A pastry cream without lemon is like Milan without its cathedral
You are not born a chef, you become one. Memories, meetings, flavours, everything that led me on my journey into the world of cooking. Took my very first steps with my grandmother, I watched with admiration as she prepared traditional dishes, such as “candele alla genovese”, all with immense dedication. She made me break the candele in my hands together with her. What a satisfaction it was to know I had actually contributed to one of these dishes.
I am still using it today in my menus.