Pasta, risotto and tiramisu in 18th century villa

I love cooking because, for me, it’s a way to share joy and happiness. In particular, I enjoy teaching the art of fresh pasta: from classic tagliatelle to ravioli, both in traditional versions and naturally colored variations made with vegetables—perfect for bringing color and cheer to the table. Desserts also hold a special place in my heart: from tiramisu to chocolate salami, from sbrisolona to cakes and mini treats, often served as delightful single portions. My cooking is simple, authentic, and deeply rooted in the local territory. I carefully select fresh, seasonal, local, and zero-kilometer ingredients, because I believe that every dish tells a story—one that’s meant to be shared with a smile.