Authentic and lively chef, self-educated and teacher (until Bruxelles) she grows her vegetable garden near her restaurant, under the Urbania walls on the river shore in a building of the second half of the sixteenth century.From her garden she gathers herbs and flowers used to fill and embellish her seasonal cooking.

Dandelion, nettle, primrose marjoram and others come into the traditional cooking filling domestic meat. Truffle, homemade pasta, meats and cheese chosen are all local products.Casarecce with wild herbs and mezzaluna filled with legumes are delicious.
Between rural and mystic experience.