Ligurian Cooking Class: Pasta, Pesto and Tiramisu

My cooking is rooted in the Ligurian tradition: simple, genuine flavors made of fresh herbs, handmade pasta, and of course, pesto — prepared the way it has always been in my family. I grew up surrounded by these scents and gestures, and they remain at the heart of everything I cook. Today, I live in Piedmont, and over time I’ve come to appreciate its bold, enveloping flavors and rich ingredients. In my recipes, I enjoy creating a dialogue between these two culinary worlds. I start from my Ligurian roots, which I deeply feel as my own, and enrich them with subtle Piedmontese touches — always searching for a balance that tells the story of my journey.