As the daughter of a Cuban and an Italian, I've always been influenced by tropical and Mediterranean flavors. My parents always cooked from scratch while I was growing up so when I had children of my own I didn't think twice to do the same.
I lived in Rome for most of my life so that's where I get my inspiration for daily meals. But I can't resist adding a Cuban flare... although I tend to cook on the lighter side, taking traditional recipes and reducing the amount of oil or eliminating the frying process altogether.
I usually follow the Italian order of serving meals; antipasto, first plate (pasta, soup or risotto), second dish (meat or fish), side dish of vegetables and a very light dessert. Wine is always important so that's never missing on the table.
J'ai la trentaine
Spaghetti alla carbonara or cacio e pepe, all types of cheeses, bread, melanzane alla parmigiana, polpo e patate