For me this facination with food started at a very young age. Since I was a child, I loved going out for lunch or dinner and discover different flavors and tastes. My first gourmet experience was in occasion of a lunch at Villa D’Amelia. It was in that moment that I realize what I wanted for my future : to be a chef and give unique emotions.
I’m trying to learn as much as I can from my travels and my experiences. My mentor was Mattias Perdomo. Among the signature dishes of Cielo you will find one which is a tribute to him: To my mentor…Pluma Patanegra pork, burrata cheese, sea urchins.
I am constantly searching for the best products and the most reliable local producers.
My favourite ingredients:
Unusual flavor combination
I create dishes inspired by my origins, the love for the raw materials from my land and memories acquired from my past experiences.
Apulia: a country full of earthy and marine contrasts, which combined together give birth to a sublime blend of flavors.The recipes come from playing with different consistencies and tastes pleasant on the palate. Tastes that blend evenly, while retaining their own identity, they are at the same time distinguishable in a tasty balance between savory, sweet and bitter.
A really simple recipe for unusual gnocchi.
1 kg of beetroot
Blend the beetroot previously cooked and peeled
It is left to drain for 24 h
Add 150 gr of cornstarch
Make quenelles or you can create cords to be cut into small pieces to create the famous Gnocchi.
You cook them in boiling salted water and…. as said by grandmothers, mothers, aunts …. they are well cooked when they start floating.