Hi from Patrizia!

My kitchen is a return to the roots of my childhood, when I helped my grandmother prepare fresh pasta and typical Sicilian impignulata. It was from there that my passion for cooking in general was born: from leavened preparations to large leavened ones like bread and pizzas. Among the many dishes I prefer, the caponata stands out as an appetizer, followed by first courses like tagliatelle alla norma or with ragù. For the main courses, I prefer roasted meats or the typical "brusciolo", in addition to mixed grills. To conclude with sweetness, you can't miss the cannolo with ricotta, fried ravioli, and various cakes.