Like most Italians, I have food streaming in my veins. “Good Food, Good Mood, Good Health”; that’s the spirit! As I reiterate to my students; The wisdom is in choosing the best and most relevant ingredients.
I started cooking as a child. I was fortunate enough to have four grandparents from four different regions in Italy (Lombardia, Emilia Romagna, Umbria and Lazio), each one of them left me with different recipes and different cooking methods. Ever since then, my goal has always been to teach and share all the fundamentals of Italian cuisine, through a hand-on and interactive approach.
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