Zuppa lenticchie e cavolo nero - Lentil and Cavolo Nero Soup

‘How do you create your recipes?’ people often ask me. ‘Never from scratch’, is my answer. The Italian kitchen shapes my taste and gives me the basics, while my curiosity broadens my repertoire. Different sources inspire my new recipes, such as tradition and contemporary trends, memories and practice, friends’ tips and stories, social networks and television, food magazines and books.
I like to play with ingredients, but without loosing the Italian taste. I feel lost and illiterate outside my own boundaries.

Zuppa cavolfiore e lenticchie rosse - Cauliflower and red Lentil Soup

I could live on soups and I always enjoy making new ones, especially in the cold season. 

Parmigiana di melanzane a modo mio - My Aubergine Parmigiana

Parmigiana di melanzane is the perfect vegetarian main course to share with family and friends. It's not a last-minute dish but it can be prepared in advance and it is always delicious. Especially in the sunny season, when aubergines and tomatoes are ripe and sweet.

In my Parmigiana, I make few changes to the original recipe from Naples.

Matuffi

October: time for matuffi.