Sicily in the kitchen: making Anelletti and Tortelli

My name is Lucrezia, and cooking is much more than a passion for me — it’s my way of telling stories, preserving traditions, and creating moments of genuine connection. I love welcoming guests with dishes that carry the scent of Sicily, where every recipe holds a memory and every ingredient speaks of my homeland. I carry on my family’s traditions, especially those passed down by my grandmother Santa: from homemade maccheroni with sauce to scacciate, from zeppole to other warm and simple classics of our cuisine. I enjoy taking care of others through food — with attention, love, and that special touch that makes every meal feel like a celebration. In the kitchen, I prepare fresh pasta with passion — such as maccheroni, busiate, and gnocchetti — along with a variety of desserts like tiramisu, Sicilian cannoli, cheesecake, and profiteroles. As for main courses, I often make meat or vegetarian meatballs, involtini, and Sicilian favorites like parmigiana, caponata, and fennel and orange salad. 
 For me, cooking means welcoming, creating, and sharing.