Traditional cookery course in the Umbrian countryside

My family has Neapolitan roots, and many of my recipes come from a precious cookbook written by my great-grandmother. These are traditional dishes that I often reinterpret with a lighter, more modern touch. From these roots, my cooking has evolved, drawing inspiration from Umbrian and Roman cuisine, along with a variety of international influences. In recent years, I've developed a passion for classical cooking and ancient methods: slow cooking, open fire, wood-fired ovens, handmade doughs, and natural leavening. I love simple recipes where each ingredient plays a clear role and the flavors are bold, authentic, and easy to recognize.