One of the questions we asked Dimana, a famous foodie with an Instagram account that never fails to make your eyes water, is what she does when her motivation is low. We asked because there were many moments when it was her who cheered us up when we were down. Filled with energy that is hard to morph into words, she fills the room with light. Dimana opens up about food, nutrition taboos and love. Hope you enjoy the interview as much as we did.
What is Dimangiamo? How did the idea of Dimangiamo come about?
Dimangiamo is my Instagram page and blog where I share recipes, ideas, moods, and inspiration. I am a foodie, and I like trying different cuisines. I live in London, and one of the reasons I love it so much is the variety of options for food experiences. While stuck at home during the first lockdown, I had the time and energy to experiment with some of the meals I craved. I then started sharing some food pictures on my personal Instagram page, which led to getting questions about recipes and cooking tips, so I decided to create a separate space where I can share my passion.
The smell of baked cookies or slow-cooked casserole has always reminded me of home. I grew up in a big family, and I would help my mom with cooking at family gatherings, which showed me firsthand how food brings people together. And this is exactly what Dimangiamo is about – showing people that cooking should not be intimidating and that nothing beats a home-cooked meal (especially in this day and age of Deliveroo).
Every time my followers prepare a Dimangiamo recipe for their special occasion, I feel that I helped make someone feel special and loved.
What are the coolest moments on the Dimangiamo journey?
We enjoy food through all of our senses. One can appreciate the look, smell, and taste of a meal, but in my opinion, what is even more important is the act of care when preparing it. Nothing makes me happier than inspiring someone to cook a dish for their loved ones. I love getting messages like: “Thank you for the recipe, it really made my day.”. Every time my followers prepare a Dimangiamo recipe for their special occasion, I feel that I helped make someone feel special and loved.
As I mentioned, people perceive food visually. Hence, presenting food the right way is a must. So I had to level up my photography skills. I first got a photo box, which taught me how important things like light, decor, the right plate, and angle are. Time flies and sometimes I can spend hours arranging and shooting plates. It is such a creative and joyful process.
What’s the biggest taboo/misconception about nutrition?
We are exposed to endless information about nutrition and health — most of which are inaccurate. Scrolling through social media, we are bombarded with weight-loss products and theories that promise quick results. Nutrition is a relatively new and very complex subject. There are a ton of misconceptions. Paradoxically, many high-fat foods can help you maintain a healthy weight. Numerous “healthy” and bioproducts are high in calories and overeating them can also lead to weight gain. Vegetarian diets are not necessarily protein deficient. Some people prefer a low carb diet, whilst others the keto diet is a game-changer. I don’t believe that there is a revolutionary formula that works for everybody. I guess we should find what works best for us.
We are exposed to endless information about nutrition and health — most of which are inaccurate. These misconceptions combined with the raising body image obsession lead to depression, anxiety, and food disorders.
These misconceptions combined with the raising body image obsession lead to depression, anxiety, and food disorders. In the desire for the perfect version of themselves, people follow extreme diets, which have bad consequences on both their physical and mental health. There should be a balance. I believe that we should think of our bodies as temples and this can help with our dietary choices. We are what we eat – and we should be picky when it comes to what we “bring to our temples”.
Trying our best to follow a whole-food, minimally processed, and balanced diet is a great start. Listen to your body – if you crave cake, you should better have it, instead of eating protein bars with artificial sweeteners or “healthy” dates which have the same or even more calories. In my view, the key is a balanced diet and active lifestyle. You should reward yourself with your favourite, comfort food whenever you want – as long as it’s balanced.
I believe that we should think of our bodies as temples and this can help with our dietary choices. We are what we eat – and we should be picky when it comes to what we “bring to our temples”.
Any cooking techniques and flavours that impress you?
I love sweet & salty combinations, especially when baking. I find it satisfying to experiment with a variety of baking techniques. The interaction of different ingredients and their chemical compositions is a science on its own. For example, a souffle or an “Angel food cake” inflates as a result of the tiny air bubbles from whipped egg whites that expand when heated. What impresses me the most is molecular gastronomy. Many people refer to it as “magic with food”. This way of cooking bridges the artistic and chemical ramifications of food. It is the epiphany of master culinary.
Have you ever felt stuck and out of ideas? What do you do when your motivation is low?
My cooking inspirations are, first and foremost, my Mom and Grandma. I have watched them cook meals without a recipe – just being creative, improvising, and having fun with whole products. They would rarely run out of ideas… Normally, I share the same endless passion. However, like every human being, I have my ups and downs. Especially after cooking something great, I want the next one to be even better, if not as good as the previous recipe.
Normally, when I struggle with inspiration, I take a longer break from cooking. I tend to look for ideas in books, magazines, TV shows, or other blogs. My favourite way to get inspired is through real-life experience. Travelling is not always an option, but going to a new restaurant with interesting food does help.
Like every human being, I have my ups and downs. Especially after cooking something great, I want the next one to be even better, if not as good as the previous recipe.
You recently got married. What does marriage mean to you?
It means a lot. Marriage is not just a contract between two people but a conscious decision and commitment to grow and build your life together. You share decisions, challenges, successes, and failures as a whole. You choose the same person every day. Of course, this requires work, trust, time, and compromises. To be an efficient half of a whole, you should be complete as an individual. Partners complement one another, and I believe that the appreciation, the openness for changes, and the celebration of even the smallest wins are some of the most important foundations of a happy family. You don’t have to be married to feel like a family. There are plenty of reasons why people have a negative attitude towards marriage, and I respect that. It is a matter of perspective. Maybe I am a little bit old-fashioned, but I have always believed in the “happily ever after”.
I want to develop many new technical skills, including molecular gastronomy. Also, I’d love to get the opportunity to compete in the TV show Masterchef. It is a long path, but I believe that I will make this dream come true soon enough. My long-term goal is to turn Dimangiamo into a full-time job. Who knows – maybe one day Dimangiamo can turn into a beautiful, boutique and cosy restaurant, where I can offer people not only amazing food but also an unforgettable experience.
