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When Margherita Cardelli and Gerardo Cavaliere went on their first romantic weekend away, they had an unexpected companion: a ball of mozzarella. Margherita recalls, “Gerardo arrived in Rome with two kilos of mozzarella from Paestum in the back of the car, and we drove to the mountains, opened a bottle of wine, and enjoyed it with our hands.” From that moment on, food became the language of love for the founders of Giuliva Heritage, a tailoring brand. “We are obsessed with sharing meals together. It is the foundation of everything we do.”
Sunday lunch is a significant culinary event for the couple, who now have two young daughters. Margherita explains, “It is a moment when you come together with your loved ones. Traditionally, it was rare to share Sunday lunch at home with anyone other than family. But times have changed, and we no longer live close to our relatives, so our guests are friends whom we love. It’s about nurturing relationships that matter to you while enjoying good food.”
They source fresh produce from people they know. Gerardo’s family has a farm in Serrano, and he visits it regularly, always returning with something fresh, like strawberries, cherries, asparagus, and fava beans. Margherita adds, “I only buy meat from my father-in-law or farmers I trust. 99 percent of the time, the only things I buy from the supermarket are cleaning products and Prosciutto di San Daniele and Parmigiano Reggiano – amazing Italian products that are not locally sourced.”
Sunday lunch is also a time for important discussions. Margherita states, “You don’t leave the table until the matter gets resolved. The only ones who can leave as soon as they finish are the kids.” However, the atmosphere is relaxed. “We serve the Italian way, placing all the trays in the middle of the table. Some might eat near an open window, while others are seated. It’s casual and cozy.” After the pasta course, the family indulges in the Italian tradition of “fare la scarpetta,” which entails using a piece of bread to mop up the remaining sauce on their plates. Margherita notes, “Even at formal events, we do it. It always brings a smile to my face because people seem to love it. Then everyone starts doing the scarpetta.”
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