Being a Chef is a vocation. At home with my family, cooking dishes of our tradition has always been done. I used to love seeing my grandmother and my mother cooking. And that’s why I have started to study at the age of 15 at the Eriques Institute of Castel Fiorentino. After three years my family and I decided to move to Ischia.
Ischia is a beautiful island and has taught me a lot. The culture and the tradition inspired me to create my dishes. My cuisine is definitely linked to the notion of terroir even if some dishes are of oriental influences. Orient, thanks to its rich culture of culinary tradition, has long fascinated me.
Olive oil is one of my favorite ingredients with fresh fish. Freshness is a key point if you are willing to offer the best of the raw ingredient you use.
Through my cuisine I like to tell a story. I always look at the tradition behind each ingredient and dishes. As an example I revisited la zingara di mare, a traditional dish of Ischia.
For me it is very important to build a relation of trust and cooperation with the entire team.
Everyone has its recipe bust the most important tip is cooking with your heart.