Di Che Pasta Sei

Typical Recipes of South Italy Di Che Pasta Sei

Carmen, born in 1980, of Neapolitan origin. Lawyer, naturopath, food blogger and always passionate about cooking. Since I was a child, with a great spirit of observation and autonomy, I have acquired the "secrets" of typical recipes of Neapolitan cuisine; the first ingredients, indispensable, as, in general, in life, are the love and passion for everything that is done and here the kitchen becomes a "magical" alchemy of energy, dedication and care so that, the final dish can unleash, in addition to the taste, also the soul of those who prepare it. Cooking is, for me, synonymous with creativity, experimentation and, above all, the possibility of reviving the flavors of the ancient tradition through a "sensory taste" path. From sweet to salty, from ravioli to babà, always with hands in dough in the attention to detail. For this reason, I decided to create pages (social), in order to reach all fans of local typicalities, in Italy and abroad, also, I decided to collect the main recipes, typical of my Region, in this simple and short text.