Umbrian cooking class with three first courses

The passion for cooking sprouted from my childhood days when I played with dolls and concocted imaginative dishes with soil and water. That's how I embarked on my culinary journey, inspired by my mother, a homemaker who crafted delicious meals. I learned to roll out pasta with a "rasagnolo," to bake bread, and so forth. For about 35 years, this passion has evolved into my profession, thanks to my experience in the restaurant industry. Around 10 years ago, I discovered that I have celiac disease and decided to reinvent all of my mother's recipes, adapting them to be gluten-free. It was a significant experience that further fueled my passion because today, I can offer delightful and safe dishes for those, like me, who have celiac disease.