- Following 2.8K
- Followers 23.6K
- Engagement 4.62%
- Avg likes 1.1K
- Avg comments 59
About Francesca Lotti
Francesca Lotti (@la_cucina_della_cecca) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 23,649 followers and 1,292 published posts. Recent posts average 1,093 likes and 59 comments, an engagement rate of 4.62%.
With 23.6K followers, Francesca Lotti is a micro creator by the common 10,000 to 100,000 definition. Francesca Lotti follows 2,796 accounts, so the audience is roughly 8.5 times the size of the list followed. Francesca Lotti carries Instagram's verified badge and uses an Instagram professional account. Flinque files Francesca Lotti under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Francesca Lotti runs to 9 words across 2 lines. The latest activity Flinque has on record for Francesca Lotti dates from March 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
1,292 Posts
Of the 10 most recent posts shown for Francesca Lotti, 5 are videos, 4 are carousels and 1 is a single image. No single format accounts for most of them. Francesca Lotti has built a substantial archive of 1,292 posts. Against the audience, that is roughly 18 followers for each post published. Francesca Lotti also keeps 66 story highlights on the profile. All 10 carry captions, averaging 142 words each. The captions are written mainly in Italian. Words that recur across them include lacucinadellacecca, padella, cuocere, brodo and lacucinaitaliana. The captions tag #lacucinadellacecca, #lacucinaitaliana, #pastarecipes, #pastapasta and #masterchef_it.
PASTA PEPERONI ZUCCHINE PROSCIUTTO MOZZARELLA PECORINO
#LacucinadellaCecca #lacucinaitaliana #pastapasta #pastarecipes #masterchef_it
Polpette di baccalà fritte.
500g.di baccalà, lavato, asciutto, fatto a filetti e messo a cuocere in padella per 5 minuti coperto e a fuoco moderato con olio, un'aglio ed erbette varie,
poi frullato con una patata bollita, prezzemolo tritato ed un uovo sbattuto ma senza sale né pepe. Ridotto in palline passate nell'uovo e nel pangrattato ed infine fritte.
Adesso si mangia.
#LacucinadellaCecca #baccalà #polpette #fritto #fritturadipesce
Friggitelli ripieni cotti in padella anzi, padellona.
Ten stuffed friggitelli with four tablespoons of bread crumbs, one garlic, one sausage, two tablespoon of parmigiano, parsley, one egg, olive oil, salt and pepper..
INSTRUCTIONS
Put in a bowl all the ingredients with the cut sausage.
Mix it very well and then stuff the friggitelli after removing their seeds.
Now, take a pan, add a lot of olive oil and add the friggitelli.
Now set the heat to medium low and cover the pan.
Stir the friggitelli occasionaly, until they become soft..
#LacucinadellaCecca #italianrecipe #foodfotography #friggitelli #squisito
Spaghettini cooked risotto style in a broth made from clams water and their shells
Solo un piatto di:
Spaghettini risottati in un brodo di gusci e acqua di vongole
#LacucinadellaCecca #pastavongole #clampasta #clam #lacucinaitaliana
MINI TORTINO SALATO DI ZUCCHINE TRIFOLATE, UOVA SODE, TONNO, MAIONESE ALL'ACQUA E ACETO BALSAMICO ( di quello vero).
Penso che non ci sia niente da spiegare.
If you like tuna, water mayo, sauteed zucchini, aceto balsamico, this dish is for you.
#LacucinadellaCecca
#tortino #tortasalata #savorycake #tortinosalato
Ho fatto insaporire tutto il giorno 3 sovraccosce di pollo, 2 fette di capocollo, 4 fette di pancetta in un intruglio così composto:
una confezione di yogurt, una manciatina di pepe in grani, erbette aromatiche abbondanti, un aglio schiacciato, il succo di un limone e sale.
Poi ho infilzato la carne alternandola e aggiungendo qualche fetta di peperone rosso, un pò in qua e un pò in la.
Messo in forno per circa 2 ore e mezza....la prima a 220g.,il restante del tempo a 180g...sempre statico.
L'impasto della piadina è pasta matta.
#LacucinadellaCecca #kebabrecipe #arrosto #roast #kebablovers
◀️INGREDIENTI▶️
12 SCAMPI, 320G. DI SPAGHETTINI, BRODO DI SCAMPI, PREZZEMOLO, AGLIO, L'OLIO DELLA COTTURA DEI POMODORINI ED UNA MOZZARELLA DI BUFALA FRULLATA.
In una padella già calda, stendi gli spaghettini ed inizia ad aggiungere il brodo degli scampi bollente. Mi raccomando, non salarlo perché altrimenti, durante la cottura, gli spaghetti ne assorbirebbero troppo.Quando sarai arrivato quasi a fine cottura, aggiungi la salsa di pomodoro che avrai fatto insaporire con prezzemolo e aglio....assaggia ed aggiusta di sale.
#LacucinadellaCecca #tomatosauce #scampi #pastarecipes #giallozafferanoricette
Tuorlo fritto, crema di patate alla crema di pecorino, punte di asparagi e guanciale croccante
THE EGG YOLK AND POTATO
Fried yolk, cream of potatoes with pecorino cream, asparagus tips and crispy pork cheek.
INGREDIENTI
Punte di asparagini, più ne avete e meglio è, una fetta di guanciale, due cucchiai di crema al pecorino (per farla utilizzate 100gdi panna fresca e 50g.di pecorino romano grattugiato), 250g di patate, mezzo porro, 3 mestoli di brodo, il tuorlo di un uovo ( pulito bene dal suo albume, messo nel pangrattato e lasciato a riposare in frigo per un giorno), sale, pepe ed olio qb.
PROCEDIMENTO.
1)Per la crema di patate guardate il mio post dedicato, non dovrete fare altro che aggiungere la crema di pecorino e non utilizzare il limone( quella era al limone).
2)In una padella, mettete il guanciale fatto a listarelle a cuocere. Una volta che sarà croccante, aggiungete le punte di asparagi e fateli andare per 5 minuti.
3) togliete dell'uovo l'eccesso di pangrattato e friggetelo in olio di arachidi per 2 minuti, fintanto che non si sarà
INGREDIENTS
Tips of asparagus, the more you have, the better, a slice of pork cheek, two tablespoons of pecorino cream (to make it use 100g of fresh cream and 50g of grated pecorino romano), 250g of potatoes, half a leek, 3 ladles of broth, the yolk of an egg (cleaned well from its egg white, placed in breadcrumbs and left to rest in the fridge for one day), salt, pepper and oil qb.
INSTRUCTIONS
1) For potato cream, look at my dedicated post, all you have to do is add pecorino cream and do not use lemon (the one was lemon).
[2] In a pan, put the pork cheek made in strips to cook. Once it is crisp, add the asparagus tips and let them go for 5 minutes.
3) Remove the excess breadcrumbs from the yolk and fry it in peanut oil for 2 minutes until it has browned.
#LacucinadellaCecca #lacucinaitaliana #eggyolk #friedegg #tuorlo
FLAN DI ASPARAGINI SELVATICI, E LE LORO PUNTE.
INGREDIENTI
300 g.di gambi di asparagi e porro( dovranno pesare così da cotti, per cui dovrete utilizzare circa 300g.di gambi e circa 80 di porro)
3 uova/ 3 cucchiai di parmigiano
300 g.di liquidi dati da 150g.di panna fresca e 150g.di latte.
Una noce di burro e 3 cucchiai di olio per la cottura e una noce di burro per imburrare lo stampo.
PROCEDIMENTO
In una padella mettete il burro e l'olio, fate scaldare un attimo e poi aggiungete i gambi degli asparagi tagliati il più finemente possibile. Salate, pepate e poi coprite con il coperchio. Fate cuocere a fuoco basso fintanto che i gambi non saranno diventati morbidi.
Una volta cotti, date un prima frullata insieme al parmigiano e alle uova, poi aggiungete i liquidi e frullate nuovamente.
Mettete la crema ottenuta nello stampo e appoggiate questo in una teglia dove aggiungerete l'acqua per la cottura in forno.
Cuocere a 180g.statico per circa 30 minuti, ma fate sempre la prova stecchino.
The three rule of is perfect.
FLAN OF WILD ASPARAGINI, AND THEIR TIPS
INGREDIENTS
300 g of asparagus stalks and leek (they will have to weigh like this when cooked, so you have to use about 300g of stalks and about 80 g of leek)
3 eggs / 3 tablespoons of Parmesan cheese
300 g of liquids given by 150g of fresh cream and 150g of milk.
A knob of butter and 3 tablespoons of cooking oil and a knob of butter to butter the mould.
INSTRUCTIONS
Put the butter and oil in a pan, heat for a moment and then add the stalks of the asparagus cut as finely as possible. Add salt, pepper and then cover with the lid. Cook over low heat until the stalks have become soft.
Once cooked, first blend with the Parmesan cheese and eggs, then add the liquids and blend again.
Put the cream obtained in the mould and place this in a baking dish where you will add the water for baking in the oven.
Cook at 180g.static for about 30 minutes, but always do the toothpick test.
#LacucinadellaCecca #lacucinaitaliana #asparagus #asparagiselvatici #flan
Ravioli stuffed with potatoes and roasted arista, with its sauce and very fragrant black summer truffle
▶️INSTRUCTIONS◀️
Take a piece of arista( pork loin), 700/800g, and massage it with herbes, (I always use thyme, savory and marjoram), a clove of finely chopped garlic, salted, peppered and brown it well in a pan, making it a nice amber color. Simmer with brandy, reduce it and then remove the meat and leave the sauce aside, you will need it to finish the ravioli seasoning.
Put the meat in a pan, add plenty of oil and a little glass of brandy. Put in the oven at 200C°for about an hour. After about ten minutes, add two small potatoes, cut them into 4 and cook them together with the meat, so they will take all the flavor. After about half an hour, when they are cooked but not too much, remove them from the oven and continue cooking the meat.
Once cooked, cut a slice of about 300g of arista, chopped it and blend it with the potatoes. Add salt and pepper if necessary.
Eventually, sauté the ravioli with the sauce of the meat, adding a piece of butter. Plate and decorate with black summer truffle.
#LacucinadellaCecca #raviolirecipe #ravioli #truffle #roastpork
Francesca Lotti's engagement
Francesca Lotti's engagement rate on Instagram is 4.62%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 22 followers. An average post collects 1,093 likes and 59 comments, close to 19 likes for each comment.
Engagement rate
4.62%
- Avg likes
- 1.1K
- Avg comments
- 59
- Interactions : followers
- 1 : 22
Lookalike Creators
A free account lists creators whose audiences behave like this one, ready to shortlist and compare side by side.
Age & Gender
Unlocking shows how this audience splits across age bands and gender, charted from follower data.
Audience Location
Unlocking reveals the countries and cities where the most active followers of this account are concentrated.
Primary Language
Unlocking shows the languages this audience uses most in comments, interactions and the content it consumes.
Audience Interests
Unlocking lists the topics and categories this audience follows and engages with most often across the platform.
Authenticity
Unlocking scores how genuine the audience is, flagging fake, inactive or bot followers found in engagement patterns.
Audience Quality Score
Unlocking gives one overall audience quality score combining authenticity, engagement, follower activity and audience relevance.
Brand Affinity
Unlocking names the brands this audience already follows, mentions or engages with across social platforms.
Content Strategy
Unlocking breaks down the content pillars, tone and visual style this creator uses, and which formats perform best.
Commercial Insights
Unlocking shows collaboration types, an estimated pricing tier and a brand safety risk read for sponsored campaigns.
Industry Fit
Unlocking rates how well this creator and audience align with specific industry verticals and brand categories.
Research Francesca Lotti further
Flinque ranks Instagram creators in Food & Cooking, categories Francesca Lotti is filed under, and its free tools measure the same figures for any public account.
Related rankings
Frequently asked questions
These answers about Francesca Lotti are generated from the Instagram profile data Flinque holds for the account.
Who is Francesca Lotti?
Francesca Lotti (@la_cucina_della_cecca) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Francesca Lotti carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Francesca Lotti runs to 9 words across 2 lines.
How many followers does Francesca Lotti have?
Francesca Lotti has 23,649 followers on Instagram (23.6K). Francesca Lotti follows 2,796 accounts, so the audience is roughly 8.5 times the size of the list followed. Francesca Lotti has built a substantial archive of 1,292 posts.
What is Francesca Lotti's engagement rate?
Francesca Lotti's engagement rate on Instagram is 4.62%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 22 followers. An average post collects 1,093 likes and 59 comments, close to 19 likes for each comment.
What does Francesca Lotti post about on Instagram?
Flinque files Francesca Lotti under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Francesca Lotti, 5 are videos, 4 are carousels and 1 is a single image. The 10 recent Instagram captions Flinque holds for Francesca Lotti repeatedly use the words lacucinadellacecca, padella, cuocere, brodo and lacucinaitaliana. Francesca Lotti's captions carry hashtags such as #lacucinadellacecca, #lacucinaitaliana and #pastarecipes. Francesca Lotti writes those captions mainly in Italian. Francesca Lotti keeps 66 story highlights, which open with a free Flinque account.
How do I contact Francesca Lotti for a collaboration?
Francesca Lotti's contact details are not published on Flinque's public profile. The Instagram bio links to 2 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Francesca Lotti and use Flinque's outreach tools wherever a contact route is on file.
Links
Francesca Lotti's own Instagram profile is the one outbound link Flinque publishes for the account, and the 2 bio links open after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Francesca Lotti.