Pizzoccheri and tiramisu on Lake Como

I love preparing all kinds of homemade pasta: from orecchiette to potato gnocchi, from malloreddus to pizzoccheri, and of course tagliatelle, tagliolini, pappardelle, every kind of lasagna, and a wide variety of filled pasta, with carefully crafted and sometimes boldly creative fillings. For each shape, I always choose the most suitable sauce: from the classic ragù to homemade pesto, from garlic-forward aglione sauce to a seemingly simple yet deeply flavorful basil sauce. A true carbonara, made the traditional way, is a must—just as much as a hearty ossobuco, served with Milanese risotto and gremolada, for the perfect balance of flavors. 
 And to end on a sweet note, I love to delight even the most refined palates with a classic tiramisu, or with a traditional meascia from Mandello del Lario—a nostalgic dessert that tells the story of my land.