Fresh Piedmontese pasta: Tajarin and Agnolotti

I’m an engineer by education and profession, but cooking has always been my true passion. Being from Piedmont, I naturally draw inspiration from tradition whenever I’m in the kitchen: from stuffed pastas to the many classic appetizers of our local food culture. And then there are the desserts — my real specialty — whether traditional or more creative. For a few years, alongside my engineering job, I also ran the kitchen of a small family agriturismo in the Langhe. Today, I’ve decided to share this passion in the cozy setting of my home in the historic center of Turin, where guests can enjoy traditional local dishes made entirely by hand… bread included! I’m looking forward to meeting people from all over the world who love good food, conviviality — and of course, a good glass of wine!