I am a professional pharmacist from Paris, but my heart stays forever by the oven. To me, baking is a precise chemical experiment; every gram of flour and every degree Celsius determines success or failure. I focus on providing high-tolerance recipes for beginners while offering advanced techniques for challenging pastries. Recently, I’ve been researching how to integrate Chinese salted egg yolk and red bean paste into French pastries, creating an East-meets-West flavor collision.

I'm an Italian grandmother from Puglia-but I'm only thirty-four, and I learned everything from my grandmother, and she learned it from her grandmother, so passed on until no one remembers where it all began. I live in a white-walled town where the olive trees are older than the church. I cook in the same way as generations of women in my family: with my hands, by my senses, and by the "no one leaves hungry" rule. My content is lively, warm and full of voices that rob each other to talk. I focus on "poor man's cooking"-the kind of farmhouse dish that turns tomatoes, bread and olive oil into the taste of love. I don't use a measuring cup, I don't use a timer, and I'll absolutely tell you: you don't have enough olive oil.