Ama.mi.kitchen

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Ama.mi.kitchen

I would like to share the real Italian Food with the Knoxville Community and all foodies around the

04/06/2026

TARALLI CLASS
There is a specific kind of “addiction” you develop the moment you step foot in Puglia: Taralli. These crunchy, golden little rings made with olive oil and wine are the soul of Apulian Aperitivo. Everywhere you turn—every tiny bakery and corner grocery—there’s a new flavor to discover, from fennel seed to cracked pepper. I used to find myself clearing out grocery shelves just to compare recipes!
I’ve always thought making these would be the perfect way to spend time with friends. Yesterday, walking into the new Sokno Sourdough retail space, it finally clicked. This is the place.
I want us to gather, get our hands in the dough, sip some wine, and master the art of the Taralli together. It’s not just a class; it’s an excuse to slow down and enjoy the crunch.

The Details
• A 2-hour, hands-on workshop where we’ll mix, shape, and bake these crunchy Italian staples.
• I’ll provide a variety of seeds and spices (think fennel, black pepper, or chili flakes) so you can season your batch exactly how you like it.
• This is a larger class (up to 20 people!), designed for chatting and socializing while we work.
• Everyone who joins will receive a 10% discount code to use for any of my future pasta classes!
• Bring your favorite bottle of wine

You’ll leave with a warm bag of taralli and a very happy heart.
Spaces fill up fast—grab your spot at the table!
Link in bio

03/30/2026

Ooooops we did it again…
As usually happens when Kim and I get together, we got hit with a spark of inspiration and said “yes” to a brand-new adventure.
We came back last night from our Mini yoga & Culinary Retreat at . We are exhausted but also really happy and proud of ourselves for being able to put together such a thing in just 2 months. Even with the Big Ears hustle in Knoxville, we managed to SELL OUT and create something truly special.
There’s nothing quite like the magic of 17 women connecting over nature, yoga practices and good food. I spent most of my time in the kitchen “getting my butt kicked,” but honestly? I loved every second. Being in that flow—staying organized, productive, and creating a nourishing, colorful menu—was the best kind of reality check. Seeing how food brings people together never gets old.
I am so grateful to have such an amazing partner who is a hard worker, bad ass enterpreneur, who shares the same values and enthusiasm. Thanks to the women who chose to trust us.
🇮🇹 Stay tuned: 2027 Italian Yoga Retreat details are coming your way very soon!

With love,
Ama

11/16/2025

This was a damn awesome trip. Full of magic ✨, good vibes and amazing views. We squeezed in: a 7 and a 9 miles hike, both great but the e cathedral loop was next level. A reflexology session, reiki, a walk and a meditation at the Buddhist Temple, a really nice dinner, lots of laughs, lots of talking, reading and silence. To one of many getaways ❤️

11/12/2025

POLPETTE DI TACCHINO
I don’t know if you struggle the same way I do when it comes to: What can I make for dinner? I’m not exactly a planner and most days I open the fridge and see what I can cook with what I have. It is hard to cook something that has enough protein (guys request), tastes good, and is relatively healthy. I am also not a meat eater and I am tired of chicken. This week I bought turkey to see if meatballs could be a good option for us. Let me tell you… my recent turkey meatball adventure was not just good – it was a home run! As requested by some of you, here’s the recipe for an easy, quick, healthy, kid-friendly dinner, and, let’s be honest, something that wouldn’t involve too many obscure ingredients
POLPETTE INGREDIENTS
450 gr ground turkey (or chicken)
2 spoons of parmigiano
2 spoons of bread crumbs
1 egg
Lemon zest
Lemon thyme
Salt
Pepper
OTHER INGREDIENTS
Flour
Butter
Olive oil
Sage
Thyme
White wine
Mix the polpette ingredients. If too soft add more bread crumbs till you are able to shape little meatballs (the mix is very soft, just needs to stay together). Toss them in flour. In a pan add oil and melt the butter, add the sage and thyme. Sear the meatballs in the pan evenly. Add the wine and let it evaporate. Add a bit of how water or broth and cover. Cook for 20/25 minutes, turning them a few times. Add more liquid if necessary, at the end I let the sauce thicken. Buon appetito!

11/09/2025

SOURDOUGH BRIOCHE
Where patience (not my best friend) meets pleasure.
Some things are worth slowing down for, are worth waiting at least a day to be eaten. This brioche takes its sweet time to rise, but once it does, it’s gonna make your belly so happy. I made it twice so far and it never disappoints. This morning I used the last two slices to make the most luxurious French toast: pecans, pears baked in cinnamon and of course powder sugar and maple syrup. Ready to try it? Full recipe on the blog.

11/08/2025

🌿 KALE PESTO POWER PLAY!

Who else has a giant bag of kale staring them down in the fridge? 🙋‍♀️ You know the feeling. Instead of letting those beautiful, leftover leaves go to waste, I took 10 minutes and turned them into the brightest, easiest, and healthiest pesto!

Seriously, this is a game-changer, and here’s the kicker: My 3-year-old DEVOURED it. Like, asked for seconds devoured it. If that doesn’t tell you how good (and totally sneak-attack healthy) this is, I don’t know what will.

It’s the perfect quick fix for a busy weeknight meal, tossed with pasta, spread on toast, or even spooned over grilled chicken. We’re talking maximum flavor with minimal effort. You’ve got this! ✨
I didn’t weight any of the ingredients, just adjust it as you go. Sautee the kale leaves (lancinato/tuscan kale) with olive oil and garlic. Let them cool off for a few minutes, transfer into the blender. I added a mix of pine nuts and almonds since I have some pine nuts to finish, use whatever you have at home, parmigian, a pinch of coarse salt and olive oil till it reaches this smooth, creamy consistency. When on pasta, I always mix it with some boiling pasta water so is not too thick. Let me know if you love it as much as we do!

10/30/2025

Hey, friends! 👋
Mark your calendar: Friday, December 12th, 6-9pm at
Let’s trade our Knoxville hustle for the warm, sun-drenched coast of Southern Italy.
I’m so excited to share my next class: A Culinary Journey to Puglia!
This isn’t just a cooking class; it’s an invitation to gather and connect over authentic, beautiful food. We’ll roll up our sleeves and, together, master the iconic Pugliese pasta: Orecchiette (little ears!). If you’ve ever worried about making pasta from scratch, no worries—I’m showing you the easy, traditional way I have been taught.
After the cooking, we’ll transition to a gorgeous seated dinner featuring even more specialties from the region. Think of it as your Italian escape right here in town.
And speaking of Puglia... If you truly fall in love with the place (which I know you will!), I want just be aware our 2026 Yoga Retreat in Puglia is now open! We’ll spend a week eating, breathing, and moving in one of the most beautiful places on earth. The food we make in this class is just a taste of the authentic, unforgettable meals we’ll share on the trip.
Ready to roll some pasta (and maybe book a flight)?
👇 Click the link in bio to register for the class and view the retreat details!

10/24/2025

LASAGNE
I made ragù for pasta the other day but then I thought I really wanted to use my rolling pin. The weather has started to change and the cold just called for Lasagne, the crispness of the top layer, the creaminess of the besciamella and the saltiness of the easy and Parmigiano. I mean… buon appetito. Lea was a great helper and we had so much fun cooking them together. There are the memories I want her to have. What is the thing you love doing with your toddler?

08/02/2025

COLORADO
Always magic💫
Thank you friends, thank you nature!

02/18/2025

3 YEARS OF LEA
Thank you for being so funny and make everybody laugh, for being so curious and for all your questions. Thank you for being forgiving in no time and for your ability to say I am sorry with ease helping me to become a kinder person. Thank you for making friends in no time and for your adaptability to changes. Thank you for your dance shows every night, your enthusiasm, your passion for food (broccoli in particular🤣). We love you!!! Buon compleanno 🎂

Address

Knoxville
Knoxville, TN
37920

Telephone

+16469204684

Website

http://www.amamikitchen.com/

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