Fregola, Culurgiones and Seadas: learn Sardinian cuisine

I am a Sfoglino, Pasta Designer, pizzaiolo, and baker. I consider myself a dynamic, reliable person who is always evolving, with a keen eye for detail. My goal is to transform simple ingredients into high-quality dishes, respecting tradition while embracing innovation. I love cooking, experimenting, and enjoying good food, which is why I’m passionate about my work. Specializing in pasta, I prepare a wide range of dishes, from Sardinian orecchiette to Emilia-Romagna tortellini, from Bolognese lasagna to cannelloni and fettuccine. I'm not a Michelin-starred chef, but an artisan working in my own home workshop, an intimate space where every detail reflects my passion. My kitchen is simple yet functional: a marble counter, a wood-fired oven I renovated myself, and tools I use with skill. Surrounded by the scent of fresh basil and ripe tomatoes, I prepare meals for the neighbors in my neighborhood.