Pre-Alps cuisine: between pasta, tiramisu and local flavors

My passion for cooking was born at the stove in my home, where from a young age I loved watching my parents: my mother carefully kneaded shortcrust pastry, and my father had a particular fondness for homemade pasta. I remember Saturday night dinners with friends or Sunday family lunches, where tagliatelle or lasagna made with homemade pasta were a “must,” and to finish, a delicious jam tart could never be missing. In the family, the legendary Aunt Cristina worked as a cook for a Milanese family. Her recipe book, handwritten in an old-fashioned script, contains many small secrets that she diligently noted down and that today represent a precious heritage from which to draw countless ideas and suggestions. My cooking is tied to tradition, but I also love to vary and add a personal touch to the dishes of Como and Lombard specialties. My culinary philosophy values the use of local, organic, and zero-kilometer products.