Shayna's Kitchen, Firenze (2026)

09/11/2026

Bone broth is the oldest “supplement” in the world. Here’s what’s actually in it 👇

🍲 Gelatin: simmering bones and connective tissue slowly breaks collagen down into gelatin. It’s why good broth jiggles when it’s cold.

🍲 Glycine & proline: two amino acids found in gelatin that your body uses to build and repair tissue. Glycine has also been studied for sleep quality (small studies, but interesting).

🍲 Protein: the amount varies depending on the bones and how long it simmers, but it’s real, slow-cooked protein.

🍲 Minerals & salt: natural electrolytes that make it hydrating, in amounts that vary from pot to pot.

🍲 Warmth: it’s gentle on an empty stomach, which is why Shayna starts every morning with a mug before anything else.

🍲 Time: that’s the real ingredient. Bones, water, vegetables, herbs, and a splash of vinegar, simmered low and slow. Nothing else.

Your body makes its own collagen, and broth gives it the building blocks to do it. Every food culture figured this out long before powders and packets existed: Italian brodo, Chinese soups, Jewish chicken soup, Korean seolleongtang. Different pots, same idea.

And it’s almost embarrassingly easy to make.

27/10/2026

Matcha latte mistakes beginners make (and how to fix them) 🍵

If your matcha latte has ever tasted bitter, clumpy or flat, it’s probably one of these five things:

1. Using poor quality matcha. Look for a vibrant, alive green. A dull, yellow-brown powder is usually old or oxidized.

2. Not using a sifter. Sifting gets rid of clumps.

3. Overheating the water. Boiling water makes matcha bitter, so let it cool a little first.

4. Using too much water. About 2 oz is enough, and the paste method helps it blend smoothly.

5. Not whisking correctly. Whisk in a “W” motion until it’s frothy.

Then add your milk and enjoy your perfect latte.
Ours is ceremonial grade, from a single organic farm in Uji, Kyoto, stone-ground and kept refrigerated until it ships, so it stays vibrant and naturally smooth.

Save this for your next latte. Send it to a friend who’s just getting started with matcha. 👇💚

Comment MATCHA and I’ll send you the link to learn more. 🍵

matchabeginner matchatips morningroutine slowliving wellness

26/10/2026

Matcha latte mistakes beginners make (and how to fix them) 🍵

If your matcha latte has ever tasted bitter, clumpy or flat, it’s probably one of these five things:

1. Using poor quality matcha. Look for a vibrant, alive green. A dull, yellow-brown powder is usually old or oxidized.

2. Not using a sifter. Sifting gets rid of clumps.

3. Overheating the water. Boiling water makes matcha bitter, so let it cool a little first.

4. Using too much water. About 2 oz is enough, and the paste method helps it blend smoothly.

5. Not whisking correctly. Whisk in a “W” motion until it’s frothy.

Then add your milk and enjoy your perfect latte.
Ours is ceremonial grade, from a single organic farm in Uji, Kyoto, stone-ground and kept refrigerated until it ships, so it stays vibrant and naturally smooth.

Save this for your next latte. Send it to a friend who’s just getting started with matcha. 👇💚

Comment MATCHA and I’ll send you the link to learn more. 🍵

07/09/2026

The actual meaning of being rich in life. A ripe tomato. Good olive oil. Fresh bread. A table with nowhere else to be. That’s it. That’s the whole thing.

The olive oil part matters more than people think. Ours comes from a single grove in Umbria, trees over 200 years old, harvested and cold-pressed within hours instead of the days most oil waits. That’s the difference between 500+ mg/kg of polyphenols and the 80 to 250 you get from a blended supermarket bottle. It’s not a garnish. It’s most of what makes a simple meal taste like this.

Our 2026 harvest is open for pre-order right now, picked in October, pressed within hours, and shipped straight to your door instead of sitting in a warehouse for a year.

Comment “OLIVE OIL” and I’ll send you the link to reserve your bottle before it’s gone.

11/08/2026

We have been taught that doing more means caring more.

But what if the most radical thing you could do for your health right now is simply slow down?

Not add another habit. Not optimise another morning.

Just breathe. Rest. Be a little more gentle with yourself. 💚

08/08/2026

Are you making these mistakes when buying olive oil? 🤔🫒

Most people have no idea what is actually in their bottle. The olive oil industry is one of the most misleading in the food world, and if you are buying it for your health, you deserve to know what you are actually getting.

Here are the biggest mistakes to avoid 👇

✨ Not buying organic: Olives are one of the most heavily sprayed crops on earth. Non-organic oils can carry pesticide residue straight into your gut. Always look for certified organic.

✨ Buying oils labelled “pure” or “light”: These sound good. They are not. Refined, stripped of nutrients and mixed with lower quality oils. Always extra virgin. Always.

✨ Skipping the harvest date: Olive oil does not get better with age. No harvest date on the label? It could already be rancid. Look for oils harvested within the last 12 months.

✨ Choosing clear or plastic bottles: Light and heat destroy olive oil. High quality EVOO always comes in dark glass or tin to protect its integrity.

✨ Falling for “Product of Italy”: It does not mean the olives are Italian. Many brands blend olives from multiple countries and bottle them in Italy. Always look for single origin or estate grown.

✨ Bonus tip: Real high quality EVOO should have a peppery burn at the back of your throat. That is oleocanthal. That is how you know it is the real thing.

If you want true organic, single origin, estate grown olive oil, our SK Ancient Italian Olive Oil is grown on Shayna’s own land in Umbria, Italy. Cold pressed within hours of harvest. 500+ mg/kg polyphenols. What she uses every single day for gut health, glowing skin and deep nourishment.

Pre-orders for our 2026 harvest are open now. Comment OLIVE OIL and I’ll send you the link. 🫒

05/08/2026

Gabriella’s beauty secrets ✨

Extra virgin olive oil on her face and body. Food from her garden. That is the whole routine.

No 10 step skincare. No collagen powder. No expensive serums. Just two things she has been doing her whole life, and her skin at 80 is the evidence. 💚

Olive oil on the skin 🫒
Extra virgin olive oil is rich in vitamin E, squalene and oleocanthal, a natural anti-inflammatory compound that reduces the chronic inflammation that ages the face prematurely. It deeply hydrates, protects the skin barrier and supports collagen integrity from the outside in. Nonna has been doing this since before retinol was invented.

Food from her garden 🌿
When you eat what you grow, seasonal, chemical-free, sun-ripened at peak potency, your body receives nutrients in their most bioavailable form. Tomatoes at the height of summer. Herbs picked that morning. Zucchini, beans, peppers straight from the soil.

The antioxidants in seasonal vegetables protect skin cells from oxidative stress. The polyphenols reduce inflammation. The fibre feeds the gut microbiome, and a healthy gut always shows up on the face.

Nonna never needed a dermatologist. She needed a garden and a bottle of good olive oil.

Comment OLIVE OIL and I’ll send you the link to our 2026 harvest pre-orders. 🫒

🇮🇹❤️

04/08/2026

Girlhood has no age. No language barrier. No expiry date. 🌸🇮🇹

There is something that happens when two women find each other in a kitchen. It does not matter if one is 80 and one is 30. If one speaks Italian and one speaks English. If one grew up in Umbria and one grew up across the world.

There is a knowing. A shared language that has nothing to do with words.

The laughter over a pot. The way hands move around food. The stories that come out when nobody is watching. The moment she grabs your face and tells you something only a woman who has lived can say.

This is what is really about.

Not just the food. Not just the rituals. But the connection between women across generations. The wisdom that gets passed from hands to hands. The girlhood that never actually ends. 💚🇮🇹

🇮🇹❤️

01/08/2026

Comment OLIVE OIL and I’ll send you the link to our 2026 harvest pre-orders. 🫒

Girls who take lemon shots together glow together! 🫒🍋

BUT… If you’re doing this ritual with cheap, oxidized, blended olive oil, you’re not doing a wellness ritual. You’re taking a shot of rancid fat on an empty stomach. First thing in the morning.

And that is genuinely bad for you.
Oxidized oil creates free radicals in the body. It triggers inflammation instead of reducing it. It sits in your gut and does the opposite of everything you think it’s doing.

The ritual only works when the oil is real. Cold-pressed. Single origin. Dark bottled. Harvested at the right time to preserve the polyphenols that make this worth doing in the first place.
So the shot actually does what it’s supposed to.

Our 2026 harvest pre-orders are open now. Comment OLIVE OIL and I’ll send you the link. 🫒⏳

30/07/2026

Nonna’s ancient remedies for modern troubles. 🇮🇹🌿

No collagen powder. No hair serums. No digestive supplements. No melatonin gummies. No energy drinks.

Just olive oil. A walk after dinner. Lavender under the pillow. A warm cup of something green in the morning. Ingredients so simple they almost feel too easy to be real.

And yet nonna has been doing this her whole life. Her skin glows. Her gut never fails her. She sleeps deeply. She wakes up with energy. She has never once needed a wellness programme because her whole life already is one.

The wellness industry is worth $5.6 trillion. Nonna spent zero on any of it. And she is thriving at 80. 💚

Swipe through and save this one, these remedies are genuinely life changing. Share it with someone who needs to hear it. 👇

And we collected every single one of nonna’s secrets in a FREE ebook, the philosophy, the principles and the recipes blessed by a real Italian nonna. No macros. No rules. Just the way she has always lived.

Yours free when you subscribe to our ceremonial grade matcha.
But only for the next 24 hours. ⏳

Comment NONNA and we will send you the link. 🍵💚

🇮🇹❤️