It all starts with the cuisine of the past—the authentic, home-cooked kind, where pasta was made entirely by hand and ragù or meat cooked slowly for hours, filling the house with intense aromas.

Peposo, rabbit or chicken cacciatore, ossobuco, handmade pasta with various ragùs or seafood, ravioli, pork chops, baked fish, tartare or carpaccio, ciambellone, crostata, and biscotti to end a beautiful meal: every dish is a little tale of flavor and tradition.

From there, my passion was born: transforming simple ingredients into emotions to be savored, with heart and soul.

I am a chef who unites Tuscany and the Mediterranean, where sea and land meet in harmony.

My training began in Tuscany, refined in Florence and Rome, and enriched by experiences on sailboats, where I perfected my seafood cuisine: from seared tuna to delicate sauces, from baked fish to tartare and carpaccio, on a journey that combines sea, technique, and creativity, bringing each dish directly from the boat to the table.

My knowledge comes from my grandmother's gestures, her patient hands, the sound of the rolling pin on wood, and the smell of freshly baked bread.

In the kitchen, I seek the balance between tradition and sensitivity, between rusticity and grace.

I love creating tailor-made experiences: intimate dinners, private events, and cooking classes, where every table becomes a place of sharing, good food, and smiles.

For me, cooking means listening to the ingredients, feeling them, interpreting them with intuition, and transforming them into dishes that speak to the heart.

Because cooking is more than just nourishment—it's a language of love, memory, and emotion.

I cook with passion and soul, transforming simple ingredients into savoury delights.

Each dish tells a story: aromas, authentic flavours, and family traditions, between Tuscany and the Mediterranean, where sea and land meet in harmony.

Because, for me, cooking is knowing how to share, celebrate, and inspire with every dish.