Polenta and tortelli cooking class for an evening

Each dish is a story, a deep connection to my land and the traditions I carry in my heart. My cooking is made of memory and passion, of authentic ingredients that turn every bite into a journey through genuine flavors and childhood memories.
 
 The marubini, small parcels of pasta filled with meat, evoke the warmth of my home and the love with which my mother used to prepare them. Fresh pasta is a hymn to nature: tagliatelle, lasagna, and tortelli stuffed with borage, pumpkin, or wild herbs tell stories of forests and fields, where wild herbs grow spontaneously, giving off unmistakable fragrances.
 
 Polenta with rabbit is the dish of family and tradition, simple and comforting, where the softness of the polenta blends with the delicacy of the meat. Then there's cotechino with lentils, a classic of the holidays, perfectly balanced with homemade mustard, an explosion of sweetness and spiciness that connects the past with the present.
 
 There are also fresh and light dishes, like zucchini lasagna with ricotta, perfect for summer, or fried stuffed zucchini flowers, picked at dawn to preserve their delicacy and transformed into a crispy delight. There's wild hop frittata, which tastes of the countryside and simplicity, and nettle risotto, a tribute to the wild nature that every year gifts me with the pleasure of foraging.
 
 Even in desserts, I celebrate the beauty of the land: shortcrust pastry with wild fruits tells the generosity of nature.
 
 The family garden is my secret ally: every day it provides me with fresh fruits, vegetables, and herbs. My recipes change with the seasons, following the gifts of the earth, and are designed to be enjoyed by everyone, especially those intolerant to gluten. Because every dish is not just food, but an experience of authenticity, love for care, and tradition.