Exclusive interview with Chef Daniela Sfara, Ciao Bella at Media One Hotel

I like to share that, the more intuitively we cook – that is to understand how to connect with our ingredients and polishing the know-how of sensory cooking without the rigidity of measurements – we learn to make better decisions in our lives as this method transcends the kitchen. Cook slowly, connect and truly enjoy the process – very much as we would building a business, and spending time with our loved ones.

How does it feel to return to Ciao Bella and Larte for another round of your soulful supper clubs?

I feel deeply moved truly.  For me, it’s not just an invitation, it’s a recognition of the connection that was created the first time. It feels like returning to a place that understands the essence of what I bring. Being here again, surrounded by guests who value the depth, the history, the emotion behind every dish—it’s a quiet affirmation that what I’m doing matters. It’s never just about the food; it’s about the conviviality and carrying forward of legacies – shared moments, the stories, the beauty of culture passed from one heart (and kitchen) to another.

You bring a beautiful blend of heart and heritage to your cooking. Can you share a bit about your journey into the culinary world and how your Italian-Canadian background influences your style?

I’ve been cooking since I was a child. I wasn’t even three years old yet when I began learning from my mother, and I had the influence of my mother, my grandmother, aunts, uncles and the many young-at-heart men and women across Italy from whom I’ve been invited into their kitchens—to learn from, to be shared stories of tradition, culinary culture, and excellence with. And to me, quite literally, it’s just how I live. Now, representing the Italian diaspora, it’s become even more layered—because it’s not just about technique or taste in my cooking style, it’s about memory, legacy, and an instinctive knowing. It’s how I connect what I do today with past generations: the knowing of ingredients, the land they come from, the rhythm of cultivation, the reverence of harvest. That deep relationship with the earth and its offerings shows up in everything I create and share with those at my table. And at the heart of it all is authenticity—not in the performative sense, but in the honest simplicity of the dishes themselves. After all, it is the humblest dishes we carry in our hearts the longest.

Your supper clubs are described as intimate, nostalgic, and full of “amore.” What makes this dining experience so special for you — and for the guests?

Absolutely, amore. For me, it’s a natural connection to people—that’s how we live. Our door was always open and now in my adulthood, it’s still open at my own home. People knock once, say ‘permesso’ (may I come in?) and they’re in—espresso brewing, stories flowing, time slowing down. That spirit is the heartbeat of my supper clubs. It’s more than just dinner—it’s about creating a space where people feel like they’ve been taken to Italy for the evening – whether in their nonna’s or mamma’s kitchen, or to discover the beauty Italy offers. They feel the warmth, the ease, the unspoken understanding that food is just the beginning. It’s the catalyst for laughter, conversation, and real connection. When everyone’s gathered at one table, something shifts. I often step back and watch—not just the clinking of glasses, but the emotion, the sparkle in people’s eyes, the strangers who suddenly feel like long-lost friends. That’s the magic. That’s why it’s so special.

The menus take guests on a journey across Italy — from the seafood of Sicilia to comforting classics of Emilia-Romagna. What inspired the curation of this year’s menu?

Well, you know, it’s difficult for me to focus on just one region—every part of Italy has its own soul, its own ingredients, its own stories rooted in the people, the place, the land, the terroir. Each region speaks a different dialect through its food, and I love that. So, for me, curating this year’s menu was about taking people on that journey—north to south, coast to countryside. I get to share these places, share stories they may have never heard, and bring them into corners of Italy they might not even know exist. They’re tasting not just the flavors, but the feeling of being in a home in Sicilia, or at a family table in Emilia-Romagna. It’s intimate, it’s real, and it’s the closest thing to traveling with me through the country.

The wine pairings are a big part of the supper club evenings. How do you go about selecting the perfect pairings to match the emotional tone of each dish?

Very much like food, wine has its own identity tied to place. There’s a natural rhythm between what grows in the soil and what is shared on a plate or in a glass. When you pair a dish from a region with a wine from the same place, there’s an unspoken harmony—because they’ve grown up together, side by side, shaped by the same climate, the same land, the same hands. It’s not just about what’s in the glass—it’s about the nuance, the history, the balance, the way the wine lifts the dish and vice versa. The grapes, the ingredients, the cultivation—they’re all part of the same environment. So, pairing becomes intuitive. It’s a natural marriage between the flavors, the textures, even the emotional tone of the dish. And of course, we work with what’s available, but even then, we stay aligned with that deeper sense of connection between place and palate.