Hi from Nicola!

I truly enjoy making fresh pasta—rolling it out brings me back to childhood, and I love choosing which shape to make. I especially enjoy preparing tortellini and Cargiù, ravioli filled with sheep’s ricotta, wild herbs, eggs, and sausage, topped with my homemade farmyard ragù, thanks to the animals I raise myself.I also cook vincisgrassi, crescia from the Marche region, wild boar and hare ragù, and slow-leavened pizza using ingredients from my garden. In autumn, I make fig and plum jams with the fruits I gather near home, and Sundays always mean a good roast or an outdoor barbecue.I deeply love Marchigiana cuisine and I’m excited to share this passion through my cooking—genuine, simple, and full of heart.