Kampanien

Metropolitanstadt Neapel

Italy

Pozzuoli

I’ve been cooking for almost 20 years, and my culinary journey has been shaped above all by experience. I’ve worked and learned in many different restaurants, encountering different cuisines, people, and cultures along the way.

I’m an anthropologist by training, and this has deeply influenced the way I approach food. For me, cooking is also about discovering, combining, and telling stories about cultures through food.

In recent years, I’ve become particularly passionate about low-temperature cooking techniques, further developing my knowledge through masterclasses with Marco Pirotta. Rather than one particular signature dish, it’s this exploration of technique that I’m most proud of. I’m fascinated by how precision, time, and temperature can transform an ingredient while preserving and enhancing its natural flavor and texture.

My cooking is therefore a combination of experience, curiosity, and experimentation, with a strong focus on quality ingredients and creating something personal and memorable for the people sitting at my table.

Alice marinata con clorofilla di prezzemolo

Mazzancolle, finocchio, mela verde e zucca

Genovese di polpo

Ricciola, bisque e noodles di zucchine

Ricotta, pera e zafferano

Un percorso attraverso i sapori della Campania, tra tradizione napoletana, materia prima locale e tecniche contemporanee. Un menu che racconta il territorio attraverso pesce, verdure e ricette della tradizione, reinterpretate con un approccio personale e moderno.

Menu:
Alice marinata, crolofilla di prezzemolo
Mazzancolle, finocchio, mela verde e zucca
Genovese di polpo
Ricciola, bisque e noodles di zucchine
Ricotta, pera e zafferano