I'll show you my campaign and maybe we can also reap the rewards (if it's the right season). Then a tea, a coffee and a small snack and we'll start preparing the dough for our desserts. The Italian tradition has special sweets for all parties and you can learn from me, depending on when you come to cook with me. For some special sweets like the "sfogliatelle napoletane" or the babà you will have to warn me first to make me prepare the dough that has to rest! There will be cakes with ricotta or jam, cream puffs filled with custard, or cookies and nougat for Christmas and even frappe and castagnole for the Carnival, or a tiramisu prepared without risk to health!
We will use only selected flours and organic eggs of the territory, taste the oil and the wine we produce and together we will sit at the table to taste the desserts prepared by us, maybe in front of the pool, but also a good pasta dish (carbonara or cheese and pepper or matriciana). It will be a good moment for me too and if it is possible you can take away, as a souvenir, a small cake.
Qui est cillaria - le/la Doer
My name is Claudia, Cillaria and I love cooking, I worked for many years in the restaurant where I attended my school, but I feel that what I learned the most was taught by my mother, Milena and my grandmother Livia; they told me that the important thing is to have good products and be guided by the passion for cooking good dishes! Here I will use all the products of the selected area, and also many products of my field such as oil and wine but also the freshly picked fruit because it has a particular scent and is particularly suitable for desserts. I have always had a passion for authentic traditional dishes but I also like experimenting with new combinations! But pastry is an exact science and recipes are very precise, in Italy each region has its traditional sweets that reflect the specificity of the products of that territory, for example in the North of Italy often the desserts are with butter and eggs instead South it is easy to be with dried fruit and oil and honey. for my work I have lived in many cities of Italy, absorbing the traditions of the place, and then, back in Rome, I decide to live in the countryside and look at my city that I love from the rolling hills of Zagarolo.
In Rome, my kitchen has long been appreciated and prestigious international newspapers such as The Guardian and The Wall Street journal have written about me!