Fidaa Abuhamdiya
Born in 1982 in Hebron, she grew up and completed her schooling there. From an early age, she developed a deep love for food, which led her to pursue a career as a professional cook. After high school, she studied at the Notre Dame Culinary School in Jerusalem, then moved to Italy to continue her education at the University of Padua. There, she earned a degree in Food and Gastronomy Sciences and Culture, followed by a master’s degree in Community Nutrition and Food Education.
Food soon became more than a profession – it became a language. Through cooking and storytelling, she began using food as a way to share the history, culture, and identity of Palestine. This project first took shape among her Italian friends and family. While in Padua, she worked at Le Calandre, a three-Michelin-starred restaurant, and later gained experience in various kitchens across Italy.
In 2016, together with Silvia Chiarantini, she published Pop Palestine Cuisine, a Palestinian cookbook that traces a culinary journey from Hebron to Jenin. The book presents traditional dishes tasted in homes, restaurants, and street markets, with each chapter dedicated to a different city.
Today, she lives in Italy with her nine-year-old daughter. She teaches cooking and food culture through workshops, storytelling, lectures – including at Due Palazzi Prison in Padua – and cultural events, promoting Palestinian land, food, and heritage throughout Italy.
Speaking at
Born in 1982 in Hebron, she grew up and completed her schooling there. From an early age, she developed a deep love for food, which led her to pursue a career as a professional cook. After high school, she studied at the Notre Dame Culinary School in Jerusalem, then moved to Italy to continue her education at the University of Padua. There, she earned a degree in Food and Gastronomy Sciences and Culture, followed by a master’s degree in Community Nutrition and Food Education.
Food soon became more than a profession – it became a language. Through cooking and storytelling, she began using food as a way to share the history, culture, and identity of Palestine. This project first took shape among her Italian friends and family. While in Padua, she worked at Le Calandre, a three-Michelin-starred restaurant, and later gained experience in various kitchens across Italy.
In 2016, together with Silvia Chiarantini, she published Pop Palestine Cuisine, a Palestinian cookbook that traces a culinary journey from Hebron to Jenin. The book presents traditional dishes tasted in homes, restaurants, and street markets, with each chapter dedicated to a different city.
Today, she lives in Italy with her nine-year-old daughter. She teaches cooking and food culture through workshops, storytelling, lectures – including at Due Palazzi Prison in Padua – and cultural events, promoting Palestinian land, food, and heritage throughout Italy.
