I studied Food Systems Management and later expanded my passion for food, working across restaurants around London, making lots of fresh pasta daily. I am currently exploring pasta’s heritage and its cultural role while spending lots of time in the kitchen testing out new and old recipes.
The main idea is to share my abilities teaching people how to make fresh pasta and pasta shapes from all over Italy. I approach my cooking using simple yet high-quality ingredients.
My favourite dishes include filled ravioli, hand-made orecchiette, sourdough focaccia, and tiramisù.
I’m working towards raising awarness around the communal aspect of food making, that nourishes our soul and ultimately helps us to connect with other people.