Grew up around the kitchen table, where from an early age she had fun with the pastry board kneading my first creations and discovering the flavors of tradition. Time, the passion for the food of every culture and the desire to experiment pushed her to transform her creativity into recipes and to become a professional chef .
He worked in many restaurants around Italy as a personal chef, savoring and studying the culinary traditions of each place .
Throughout her life she has approached VEGAN CUISINE and recipes for food intolerances with particular sensitivity , making them become integral elements in her cooking.
Combining traditional and contemporary pleasures, it creates a return to form for those establishments wishing to renew their culinary image.
He has always loved creating sensory experiences linked to the world of food for all ages, and is also currently a teacher at a Apab training institute .
Its most creative and satisfying form of expression is traditional cuisine made as it once was... by hand, combined with a touch of originality and revisitation.
"My dishes tell a story, my life!" (F. Continanza)
