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About Me
Appears in
Published 2024
I come from Abruzzo, a small region in central Italy steeped in culinary tradition. Being lucky enough to grow up in a stereotypical Italian family, where my nonna would make fresh pasta and my mother would bake beautiful cakes, I always try to bring these traditions into everything I create today.
Although dishes from Abruzzo are humble, the ingredients are always fresh and mealtimes are about bringing people together. These are the values I treasure most, and they are something I have always taken with me throughout my career. I have trained at Imola’s San Domenico, Verona’s Perbellini, and London’s Alain Ducasse and