Cooking class on forgotten Lombard recipes

My culinary journey began at the age of 7 when I started cooking, guided by the genuine flavors crafted by my grandmother's skilled hands, turning humble ingredients into uniquely flavorful dishes. Lake and woodland appetizers mark the start of my menu, followed by distinctive risottos or homemade pasta with a taste deeply rooted in the Prealps and its game. Simple gnocchi made from flours sourced from selected mills in the Varesotto municipalities follow. For main courses, I favor slow-cooked and moist meat dishes, occasionally incorporating grilling techniques for both meat and fish. In recent years, I've introduced a fusion of typical dishes with southern flavors, where Campanian tastes and those unique to the Vallo di Diano National Park come together with Lombard cuisine. Bold flavors and plant-based seasonings merge with the scents and tastes of locust and chestnut woods, creating a culinary experience that reflects the intersection of northern and southern Italian influences.