Let’s roll out the pasta by hand and make some tortellini!

I grew up surrounded by the aroma of fresh pasta and flour on the kitchen table, learning from my grandmother and mother, both from Bologna, the art of rolling out pasta dough and the love for homemade cooking. With them, I prepared tortellini, lasagne and tagliatelle, recipes from the Emilian tradition passed down from generation to generation and still proudly served at my table today. I love slow-cooked ragù, beautifully set tables and the pleasure of welcoming friends and family around a good meal. After a professional career in communications and events, I decided to devote more time to my greatest passion: cooking. I then refined my techniques by attending cooking courses in Bologna, deepening my knowledge of the secrets and flavors of Emilian cuisine.