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Who’s Luca?

by Luca Marchiori
Who’s Luca?



Luca Marchiori is an anglo-Italian food and travel writer, historian, editor, and teacher. He was born in Venice to a Venetian father and British mother who decided to raise him in Bournemouth on the south coast of England. He never forgot his Italian heritage and went back to Italy every summer where he learnt all about cooking and, more importantly, eating like an Italian.

As an adult, he lived Switzerland, and France, before returning to his native Italy. Although based in the Tuscan village of Caprese Michelangelo, he currently divides his time between Venice, Rome, Tuscany, and the UK.

Luca has written for, among others,Tuscanycious! , the offical website of the Tuscan Tourist Board, and Great Italian Chefs. He can currently be seen on Netflix’s Somebody Feed Phil, talking about the great love of his life, Venice.

Follow the links below for some of Luca’s other writing.


Contributor page at Tuscanycious!

Contributor page at Great Italian Chefs

Contributor page at The Independent


First Spritz is Free: Confesssions of Venice Addicts (Contributor)


Luca Marchiori’s Channel


Somebody Feed Phil, Netflix, Series 2, Episode 1, Venice

If you’d like to contact Luca or work together on an Italy-related project, please use the form below. Looking forward to hearing from you.


John Holder August 8, 2018 - 4:44 pm

Interesting post – thankyou. I think Tiramisu was actually “invented” in the late 50s – but certainly in Treviso as you state. I had always assumed it was a much older recipe.

Luca Marchiori August 8, 2018 - 5:59 pm

Thank you John and thanks for following. I always thought it was the 1960s, but recent research shows (as outlined in the article I linked to) shows that it didn’t appear on the menu at Le Beccherie until 1972, which surprised me.

John Holder August 8, 2018 - 6:43 pm

Hi Luca – OK, perhaps I should go to Treviso to investigate at Le Beccherie! Reading the article I get the impression that the dish was served earlier then the 70’s but that the formal “registration” of the exact formulation of the recipe was only done in 1971/1972. After nearly 40 years in Italy I decided I should really learn how to make it – however I have to admit that the recipe I make has a couple of minor variations compared to the classic recipe.


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