Hi from Cinzia!

I love cooking traditional dishes, those rooted in our culinary heritage, seeking recipes passed down from the grandmothers of our kitchen, but also dishes that ignite curiosity. I enjoy teaching how to make tajarin pasta by hand, agnolotti as I learned from my grandmother, and the Monferrato-style bagna cauda. I am passionate about sourcing quality ingredients and utilizing local products. I have cooked for magazines and contributed to the creation of books, some dedicated to Piedmontese tradition and others to alternative cuisine.