Cooking class on two pasta recipes, tiramisu and appetizer

My main expertise lies in pasta dishes, but I don't underestimate the importance of velvety soups and meat and fish entrees. My culinary creations draw inspiration from traditional Sicilian and Calabrian recipes, reinterpreted with a modern twist. I prefer using local ingredients, so-called "zero kilometer" products, to create a unique harmony that enhances the authentic colors, fragrances, and flavors of our region. I invite you to try a pasta dish seasoned with my almond and basil pesto, or an intriguing pistachio and sun-dried tomato pesto. I also offer delightful options made with red tuna and mint; pork or beef fillet enriched with vintage vinegar and white onion cream; potato meatloaf embellished with red tuna and capers. And to sweetly conclude, I propose traditional desserts made with ricotta or pistachio cream, among many other delicacies.