Making fresh pasta has been a passion of mine for years, and a form of therapy that just so happens to result in something delicious. Ever since my first trip to Italy seeing women rolling cavatelli in restaurant windows, I became obsessed with learning how to do it myself.

Whether it was ‘pasta nights’ cooking for my dad whilst at cookery school, a big ragu for friends, or sending meal kits to my family during lockdown, pasta has always been a fail safe way to feel good and a feeling I want to share wherever I can.

Ciccia combines my love of fresh pasta, appreciation for simple quality ingredients, and incessant need to socialise through supperclubs where guests are there to wine, dine and meet like minded people.