Hi from Andrea!

Since I was a child, I’ve always loved making fresh pasta, a passion that I continue to this day. I enjoy preparing ravioli and "tordelli" (as they’re called in Lucca), as well as tagliatelle, orecchiette, and pici, keeping alive the culinary traditions I’ve learned over the years. During winter, a hearty bowl of zuppa alla frantoiana is a must, while in spring, I dedicate myself to making garmugia, a traditional dish packed with fresh vegetables.I take great pride in sharing the flavors of Lucca’s cuisine with others, introducing them to specialties like crostini with liver pâté and pappa al pomodoro. For me, cooking is a way to keep traditions alive and let others experience the dishes that are part of my history and heritage.