Spring Flavors Among the Hills of Oltrepò Pavese

For me, cooking is a demonstration of affection for my family and friends. I enjoy preparing both traditional and modern dishes, often customizing recipes with my own creativity and knowledge. I particularly love making appetizers like roasted peppers with bagna cauda, marinated zucchini, savory pies, vegetarian dishes, spinach flan, seafood salad, and rolled and stuffed omelets. As for first courses, I enjoy making handmade pasta such as malfatti and ravioli, along with various types of pasta and risotto dishes with reductions or mushrooms. For main courses, whether meat or fish, I cook roasts, meatloaf, ribs, and stuffed squid or sea bass, as well as Mediterranean-style cod. For desserts, I prepare spoon sweets like panna cotta with warm forest fruits and cakes. Plus, I've invented many other dishes myself.