cucino io

With a grandmother from Bologna and one from Sicily, I could only have a passion for good food, ever since I was a child. After several courses and a food and wine master at the Gambero Rosso school, I traveled abroad working as a cook in various restaurants; back home I was left with the desire to let even those who don't know it taste our cuisine, explaining its origins and processes. In addition to the typical Bolognese specialties, I love vegetarian cuisine and pastry. Mine is a simple cuisine, based on enhancing the flavors and tastes of quality raw materials. I prefer a healthy diet, but without forgetting the taste and tradition of my Emilian land. If you want to get to know the typical dishes of our splendid city, you cannot help but treat yourself to a traditional dinner.