Hi from Loreta!

I love cooking the traditional dishes of my Salento heritage — a simple cuisine made with humble ingredients, yet full of flavor. I enjoy preparing recipes that have been passed down for generations, such as trianata, a baked dish with homemade long macaroni and potatoes, or lu sciuscellu, an ancient recipe of ricotta, egg, and bread dumplings.I always include beloved classics like eggplant parmigiana, potato focaccia with blistered tomatoes, sautéed turnip greens (“rape 'nfucate”), ciceri e tria with crispy fried pasta, and sagne 'ncannulate with slow-cooked pork in tomato sauce.Seasonal vegetables, strictly locally sourced, play a central role in many of my dishes — from fava bean purée with wild chicory to meatballs, either fried or in sauce.Desserts are also steeped in tradition: from my grandmother’s cookies to pasticciotto cake, not to mention tiramisù, torta mimosa, and all the typical sweets of our festive celebrations.