Fall courses the "Pumpkin": gnocchi, tortelli and risotto

Since I was a boy, I've been fascinated by cooking, captivated by its colors and aromas. At home, I watched my grandmother and mother prepare fresh pasta and Sunday ragù. I was always intrigued by how simple ingredients could create dishes that evoke emotions, like spaghetti with tomato and basil or eggplant parmigiana. My cooking is simple and genuine, based on three words: passion, quality, and technique. I select the highest quality ingredients, emphasizing locality and sustainability. For me, cooking is about dedication and generosity: spending time sourcing the best ingredients and putting love into preparing meals for those at my table. I love cooking simple, authentic dishes, from fresh pasta to seafood, experimenting with combinations and textures. In summer, seasonal vegetables from my garden, seasoned with fresh herbs, are a staple. I'm also passionate about baking, making bread, rolls, and Roman-style pizza. For me, good food makes everyone happier.