How did you become a Chef?

My passion for cooking comes from my childhood. I used to play at my grandmother’s farm and help her to cook. As I grew up, I decided to make this passion, my job.

How would you define your cuisine?

My cuisine is simple but based on organic products from our garden. I always accept challenges which allow me to create new combinations with the best produce.

What are your favourite products and criteria for choosing?

I usually use seasonal products, fruits and vegetables, with attention to details and respect for nature.

What is your signature?

I have a strong interest in raw materials of high quality and a passion for pasta. I am specialized in making home-made pasta and I am very careful to choose the best wheat.

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

My team means everything to me. For me teamwork is very important, collaboration helps me grow and experiment with new dishes.

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

My favourite way to start a Sunday is a special plate of pasta made from Sicilian whole wheat like ‘perciasacchi’, but my best chef’s tip is simplicity and love.