Piedmontese cooking class in a farmhouse

As a proud Piedmontese, I love homemade cooking: making fresh pasta like tagliatelle, tajarin, ravioli plin, and crouset is a true daily joy for me. I cherish convivial moments where I can share our best dishes, from green sauce with anchovies to bagna cauda, from ajo (garlic sauce) to countless other traditional family recipes. My favorite is still the merenda sinoira, a rustic evening meal that recalls the rhythms and flavors of our grandparents’ days in the fields, always paired with the fine wines of the nearby Langa region. I love baking classic Italian sweets, and my breakfasts are always hearty. During the summer, I dedicate myself to preserving and transforming seasonal produce so I can bring the tastes of summer to the table even in the dead of winter. My kitchen features a beautiful wood-fired oven with a double combustion chamber, where I cook roasts, braises, trays of vegetables, and my beloved Carmagnola peppers. I also have a custom stone grill/oven, made by my brother-in-law, perfect for cooking on a stone slab or over the grill. Recently, I added a professional pellet barbecue to my kitchen, which allows me to experiment with smoking and more complex preparations. I’d say my kitchen is now complete… and all that’s left is to get to work!