Hi from Carmen!

My love for cooking was passed down to me by my grandmother. My passion centers on leavened doughs, both savory and sweet, as well as main dishes, particularly risottos and homemade pasta. Cooking for me is an act of creativity and a form of relaxation. I am fascinated by traditional cuisine, but I also love to integrate it with modern elements. In my recipes, I prioritize local products and follow the seasonality of ingredients, including those harvested from our summer vegetable garden: tomatoes, cucumbers, salads, and during the summer, my homemade sauce.Welcoming guests is a true pleasure for me: when cooking, in fact, I give a part of myself to those who sit at my table, trying to pamper them as best I can. I enjoy pairing the right wines with each dish and setting a welcoming table, perhaps following a specific theme. Among my specialties are various types of homemade bread, focaccia, pizza, panbrioche, buns, sweet brioche, and cookies.I gladly venture into exploring vegetarian and vegan cuisine, preferring the use of vegetables and natural products, avoiding substitutes like tofu or seitan.Among my favorite dishes are risottos, in particular Isolana and Pilota, often accompanied by pontel (with oven-roasted pork ribs) and risottos with seasonal vegetables, strictly prepared with Vialone Nano rice, as I live in the production area of Vialone Nano PGI.I love to share the stories of my dishes with my guests, conveying the passion and heart that I put into their preparation.