Joshua was born and raised in the Calabrese community in Melbourne, Australia. His parents were from small villages just a few kilometres apart in the La Sila Mountains and Joshua was raised in the rich culinary traditions of their native Calabria. He grew up following the seasonal round of home food making: bottling all the tomatoes needed for the ensuing year; preserving olives; preparing regional sauces; and making traditional cheeses, salami, prosciuto, capicollo, pancetta, and nduja. His culinary expertise has been honed through observing old world cooking in his large extended family. He frequently cooked for large gatherings and his Nonna frequently says: “si cucina tiu mediu di mia,” which translates as, “your cooking is better than mine,” in Calabrese dialect. His home-made pastas, gnocchi, and sauces are especially fine.
Joshua is happy to have recently made his home in Point Reyes. Currently finishing his dissertation on traditional Roman ethics during the reign of Augustus, he will be starting at the Culinary Institute in Santa Rosa in January. He is also an accomplished carpenter and builder.
For his demonstration, Joshua will be making Mafalde pasta fatta a mano con pomodori freschi e verdure (handmade Mafalde pasta with fresh tomatoes and greens).