Pasta, love and fantasy

I love cooking, especially first courses, ranging from lasagna to more elaborate and sophisticated timbales, to our traditional Matera baked pasta, a truly exquisite dish from our region made up of local products, from cheeses to cured meats, and our beef meatballs. In my kitchen, I use locally-sourced products, working with dairy and employing seasonal vegetables cultivated nearby. Another element that never fails in my cuisine is the preparation of savory pies, influenced by my Neapolitan roots, such as Casatiello, and those typical of my region, like Torta Pasqualina, a rustic pizza made with shortcrust pastry, young cheese, salami, and eggs. Desserts are also indispensable, including fig jam, chocolate and almond tarts, and an amazing (according to others) Sacher Torte. All dishes are always accompanied by Lucanian wines.