A female duo

Carine Teston

Carine’s culinary world has its roots in her infancy. It is lulled with smells, with images and with memories still very vivid today: her grandparents’ farm in Italy, the vegetable garden, collecting fresh eggs from the hay, the birth of a calf and the symphony of smells coming from the kitchen.

What unites members of this family, is the food. The gift of good food is a heritage handed from generation to generation. Carine’s father was successful with “Roma”, a luxurious restaurant frequented by the greats of gastronomy. At 18 Carine joins the team and engages in one of her first passions, pastry making. While still keeping her own self-taught approach, she learnt discipline and love for cooking from her father in the ten years she was there.

In 1997 Carine left the family nest and opened “Carina” in the European District. She serves tasty Mediterranean sandwiches rich in vegetables and made with traditional methods. A completely new concept at the time, with an accent on the freshness of the products and prepared on the spot in an open kitchen. Success was as great as it was lasting and 20 years later many faithful clients still stop by the girls’ for lunch.

Today Carine wants to give a new sense to her career and to her cuisine. With her friend, Tania, little by little she has designed a project which has enlarged to become Gioia.

“I am a hypersensitive being. I believe in humanity, in passion and in energies. This sensitivity does not necessarily have a place in the kitchen, where discipline, work and pressure are master. But the way I express myself is in the dishes, where creativity and emotion are supreme.”

Tania Nicaise

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Belgium-Brazilian her childhood was spent between the two countries. Very young she discovered a passion for cooking. While she was studying law, she joined the staff at “Roma” to understand the ropes of the trade. A few years later, she joined “Carina” as pastry chef resulting in a close friendship with Carine.

In 2004 Tania goes to live in Italy, in Modena. She marvels at the richness of the area, her curiosity led her more and more to taste the produce and to discover the small local producers. To support her passion for wine, she trained as a sommelier.

In 2011 she left to discover the tastes and flavours of the gastronomical reality in Asia. She was a culinary consultant for the International Cooking Club Singapore, a club to promote cultural exchange by approaching traditional gastronomy of member countries. As one of the lead writers, she participated in the production of a recipe book with 223 recipes from 75 different countries.

“When I travel, I like to explore the products typical of the places I visit. More than just giving a cheese to friends to taste, my greatest pleasure is to talk about it. Each ingredient is a piece of history, the country, the expertise of men and women, the culture of the region. Gioia is the spirit of sharing between the country and the people.”