Hi from Lucilla!

I love traveling through taste. Traveling, learning, and then sharing these experiences. Yes, because tasting is an experience. Food is an experience made up of history, tradition, innovation, chemistry, and passion.I love cooking risottos: rice is the signature product of my region (it's born in water and dies in wine) and lends itself wonderfully to the most intriguing sauces (spectacular when it turns blue and pairs with fresh shrimp). I created the raspadura carpaccio and had the opportunity to perfect it with the great Chicco Cerea.I adore tiramisu: different in every season - traditional in winter, orange blossom in spring, fruit-filled in summer, and with chestnuts in autumn. I love mixing my Lombardian tradition with that of Campania, my partner's homeland. This combination gave birth to the Panettoncello di Voghera: a small panettone transformed into casatiello but strictly using local products such as Varzi salami, Stafforella, Voghera pepper, and artisanal Voghera mustard.I cherish following the rhythm of the seasons, Mother Nature's production calendar, and offering dishes or desserts that tradition has taught me.