Antonella

I was born in Tuscany, to a Sicilian mother and an Apulian father, and from a young age I nurtured a passion for the flavors and traditions of Italian cuisine. I studied in Bologna, but I have been living in Palermo for ten years now, a city that has inspired me to creatively and personally blend recipes and ingredients.My cooking is a true fusion of traditions: it ranges from handmade fresh pasta to the most wholesome legumes, from vegetables to seafood dishes, always enriched with spices and citrus that enhance their character. In my courses, I share not only techniques and recipes, but also a love for the aromas, colors, and history of each ingredient, turning cooking into an authentic and engaging experience.