Author Archives for bellacibo72

About bellacibo72

Im Marzia, a Real Authentic Italian mom that lives in Vancouver. I moved from Italy to Vancouver 14 years ago to follow the real love of my life. It was difficult in the beginning, but I survived. Vancouver is a wonderful city, full of opportunity but unfortunately there is not food culture. Fast Food and pre-made food are staples in most of the family and that is SAD. Few Years ago I said yes to a group of Canadian friends that wanted to learn how to make a real Authentic lasagna from an AUTHENTIC ITALIAN MAMMA. I had so much fun teaching them what my mom, nonna and my aunt taught me in all the years that I lived in Italy. That Night I figure out how GREAT and AMAZING is Italian Culture. That night I got really inspired and I decided that maybe, in my small world, I could help some people to get inspired to cook real, healthy food. It has been great so far, so many people came to my classes and so many people now are making the food that I did teach them, the food that my mom, nonna and my aunt taught me. This is what truly FILL MY HEART. Thank you for reading and come to my kitchen to get inspired.

Beets Gnocchi

Beets gnocchi are very different from potato gnocchi! They are sweeter and have a harder consistency. I like to serve them with butter and sage sauce, adding Speck {Smoked Prosciutto}! The sweet and savory combination is incredible! If you don’t have Speck you can use Prosciutto. I added beets gnocchi to my cooking class it was a success. It was a satisfaction to see my clients at the beginning of the class very hesitant but then in the end excited about the particular flavor. In the kitchen you have to experiment and above all don’t be afraid to try new ingredients especially healthy ones.

Follow me on the Social and let me know which are your favorite gnocchi are.

Ingredients for the Gnocchi

  • 1 kg potatoes
  • 200 grams of beets
  • 1 egg
  • Nutmeg
  • Cinnamon if you like it
  • 300/350 flour
  • A sprinkle of love

Ingredients for the Butter Sauce

  • 100 grams butter
  • 80 grams Speck or Prosciutto
  • Sage leaves

Boil the potatoes with the skin, mash them when they are still hot with a potato ricer and let them cool! Boil your beets with the skin! When they are nice and soft, peel them and put them in a food processor or blender! If the beets cream is too tick add a tablespoon of water, the water that you used for boiling them! Let them cool.

Now in a big bowl put the potatoes, the cream’s beets, nutmeg and cinnamon {if you like them} and mix quickly! Add now the egg, mix again and start to add the flour a little bit at the time!

 When you have a firm and not too sticky dough you are ready to roll out your Gnocchi. Cut out small pieces from the dough and start to roll out! Whit a knife cut out small little ball. Your beets gnocchi are ready to be eaten!

To enjoy them boil them in a big pot with lots of water and salt, at the same time make the Butter sauce just simply melt the butter, add the sage and the prosciutto or the speck cut in small slices! When the Gnocchi come up from the pot they are to take a buttery bath in the frying pan! Stir fry them for few minutes and at the end add Parmigiano Reggiano! Buon Appetito

Blueberries Cheesecake

My husband favourite dessert is cheesecake and last week he requested it for his birthday celebration. We recently went with the kids to pick up blueberries at the farm so I thought that blueberries cheese cake would be a perfect idea. This recipe is very easy, you don’t need to bake the cheesecake so it’s perfect for hot summer day, plus its more light. Note: on top of the cheesecake I made a mix of local berries sauce, it was to die for it.

Ingredients for the cookies crust:

  • 200 grams graham cookies
  • 100 grams melted butter

Ingredients for the cheesecake cream:

  • 180 grams whipping cream
  • 300 grams blueberries yogurt
  • 400 grams Philadelphia cheese
  • 50 grams icing sugar
  • 1 teaspoon vanilla
  • 7 grams gelatine sheets
  • 2 tablespoon of blueberries juice or berries sauce
  • Sprinkle of love

Ingredients for the berries sauce:

  • 250 grams of berries
  • 2 tablespoon of sugar


In a bowl mix the cookies and the melted butter. Press into bottom of 9 inch springform pan and put it in the fridge for at least 30 minutes.

Whip the whipping cream and put it in the fridge.

Put the gelatine sheets in a bowl with some water, and start to make the cheesecake cream putting the Philadelphia cheese, yogurt, vanilla, icing sugar. Beat all the ingredients until they are creamy. In a small saucepan put the blueberries juice and warm it up, get the gelatine sheet from the water, squeeze all the water out and add it to the blueberries juice. Cook it for 2 minutes until the gelatine is completely melted. Pour it now to the cheesecake cream and mix. Add the whipping cream and mix very well. Bring your cheesecake crust from the fridge and pour the cream on top; put it back to the fridge for at least 4 hours. For the berries sauce put in a pan the berries with the sugar and cooks them for 5/7 minutes. I like to squeeze some of the berries with a fork for more juice. When the cheesecake is ready pour the sauce on top.

Note: The gelatine sheet has to stay in the water to melt just the time that you are making the cheesecake cream.

Buon Appetito

Bella Cibo’s Italy Food Tour

Come to Italy with me in May 2020 to discover how gorgeous my country is and experience how to live the Italian Dolce Vita.

Hi, my name’s Marzia, Award Winner and Creator of Bella Cibo’s Kitchen. I recently decided to make one of my dreams come true : to bring some of my clients and Italy lovers to Italy, the most iconic Destination for travellers, and show them how gorgeous it is with my eyes.

The trip is going to be spectacular, we will start in the North, in the amazing Valley where I grew up Valtellina, we will go to Teglio for Pizzocheri Class, we will visit Como Lake and travel by train to Bologna to discover all their specialty to finish off to Naples, where I was born, and of course touring the Amalfi Coast.The most important thing about this amazing trip is that we will experience Italian Culture and You will have a connection with the food that you are going to eat! It will be Unforgettable.

Thank you to Monica’s Vacation Creation to help me out with this journey, here her website travel questions please email her or

Price is $ 4190.00 per person (based on double occupancy) and Includes:

  • Accommodations
  • Transportation
  • All the breakfast
  • 2 cooking classes
  • Dinner with my mom
  • 7 meals ( including the 2 cooking classes)
  • Gelato by Como Lake
  • Not Included:
    • airfare
    • Anything not mentioned in the Included list
  • Raspberries Jam

    Homemade jam is a real treat, incomparable to the one you buy in stores. I learned to make jam from my mother-in-law last year, exactly the day before she went to the hospital and then never came back. He was very keen on passing on this recipe because it is one of those delights that my husband (his son) loves. For the creation of this jam we used raspberries from our garden, the result was exceptional. Last week, for Canada Day Long Weekend, I decided to make raspberry jam, just like the year before; I was very satisfied with the result, certainly not as special as my mother-in-law’s but it’s ok, I will get there eventually.


    • 1 kg raspberries

    • 500 grams of sugar

    • Half a lemon juice

    • Half an apple cut into small pieces

    • sprinkle of love


    • Clean the raspberries. Put them in a saucepan with the sugar and lemon juice, mix everything gently and add the apple.

    • Bring to a boil and froth very carefully. Continue cooking, stirring with a wooden spoon for about an hour. The jam is ready when pouring a few drops on a cold plate, it solidifies forming a pearl, if it is not ready continue cooking a little bit more.

    • What is very important when making jams, or any type of preserves, is the sterilization of the jars and always use new lids. I sterilize the jars by boiling them for 30 minutes in a pot of water

    • Pour the jam into the sterilized jars and close them immediately and turn them upside down. Enjoy your jam on a piece of bread or use it with any dessert. I like to warm it up and add it to my Panna Cotta or my favourite is Crostata with Jam.

    Bella Cibo’s Cooking class on JoyTv

    In March I had the honour to have Dean Atwel from JoyTv here in my kitchen to film one of my Gnocchi cooking class! It was really an amazing experience and I really wish I can inspire more people with my cooking and my love for Italian Culture!

    Below the YouTube link to watch the video from JoyTv, let me know what do you think, your comment is appreciate it.

    Crostata/ Italian Jam Pie

    Crostata/ Italian jam Pie is one of the most popular desserts in Italy. It’ s a classic nonna’s dessert, every nonna has a personal recipe, full if secrets and lots of love.

    The recipe that I want to share with with today belongs to my dear mother in law, my kids grandma, that recently passed from a terrible desiese. This was the cake that she used to make for me at all my birthday, any family celebration and every time I asked for it.

    Thinking about this marvellous cake, I still remember 10 years ago in one of my trip to Italy from Vancouver, my mother in law decided to make me a Crostata for the trip, just to make my trip a little bit sweeter ( i was traveling with small kids). The trip was definitely sweeter, her Crostata was very popular on the plain, in fact all the hostesses loved it and even my sister was lucky enough to try a piece! For this recipe I use homemade jam, but you can use whatever you prefer and whatever you have available!


    • 300 grams flour
    • 120 grams sugar
    • 120 grams butter at room temperature
    • 1 egg
    • 1 yolk
    • Lemon zest
    • 2 Teaspoon of baking powder
    • Lemon zest
    • A pinch of salt
    • A sprinkle of love
    • Small jar of jam


    • In a bowl mix the flour, the sugar and the pinch of salt, make a hole, and add the butter at room temperature cut in pieces, add the eggs, the lemon zest and the baking powder.
    • Mix very well until the dough is nice and smooth.
    • Put it in the fridge for 1 hour covered with plastic.
    • Get your 12 inch round pan buttered and turn the oven on at  350.
    • Roll the dough out to about ¼ and ½ inch thick without working it too much. I suggest covering the dough with plastic wrap so it won’t stick on your rolling pin.
    • Set the dough on your pan, remembering to leave a small piece for the strips.
    • Spread the jam on the dough and reroll the pieces for the strips or hearts or stars! Whatever you prefer.
    • Put the strips on the jam the way that you like.
    • Bake the crostata for 30/40 minutes or until is nice and brown.
    • Do not over bake otherwise it will become hard like a rock.
    • Buon Appetito.


    Bella Cibo’s Story

    Hello friends, welcome to my website, I just want to give you a personal info about me and why Im passionate about cooking and Italian Culture and Italian Cuisine.
    Ciao I’ m Mamma Marzia, an authentic Italian Mamma! I was born in Naples but I grew up in North Italy in a beautiful Valley called Valtellina!
    I’m happily married with the love of my life and I have 2 children and we live in Langley.
    I moved here 15 years ago to follow the love of my life.
    Growing up in Italy gave me the opportunity to learn about Italian Cuisine, Italian Tradition and Italian Culture! I’m a truly believer that in the kitchen you build the best memories! Italian Food Culture and Tradition are simply amazing and my goal is to share them here in Canada with the Canadian Family!

    Six years ago I decided to say yes to one of my dear friend that wanted to learn how to make an authentic Italian lasagna! She got few friends together, they came over and we made lasagna from scratch with love and lots of fun! It was one of the best night of my life! 
    That night I decided to teach and share my authentic Italian cooking knowledge with my friends! After that night I also had to learn few new words: marketing, branding and Social Media! 
    I was a stay at home mom with 2 small children and I had no idea where to start! It was difficult especially because of the language but I made it! 
    I created a Facebook Page by myself, Instagram and I started to research on Google “ how to advertise yourself”! 
    One word got my attention right away #authentic, so I decided to be how really Im and I thought that at the end I had not to loose, people like Authentic right? 
    My authenticity is the key of my success and makes people comfortable! This for me is very important because if they feel comfortable they don’t feel intimidated so they are able to create the dish for the family = building memories and Tradition! 
    I have been managing my Social Media and everything else all by myself in the last 6 years ( kind of tired).

    I now teach Italian Cuisine from my little kitchen here in Langley, I Like to believe that I m on a mission to bring a little bit of Italy on the Canadian tables! 
    The people that come to my class are not just people that come, pay, learn and go! They all become part of my family, they all stay in my heart! 
    I like to build memories with them, with the food that we cook together, creating an emotion and the imperfections in my kitchen!

    My cooking classes are a little bit like a show and they are lots of fun, this is why I think people remember me and this is why, I think, they are able to create the dish that we made together!
    The best compliment is when people say “ thank you for the wonderful food and great experience”.
    Yes, we need more real experience, we need more connections with real food and with people!
    Come to my classes for an Authentic Italian Experience.

    In the last few years My cooking classes got few satisfaction:
    -March 2018 article on Langley Advance.
    -October 2018 I won an award with the Langley Chamber of Commerce.
    -Last week the Marco Polo newspaper in Vancouver wrote an article about my classes.
    And more to come for 2019!
    My dreams are:
    -Write a cook book
    -Bring some of my friends to Italy for an unforgettable Food tour.
    -Inspire more people including the New Generation
    -Bigger kitchen 
    -a nice Cooking Show 
    -Eat whatever I want without gaining weight.
    My favourite food are:
    Last thing Im proud of my self and so thankful for the people that gave me the trust and the love!
    We need more love.

    #authenticitalian#italiancookingclass#italianfood — 

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