Born in Castiglione in Teverina, my passion for cooking blossomed early, leading me to leave my agricultural studies to immerse myself in the culinary art at the Viterbo cooking school. From there, a journey made of intense and stimulating experiences: from local hotels and resorts to Germany, up to Orvieto, where I refine my gastronomic vision at the Inncasa restaurant.

The turning point came in London, a city that transformed my way of understanding cooking. At Nobu I breathed the sophistication of Japanese fusion cuisine, at Sketch I perfected fish processing, while at Dinner by Heston Blumenthal I explored the history of English gastronomy. As Sous Chef at The Modern Pantry, I have solidified my culinary identity, continually evolving.

Before returning to Italy, I broadened my horizons between Cyprus and South-East Asia, gathering inspirations and contaminations that still enrich my cuisine today. In Florence, before opening my own restaurant, Momio, I had the honor of collaborating with Vito Mollica and Entiana Osmenzeza, and then taking on the role of Executive Chef at Castello di Volpaia, in the heart of Chianti, in 2019. In 2020 I undertook a new challenge by arriving in Perugia, leading the kitchen of the restaurant L'Acciuga. Here I have created a cuisine that speaks about the territory in a personal and refined way, combining technique, creativity and respect for the raw material.

The recognition didn't take long to arrive: in 2021, L'Acciuga won its first Michelin Star, an achievement that established the value of my journey and my gastronomic vision. A Star that, year after year, continues to shine, confirmed until 2025, testifying to a constant commitment to the pursuit of excellence.

Today, with this wealth of experiences, I bring my cuisine directly to your home, to give you a unique gastronomic experience, combining technique, research and passion.