I've been working in the restaurant industry for over 10 years, starting with catering and continuing with opening a restaurant. For the past three years, I've been working as a private chef. My menus range from meat, fish, and vegetarian dishes, but always with one thing in mind: traditional Tuscan cuisine.

My recipes have a long history, rooted in my grandmother's teachings: fresh spaghetti, tortellini, ravioli, and lasagna, but also traditional Florentine main courses like peposo dell'Impruneta, stew fricassee, rifatta braciole, cod, fried chicken, and more. Having had the opportunity to travel in recent years, I've been able to experiment with ethnic dishes that we can offer, such as paella, with meat or fish, or Tyrolean-themed dinners with dumplings and goulash. Italian cuisine holds no secrets for me; ask me what you'd like to eat... and I'll make it happen!