Antonella comes from Sant’Alberto, a little town in the Ravenna area where her paternal grandparents owned a small family-run pasta factory in the early 1900s. Having left her native town, our Guide now lives in the historic center of Ravenna, the ancient city brimming with art and culture, just a stone’s throw away from the sea.
Antonella’s cuisine is the fruit of the influences of the Emilia and Romagna regions, which she interprets according to the dictates of Pellegrino Artusi, the 19th century author of one of Italy’s pre-eminent cookbooks, which have always been held in high consideration in her family.
The secret of the Cesarina
In my family, the sprinkles were always rectangular.