Italian classics revisited with a vegan twist

Pugliese cuisine holds a special place in my heart, and I love sharing its authentic flavors with my guests. The dishes I frequently prepare include the delicious potato pizza, with its crispy crust and soft filling, and fava beans with chicory, a perfect combination that captures the essence of Pugliese rural tradition. I cannot forget the "rustico leccese," a fragrant puff pastry filled with tomato and mozzarella, and the famous "pasticciotto leccese," with its golden crust and creamy custard filling, offering a pure sweet experience. In the past, I had the privilege of baking with an ancient sourdough starter, which gave a unique and profound flavor to my baked goods. This tradition remains an important part of my culinary approach, as fresh homemade bread is still a symbol of hospitality and warmth. Recently, I have started to explore the world of vegan preparations, a field that fascinates me greatly. I am passionate about creating vegan desserts, experimenting with new recipes that not only respect the planet but also delight the palate. I firmly believe that cooking is an ever-evolving art, and I am excited to discover innovative ways to combine flavors and ingredients while keeping alive the authenticity and richness of Pugliese tradition.