Become a true Bolognese: Tagliatelle and Tortelloni

I am deeply rooted in tradition; half Bolognese, half Sardinian, and half Sicilian. As a child, my summers were spent on these two islands, surrounded by people who cooked with local, km0 ingredients, infused with care and love. I aim to replicate this in my own dishes for my guests. Simultaneously, I love creating new recipes and discovering unique ingredients and specialties during my travels worldwide. Whenever possible, I actively seek to join cooking classes wherever I go, continually enriching my culinary repertoire and bringing these recipes back home. My all-white kitchen has been entirely designed by me. After years of hard work and daydreams, I managed to renovate my home. I envisioned an open-space kitchen where guests could witness every stage of preparation. Designed in a U-shape with a cylindrical hood, ample countertop space was crucial to me because it's never enough. Another reason for its layout is my dream of hosting cooking classes at home. I want to teach, learn from others, and foster a sense of pride, challenge, and the desire to connect and discover oneself. I believe these are the experiences many people seek, and I am proud to share that aspiration.