The world of Apulian pasta and its sauces

Cooking has always been my greatest passion, one that began when I was just a child. It all started with my grandmother, who taught me how to make fresh pasta when I was only four years old. Since then, cooking has become an essential part of my life. I studied at a culinary school and have worked in professional kitchens for over 14 years. At the same time, I’ve nurtured another great passion: traveling. For me, the scents, flavors, and traditional recipes are the most authentic way to discover a culture and understand its history. I’m currently completing a course in nutrition to become a holistic nutritionist. This will allow me to combine my culinary skills with nutritional principles to create more mindful and balanced menus. I’m a chef with Umbrian roots, now based in Puglia, where I’ve had the privilege of learning traditional local dishes thanks to my partner’s grandmother. I would love to celebrate both Umbrian and Apulian cuisines, bringing to the table authentic, seasonal dishes that tell the story of our rich culinary heritage.