It started with grandma's ragù

ChefPop began in a small kitchen in Milan. I was trying to recreate my grandmother's handwritten ragù recipe, but her notes were frustratingly vague: "a handful of this," "cook until it looks right," "add enough water."

That day I realized: cooking knowledge is passed down in ways that don't work for beginners. So I started building the resource I wished I had—recipes that actually work, explained clearly, for real people.