Discovering the Italian Soul: A Culinary Journey with Phyllis Knudsen of Oracibo

Sometimes, the most extraordinary connections happen in the most unexpected places. While navigating the vast landscape of social media, I had the pleasure of encountering a truly fantastic individual: Phyllis Knudsen. No, not for romance, but for something arguably even more profound – a shared, vibrant passion for Italian cooking and the beautiful, deeply felt Italian way of living life with zest and enthusiasm every single day.

Despite never having met Phyllis in person, nor even spoken on the phone, all of our captivating conversations have unfolded across the digital realm of social media. Have you ever encountered someone who, despite geographical distance or lack of physical interaction, feels like an undeniable soul-sister, a kindred spirit unbound by blood? That profound sense of connection is precisely how I felt about Phyllis after just a few heartfelt exchanges. Her spirit for life and for the kitchen shines through every virtual interaction.

What truly leaves me in awe, beyond her captivating personality, is the sheer abundance and remarkable quality of the recipes she prepares. Day after day, with unwavering consistency, she crafts culinary masterpieces that are a feast for the eyes and undoubtedly for the palate. Her energy and dedication to her craft are truly inspiring, making one wish for a direct infusion of her boundless culinary drive!

I am absolutely thrilled that Phyllis graciously agreed to be a guest on my blog. It is an honor to introduce her and her remarkable blog, Oracibo, to you, my dear readers. Prepare to be enchanted as she shares her story in her own compelling words:

“Inside this half Danish, half Russian body resides the passionate soul of an Italian Woman! That very first forkful of spaghetti with ragu, an unforgettable moment from my childhood, sent me soaring! That single, transformative bite sparked a journey, gradually immersing me deeper and deeper into the rich culture, exquisite cuisine, and lyrical language of Italy. It felt less like an acquired taste and more like a homecoming for my palate and my spirit.

When I reflect on the ‘whys’ and ‘wherefores’ that led me to this wonderful place, several foundational experiences come to mind. I am a proud product of parents who grew up on farms on the expansive Prairies of Canada. They possessed an inherent wisdom about cultivating the land, skillfully growing an abundance of produce to keep our family larder perpetually stocked with fresh ingredients and hundreds of jars of fruits and vegetables meticulously ‘put-up’ to sustain us through the long fall and winter months, until the cycle of planting began anew. Once you’ve savored a warm, sun-ripened tomato, plucked straight from the vine, perhaps sprinkled with a touch of sea salt and drizzled with exceptional extra virgin olive oil, it becomes nearly impossible not to feel the urge to cultivate your own vegetables! There’s an unparalleled satisfaction, I believe, in simply walking out to your own garden to gather a portion of your harvest for that evening’s dinner.

And so, my culinary education began around the tender age of eleven or twelve. From those early days, it felt undeniably as though I was born to cook, as if the kitchen was my natural habitat.

A pivotal moment occurred in 2007, a journey that changed me forever: we traveled to Italy for the very first time. I excitedly packed a handful of Italian recipes I had longed to try, knowing that I would now have the incredible opportunity to prepare them in the authentic Italian kitchens of our charming rental homes.

The sights I encountered were nothing short of breathtaking: seeing a truck parked casually on the side of a Tuscan road, proudly displaying a sign for fresh Porcini mushrooms; the unforgettable experience of cooking an amazing Bistecca alla Fiorentina over a traditional wood-fired grill; and my eyes nearly popped out of my head when I spotted vibrant zucchini with their blossoms still exquisitely attached in the local shops! THAT level of freshness and direct farm-to-table connection simply doesn’t happen with such effortless regularity in “Beautiful British Columbia”… save for the occasional, cherished farmers markets. And for those dedicated farmers and their incredible produce, like stinging nettles used to craft fresh pasta or a rustic frittata, or local asparagus topping a grilled slice of Italian bread with a poached egg and shaved Parmigiano Reggiano – we are eternally grateful!

Since that initial, eye-opening “cooks tour,” my culinary explorations have led us through numerous regions of Italy. My burgeoning collection now includes not only countless recipe books but also deeply fascinating volumes on the rich history of Italian food and the unique culinary traditions of those diverse regions. It has truly been a wonderfully enriching and incredibly tasty ride!”

Phyllis continues, sharing the universal language of food: “Cooks and gardeners, without a doubt, share a deeply understood universal language. Whenever the opportunity arises, I often find myself instinctively leaning over a garden wall in Italy, attempting to converse (with my admittedly very limited Italian) with the person in the yard. We talk about what they’re growing, discuss the capricious weather, or simply share delightful food experiences. I consistently find that Italians possess the same fervent passion about food as I do, and it resonates deeply with my Italian soul!”

Intrigued by her journey and philosophy, I asked Phyllis a few questions out of pure curiosity, seeking to delve deeper into her inspiring world:

“What is the meaning behind the name of your blog? What compelled you to give your blog this particular name?”

“As you know, I am utterly in love with Italy and Italian cooking. In fact, I bought my very first Italian cookbook way back when I was around 20 years old! So, when it came to naming the blog, I wanted to find a name that authentically represented that profound connection to me, which led me to diligently search through my Italian dictionary for inspiration. The logo itself is designed to loosely represent a clock; my husband Joe and I collaborated on its creation. So, a clock… hmm, I pondered the Italian word for time or hours, which is ‘ora,’ and then of course, food, which is ‘cibo.’ I simply combined the two, ‘Oracibo,’ not overly concerned if it made perfect grammatical sense in Italian, but rather because I loved the way it sounded and the timeless connection it evoked between food and moments spent enjoying it.”

“What initially got you started on blogging about Italian food, and blogging in general?”

“The overarching theme of the blog naturally evolved directly from my deep-seated love for Italian flavors. At one point in my culinary journey, I was really ‘into’ French cooking, largely thanks to the legendary Julia Child. However, while enjoyable, French cuisine ultimately wasn’t quite the perfect fit for me in the same profound way that Italian cooking is. Then, on our first transformative trip to Italy in 2007, I was constantly discovering and cooking with an array of fresh, vibrant ingredients that I had never before had the genuine opportunity to truly ‘play with’ or incorporate into my cooking. I will forever cherish the memory of seeing those trucks on the side of the road with their grand ‘Porcini Fresca’ signs! Oh my goodness! And then, the sheer revelation of discovering the inherent integrity of such incredibly fresh produce, and how with just a few carefully chosen ingredients, so little intervention is truly needed to transform them into absolutely mouth-watering, unforgettable food. The simplicity and purity of Italian cooking captivated me.

What ultimately brought me to blogging seemed like a perfectly ‘natural’ progression. Most cooks of my generation have children and grandchildren with whom they can share their treasured recipes and cook alongside. However, as I don’t have immediate family in that sense, blogging provides me with a beautiful outlet to continue sharing my passion and nurturing others through food. When I was working as a corporate chef, I certainly had a ‘family’ of colleagues and clients whom I cooked for and happily spoiled. Blogging made me feel that I could still extend that sense of care and culinary generosity to new people, connecting with a wider community who shares my love for food.”

“What do you believe is so unique about your blog that compels people to follow along and read your posts?”

“I think the uniqueness lies in the narrative of a Canadian woman wholeheartedly discovering her Italian soul! Our style of traveling to Italy, specifically spending time there in home and apartment rentals, naturally leads us directly to the local markets. This is where I truly thrive, buying fresh, seasonal food for me to cook and experiment with. I genuinely feel ‘at home’ when I’m there, constantly spotting new ingredients and culinary treasures I want to try – even if I sometimes struggle with the nuances of the language, the wonderful people around me always step in to help me out! I had similar heartwarming experiences in London too. Food people are inherently special; we share a unique affinity for each other, a common language of flavors and joy. And I especially find that to be profoundly true in Italy! I truly can’t adequately explain the mix of emotions, the deep sense of loss I felt, having to return home after three incredible weeks in Tuscany on that first trip. I was absolutely devastated to be leaving, but I have been so incredibly fortunate to be able to return again and again. Friends often ask me why we keep returning to Italy, and I can only offer one truthful explanation: it is simply where my soul feels utterly and completely at home, a place of profound belonging and culinary bliss.”

Phyllis, with her characteristic generosity, was kind enough to share not just one, but two of her absolute favorite, mouth-watering recipes with us! These dishes beautifully encapsulate the essence of her Italian cooking philosophy.

Tomato and Zucchini Pie

“What can I say about this pie? It’s a celebration of summer’s bounty! The harmonious combination of ripe tomatoes, tender zucchini, fragrant basil, and aromatic garlic; it simply doesn’t get any better than this at the peak of summer. Someone once wisely said that ‘what grows together, goes together,’ and I wholeheartedly agree. This delightful pie can be served hot or warm, making it a truly superb summer meal when accompanied by a fresh, crisp salad. And please, pass the wine! Oh, and for our vegetarian friends, it’s completely vegetarian!”

Roasted Tomato Crostini with Goat Cheese

“I would wager that I have made hundreds of these delectable crostini over the years! The exquisite tang of the creamy goat cheese, perfectly balanced by the sweet, concentrated flavor of roasted tomatoes, all beautifully enhanced by fresh basil, creates an absolutely mouth-watering combination that is simply irresistible! And yes, these too are completely vegetarian, making them a perfect appetizer for any occasion!”

You can find Phyllis’s wealth of delicious recipes and captivating stories on her inspiring food blog, Oracibo! Her site is a treasure trove for anyone eager to explore authentic Italian flavors.

For a visual feast and endless inspiration, you can follow her meticulously curated pins and boards on Pinterest: Phyllis Knudsen, where she shares beautiful imagery of her culinary creations and travels.

Or, connect with her vibrant community and stay updated on her latest adventures through Facebook: Oracibo, where she regularly posts about her cooking and Italian experiences.

DO YOURSELF A DELICIOUS FAVOR and immerse yourself in Phyllis’s seemingly endless energy and creative genius in her kitchen. Beyond the recipes, you’ll be treated to her husband’s expertly photographed culinary masterpieces, captivating tales of their extensive travels around the world, and a genuine passion for life. So, sit back, relax, and prepare to be utterly ENJOY! Her journey is an invitation to experience the authentic taste of Italy through the eyes and soul of a remarkable Canadian cook.