RoMAGNA at the table

For me, cooking is not just about preparing food: it is a universal language, a form of meditation and deep connection. Moving from office spreadsheets to the stove is my creative rebellion – the moment when I leave abstract data behind to immerse myself in living matter, intense aromas, and vibrant colors. I love transforming simple ingredients like flour and eggs into fresh pasta masterpieces: tagliatelle, tortellini, gnocchi, and cappelletti. And not only that! I’m crazy about piadine and cassoni, symbols of Romagna’s simplicity and warm hospitality. In my seaside kitchen, I create these and many other delicacies… and now I want to teach you how to make them too!