Cooking class homemade pasta and chestnut cake

Since I was a child, I’ve always loved making fresh pasta, a passion that I continue to this day. I enjoy preparing ravioli and "tordelli" (as they’re called in Lucca), as well as tagliatelle, orecchiette, and pici, keeping alive the culinary traditions I’ve learned over the years. During winter, a hearty bowl of zuppa alla frantoiana is a must, while in spring, I dedicate myself to making garmugia, a traditional dish packed with fresh vegetables. I take great pride in sharing the flavors of Lucca’s cuisine with others, introducing them to specialties like crostini with liver pâté and pappa al pomodoro. For me, cooking is a way to keep traditions alive and let others experience the dishes that are part of my history and heritage.