins, 2022)

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Behind the scenes and recipes on my Substack

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This episode is generously sponsored by Avantcha.If you’ve been listening for a while, you’ll know I’m a little evangelical about their teas. Avantcha’s collection spans over a hundred varieties — from elevated classics like Majestic Earl Grey (my absolute favourite) to rare small-batch leaves sourced directly from producers around the world. And if you don't know where to start, may I suggest their Silk Teabag Explorer box, a selection of 16 of their best-selling flavours.

You can explore the full range on Avantcha's website and get 15% off your order with the code SPILLINGTEA15.

Find out more at Avantcha.co.uk

On this episode, we drink Avanctha's Superior Qian Tang Long Jing

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Mentioned in this episode:

Pasta Grannies: YouTube Channel

Carousel London

Adriano Celentano's Prisencolinensinainciusol song

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