Handmade pasta and vegetarian delights in Bologna

With a Bolognese grandmother and a Sicilian one, I couldn’t help but fall in love with good cuisine from a young age. After taking several courses and completing a gastronomic master at the Gambero Rosso school, I traveled abroad, working as a chef in various restaurants. When I returned home, I felt the desire to share our cuisine with those who don’t yet know it, explaining its origins and preparations. I personally welcome my guests at home, trying to convey a bit of my passion and love for good food. My cooking is healthy, focused on the quality of ingredients, yet faithful to tradition. Beyond typical Bolognese specialties, I love plant-based dishes and pastry. My goal is to provide a complete experience: from taste to understanding, explaining each preparation in both Italian and English, so that guests can enjoy not only the dishes but also the history and care behind them.