Made with Love: lecture on tagliatelle from Romagna

My cooking is diverse and ranges from Oriental, Japanese, and American dishes, but for Cesarine guests I offer traditional recipes from my homeland, Emilia-Romagna, renowned for its rich culinary heritage. I cook both meat and fish, with a preference for meat, though I have many signature seafood dishes such as spaghetti with clams, tagliolini allo scoglio (with mixed seafood), strozzapreti with mantis shrimp, and paccheri with seafood sauce. As for Emilian-Romagnol cuisine, I excel at making lasagna, cappelletti, tagliatelle with ragù or mushrooms, strozzapreti, passatelli in broth, and ravioli with ragù or butter and sage. And of course, there's always piadina, which I make fresh every day! I'm also a dessert lover, from traditional sweets like Romagna’s spianata dei morti to cream tart. Lastly, I love grilling—meat, gratinéed vegetables, and everything the garden barbecue can offer!