10/09/2026
My nonna and my father taught me from an early age to recognise and appreciate the finest ingredients and turn them into delicious food.
My nonna ran a traditional trattoria in Florence. She was 96 and still had an extraordinary eye for quality: she always looked for the very best, freshest and most genuine ingredients. For her, choosing well was the beginning of every good dish.
Today, I picked these beautiful porcini mushrooms myself in the woods — among the most prized and sought-after mushrooms in Italian cuisine.
I brought them home and made gnocchi with toasted pine nuts, little tomatoes from my garden and, of course, the porcini.
Simple ingredients, carefully chosen. That’s where good Italian cooking begins. 🇮🇹