Fresh Piedmontese pasta: agnolotti al plin and tajarin

Cooking has always been a great passion of mine. Growing up in a large family, the table was always an important place for sharing and togetherness. Even today, in my home, there is a long table often surrounded by friends with whom I share ideas, emotions, challenges and plenty of laughter over good dishes from the Piedmontese tradition. When I cook, I enter almost a parallel world where everything feels lighter and clearer, and I feel energized again. I don’t have professional culinary qualifications, but I have gained a lot of experience from growing up in a large family where every occasion was a good reason to celebrate together, as well as from a close-knit group of friends who feel like family. I also enjoy dedicating some of my time to local associations by organizing charity dinners to support their activities. In the kitchen I love preparing the dishes I watched my grandmother make: winter afternoons spent making agnolotti al plin, braised meats, roasts, tajarin and ragù — all authentic flavors of the Piedmontese tradition from the Roero area.