Hands in the dough with a sea view: Pansoti and home recipes

For 40 years, I founded and directed the Teatro dell'Archivolto company, during which I restored and brought new life to the only traditional Italian-style theater in Genoa: the Teatro Gustavo Modena. When I worked on its renovation, I had a clear vision — I wanted a large kitchen and a dining room with a long table, able to welcome many guests. There, I cooked traditional dishes and personal creations for artists, friends, and distinguished guests — including Ambra Angiolini, Stefano Bollani, Dario Fo, Daniel Pennac, Luis Sepúlveda, Carla Signoris, and many others. Around that table, cultural projects, ideas, and above all deep bonds were born — always accompanied by the joy of good food. I gathered that experience in a book, Backstage Recipes, where I combined my recipes with memories from the guests who enjoyed them, including special contributions like one from Carlo Petrini. Now that I’m retired, I’ve just finished renovating a seafront apartment, which I dream of transforming into a convivial kitchen — a place to welcome those who want to share a passion for cooking, try new recipes, rediscover tradition, and, above all, enjoy the pleasure of the table together. My cooking is mostly based on oven-baked dishes: I love kneading dough. Everything that involves mixing flour, water, and yeast holds a special, indescribable charm for me. Through food, I’d like to share with my guests everything I’ve learned over the years — in a warm, genuine, and flavorful atmosphere.