I speak a language made of aromas and flavors that change with the seasons, speaking of local agriculture and culinary traditions.

While studying at the University of Conservation and Restoration of Fine Arts, I worked for five years in a small restaurant, where I learned about the love of conviviality at the table and of cooking.

Life in the countryside, on the other hand, allowed me to understand the profound connection between people, land, and cuisine; to understand how every recipe has its own story tied to the land and to farmers.

For me cooking is a way to communicate and travel; cooking allows me to get to know my territory and pass on its traditions to anyone who tastes my dishes. Best local high quality ingredients, no shortcuts, method and passion.