The perfect shortcrust: gluten-free tartlets and biscuits

Where the districts of Acquate and Caleotto meet, along the streets walked by Alessandro Manzoni during the years when he was writing Fermo e Lucia and The Betrothed, you will find my home: bright, welcoming, and deeply connected to the local area. At my table, no detail is left to chance. I have always devoted myself to cooking and hospitality: I have worked in and managed restaurants and hotels, experiences that have taught me that welcoming someone first and foremost means taking care of them. Every dish I prepare stems from this attention. I love creating a balance of flavors and colors, staying true to seasonality and locally sourced ingredients. In summer, the catch of the day is never missing from my table, while polenta — a symbol of Lecco’s culinary tradition and enjoyed all year round — is a true common thread for me, a reminder of my roots and traditional home cooking. In recent years, I have also specialized in gluten-free cuisine. It is an area I am truly passionate about, as it allows me to experiment and reinterpret traditional Lombard dishes passed down through my family recipe books, without ever compromising on taste or authenticity. For me, cooking means telling the story of the land where I live, my own story, and the story of the recipes I bring to the table — turning every experience into a genuine moment of sharing.