Cosimo Ingrosso

My family has run a small bakery near the centre for three generations, so food history in Lecce is something I picked up at home rather than from a book. On camera I show the counters and the trays rather than talking about ingredients in the abstract, since a pasticciotto looks different depending on which oven baked it that morning. I keep my sessions conversational, since people usually have questions about specific pastries they have seen online, and I would rather answer those directly than follow a fixed script. I have been guiding on video for about four years now.