Annalisa is a restorer of cultural heritage and a Cesarina. Her library is divided between art texts and cookery books, bought over the years and coming from the kitchens of her grandmothers. “I love pastry which requires strict compliance with times and temperatures and reminds me so much of the restoration. At home I have accustomed my children to typical dishes on anniversaries, cooking creates roots and belonging; therefore the zeppole di San Giuseppe on March 19, the migliaccio at Carnival, struffoli and rococo at Christmas are a habit of our home. "
- Bread and eggplant meatballs
- Manfredi with ragu and ricotta
- Meat chops with meat sauce
- Endive with olives, capers, raisins and pine nuts
- Zeppola di San Giuseppe with cream and black cherry
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