Canederli of the Dolomites

"The kitchen has always been the essential element of my family. Both grandmothers were cooks, one refined cooked in a private house, the other simpler ran a tavern. Daughter of two pasta makers from whom I inherited the passion for homemade stuffed pasta: canzunziei, tortelli... I grew up with the smell of sauté and flour in the family lab. Having grown up I continued to experiment with typical recipes from every Italian region. I very often host friends for dinner with whom I often share the preparation of recipes. I live in an old house, with exposed beams that warmly welcomes my guests, especially in winter with the wood burning stove."