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Francesco Mattana

This creator shares a variety of Italian recipes, focusing on traditional dishes from different regions of Italy, especially Sardinia. Their videos often showcase how to prepare pasta dishes, including homemade gnocchi and ravioli, as well as regional specialities like Malloreddus alla Campidanese. They also feature recipes for bread, cakes, salads, and sandwiches, often highlighting the use of fresh, seasonal ingredients and traditional cooking techniques.

Where to find Francesco Mattana

TikTok ·our_cookingjourney
Followers729K
Avg views277K
Engagement9.1%
Sourced from public data
Instagram ·ourcookingjourney_
Followers104
Avg views78
Engagement10.6%
Sourced from public data

Stats updated April 2026 · Stats don't look quite right?

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What kind of content does Francesco Mattana make?

Francesco Mattana brings the heart of Italy to your screen with authentic regional recipes, especially highlighting the vibrant flavors of Sardinian cuisine. On TikTok, they masterfully demonstrate traditional pasta-making techniques, from delicate ravioli to hearty Malloreddus, alongside rustic breads and delightful regional specialities. Their engaging videos, rich with fresh ingredients and time-honored methods, offer a delicious journey through Italy's culinary heritage.

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I often get asked in my classes “which type of onion should I use and for what?"🧅 So today I wanted to talk about the most common onions you can find in any food store or supermarket and how to best use them. 🧅 Brown onions are probably the most common and the most versatile. Great for slow-cooking as they get nice and sweet the longer you cook them. 🧅 Red onions are sweeter and great when thinly chopped and used in salad but are also great ones to pickle. 🧅 Shallots are a crossover between a garlic and an onion and they're perfect for quick sauces. 🧅 Spring onions. Use the white part for quick cooking, like in stir fires or for a frittata and the top green side raw as a garnish or in salads. If you want to learn more tips and tricks like this, join me for for one of my new online cooking classes (link in bio) 🙌 #onion #goodtoknow #learning #didyouknow
We all know how good beans are for us. So today I wanted to show you how to make this delicious, Roman-style, bean salad - Insalata di Fagioli alla Romana. 🫘 It’s a hearty, home-cooked dish but you’ll often find it served in local restaurants too. Like all rustic recipes, it involves very little preparation and just a few simple ingredients. And if you don’t like anchovies or want to make it vegan, you can just use sun-dried tomatoes for the dressing instead. And if you love this recipe, then you'll love my Taste Of Rome online cooking class! Together we will make Polpette al Sugo as an antipasti, the one and only Pasta Alla Carbonara for mains, this delicious salad as a side, before ending on a sweet note with Tozzetti, twice-baked hazelnut biscuits that are the Roman version of Cantucci. Throughout the class, you’ll pick up tips and tricks to make these classic Roman dishes effortlessly at home. Find out more via the link in bio. Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio). Serves 2 200g tin borlotti beans 200g tin cannellini beans 5 anchovies or sun-dried tomatoes 1 small red onion 1 garlic clove 3 tbsp red wine vinegar 3 sprigs of fresh thyme 4 tbsp extra virgin olive oil Freshly ground black pepper Small pinch of sea salt #healthyfood #italianfood #rome #beans #salad
Beans, Lentils and Chickpeas Ragù! 🍝 This is my naturally vegan ragù! It’s packed full of goodness and it’s also absolutely delicious. The recipe is made following the principle of a meat ragù but with legumes instead. The combination of beans, lentils and chickpeas gives the dish a really complex flavour and texture and the plum tomatoes add sweetness and richness! And because I used my soffritto mix from the freezer and most of the ingredients come from the cupboard, it’s a great way to use up what you have at home. Here is the ingredients list 👇 Serves 4 200g of soffritto mix (carrot, celery and onion) 2 small sprigs of rosemary 2 small sprigs of sage 2 small or 1 large bay leaf 150g cooked brown lentils 150g cooked chickpeas 150g cooked butter beans 100ml red wine 500g tinned plum tomatoes 300ml vegetable stock 500g potato gnocchi #italianfood #gnocchi #veganrecipe #recipeshare #meatfree
This is a steak sandwich but the Italian way 🇮🇹 My friend and fellow chef @Chris Baber is back and this time we’re making one of his favourite dishes - a beautiful steak sandwich, but with an Italian twist. 🤌 We’ve cooked a thick-cut sirloin steak in butter, garlic and thyme and served it in fresh ciabatta bread, topped with homemade caramelised balsamic onions and pan-grilled smoked scamorza cheese. Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio). Serves 2 1 thick sirloin steak 1 large onion 3 tbsp balsamic vinegar A good knob of butter 3 cloves of garlic 3 sprigs of thyme 1 large or 2 smaller, good-quality ciabatta bread 150g of Provola or Scamorza cheese A handful of rocket Fine sea salt Extra virgin olive oil #italian #steak #sandwich #comfortfood #bestfood

Who is Francesco Mattana’s audience?

Francesco Mattana's audience is likely comprised of food enthusiasts, home cooks, and individuals with an interest in Italian and specifically Sardinian culinary traditions. Their intent signals are strong, indicated by exceptionally high engagement rates on both TikTok (9.13%) and Instagram (10.64%), significantly surpassing benchmark ERs for these platforms. This suggests a highly receptive and actively engaged community eager for authentic, hands-on cooking content, particularly around pasta and bread making.

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