Passatelli romagnoli: in broth and dry. Brazadela

I cook traditional Bolognese and Romagnola dishes, but I love taking inspiration from world cuisines, which make my table more vibrant and flavorful. Tradition is my foundation; creativity is the way I reinvent it. In my kitchen, seasonality leads the senses, and the search for harmony on the plate is often a topic of lively discussion with my husband Federico, with whom I’ve shared a love for good food for over forty years — a passion that began, fittingly, in a restaurant! I inherited my love for cooking from my mother, a painter, and my grandmother, a devoted homemaker. Federico’s family also left its mark: his grandmother was a master of lasagna and crème caramel, his father of passatelli, and the family cook made the best roast beef in the world. For ten years, I ran a shop-laboratory in the heart of Bologna, where tradition and creativity met under the porticoes — among aromas, conversations, and the curiosity of locals and travelers alike.