Fresh Italian pasta: tagliatelle and cavatelli

My roots lie between Puglia and Calabria, lands that have taught me the value of time, sharing, and cooking as an act of love. My journey in the kitchen began alongside my grandmother and mother, where I learned the first tricks and traditional recipes, developing an appreciation for local, seasonal ingredients and respect for the raw materials. I especially love simple yet distinctive dishes, like fava beans and chicory, which capture the essence of my land. Handmade fresh pasta is my favorite language: from orecchiette and cavatelli, to maccheroni al ferretto, and to stuffed pasta like tortellini and ravioli, as well as trofie and fettuccine. Kneading, shaping, and cooking is a ritual that connects past and present. My goal is to share and celebrate my family’s authentic traditions, with an eye on sustainability and openness to innovation, while never losing connection with my roots.