Born in Como in northern Italy, Raffaella’s first career was in TV and film production in Milan before she moved to Val d’Orcia in 2003. Sharing her Tuscan life with Montalcino architect Marco Pignattai and their two sons, she finally has the time to knead all the pasta, pizza and pastry dough she always wanted to.
Raffaella’s cooking is based on seasonal ingredients and the distinctive flavors of Italy’s regional recipes, which have been handed down from generation to generation. In her kitchen taste is king, but looks aren’t unimportant either.
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