Hi from Antonella!

I am very curious and, while I respect my culinary tradition, I love to experiment. I have a fondness for vegetables and fish, especially in appetizers and pasta dishes that combine both elements.My friends and family particularly enjoy my eggplant caponata, especially when made with eggplants from my own garden. Among the pasta dishes, baked anelletti is a classic, both in its traditional form and in more summery variations. Spaghetti with mussels and "tender shoots," rigatoni with a pesto of zucchini, cherry tomatoes, and tuna, as well as squid ink pasta with salted ricotta, are among my favorite culinary creations.While I mostly prefer pasta dishes, second courses also fascinate me, perhaps even more so than those with meat.