Sbrisolona in both savoury and sweet versions, served with zabaglione

My passion for cooking was born in the family, within the walls of an Emilian home and during long days spent making cappelletti all together—no one was exempt. I grew up surrounded by lasagna, pumpkin tortelli, gnocco fritto, tigelle, and traditional desserts. Although I studied management control, I have always nurtured my love for cooking: I opened a blog, wrote a cookbook, created a De.Co., won awards, organized food and wine events, taught cooking classes (including for children), and managed the kitchen for my association. I never turned it into a career, because life sometimes leads you in different directions. Today, however, I am ready. I know how to teach people to cook good food, I can always find a solution, I have a thousand ideas in my head… and after all, my mother is Emilian.