Hi from Tabatha!

My cooking is deeply rooted in Tuscan tradition: I love making fresh pasta at home in all its forms, from pici to ravioli, and even the tagliatelle we enjoy on Sunday family lunches. I also enjoy working with meat and reinterpreting the classic dishes of my region, like crostino nero, without ever forgetting rustic, traditional recipes such as panzanella and pappa al pomodoro, which I prepare often and with great pride.Over the years, however, my cooking has been enriched by many influences. Living in Lombardy and Piedmont, and sharing a home with friends from Puglia and Sicily during university, taught me to bring flavors from other regions to the table as well: from handmade orecchiette to arancini, and even a good pasta alla Norma.