Francesco Mattana

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 techniques for crafting everything from homemade pasta like gnocchi and ravioli to rustic breads and regional specialties. Their engaging videos are a delicious exploration of fresh ingredients and time-honored cooking methods, perfect for brands seeking to connect with an audience passionate about 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 home cooks and food enthusiasts, particularly those interested in authentic Italian and Sardinian culinary traditions. Their high engagement rates (TikTok 9.13%, Instagram 10.64%) significantly surpass industry benchmarks (TikTok ~3.0%, Instagram ~1.5%), indicating a highly receptive and active community. This suggests users are not just passively consuming content but are deeply invested in learning, replicating, and discussing Francesco's recipes, signaling strong potential for brand partnerships focused on kitchenware, ingredients, or culinary education.

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