Hi from Simona!

"Since I was a child I have a passion for cooking at 360 ° but in particular for desserts. Not only do I like to cook but I also look forward to the moment when I will be able to eat what I cook with my family or guests. My specialty is crescentine. montanare, improperly called 'tigelle', accompanied by cold cuts and cheeses from my territory and with the inevitable 'cunza' (lard with rosemary and garlic), both cooked and raw. now they are animals that live here in our area) or those of ribs and sausage or chicken cacciatore. I have developed, to accompany the crescentine, also vegetarian fillings such as 'cunza', so you can enjoy the crescentina without the lard but still taste the same ".