From Bologna to Florence: dishes from the Apennines

Cooking has never been just a profession for me, but the red thread that weaves together the memories of a lifetime. After 35 years in professional kitchens — an intense journey that earned me the honor of being called the "Queen of Tortellini" — I chose to hang up my chef’s jacket to rediscover the joy of the home apron. Today my mission has changed: I no longer seek perfection in service, but the intimacy of storytelling. I open the doors of my kitchen to curious travelers who want to experience the soul of a territory far from tourist circuits. Watching a masterpiece emerge from simple eggs and flour remains my favorite magic, an art — the art of pasta sheets — that I feel compelled to protect and pass on. From the peaks of the Tuscan-Emilian Apennines, I carry with me a philosophy rooted in seasonality and respect for the land, the same that I have captured in my books “Cucina di Frontiera” and “L’Appennino in Tavola.” I look forward to transforming tradition into an unforgettable encounter together.