How did you become a Chef?

Becoming Chef at La Sommità is the result of a fortuitous meeting with the Owner of the Property. He offered me the opportunity to become part of a great team that I now lead.

How would you define your cuisine?

What a difficult question for a Chef! I could say I offer a creative and instinctive cuisine.

What are your favourite products and criteria for choosing?

I love cooking fish. As for a criteria, I cannot renounce the use of genuine and fresh high quality products.

What is your signature?

Uovo e Farina, the signature dessert I created in honour of my father.

What professions surround you and what would you like to pass on to them?

In my own opinion, one of the greatest values for a Chef is humility. We do learn day by day, by errors and successes.

Do you have a Chef’s tip for Sunday cooking?

The taste for conviviality is a unique experience not to be missed when you have the opportunity to spend Sunday with your family.