Cinzia

I love creating appetizers, first courses, and main courses, both with meat and fish. My passion involves experimenting with new combinations of colors, textures, and flavors, blending the traditions of my homeland, Teramo in Abruzzo, with the roots I've cultivated in the land that adopted me, Le Marche.Furthermore, for the past few years, I have been cultivating saffron. With enthusiasm, I wish to share the excitement of the harvesting and drying phases and, finally, how this fantastic spice can transform the kitchen. I hope to share with you the pleasure of discovering and appreciating the culinary art through the richness of traditions and the innovation of personal experiences.