Inspiration comes from memories but skill comes from hard work, long nights spent in the kitchen and true passion for a very demanding profession that may not automatically bring rewards for all your efforts. Like in life itself, a meeting point is everything: between north and south, sea and mountains – the secret is balance.
I don’t feel as if I were an innovator, I go in-depth, losing myself in flavours that come from tradition, trying to bring a new form to life while respecting each ingredient.
Among the cornerstones of my cuisine is the lemon. It is everything in the tradition of Campania, aroma, dessert, a medicine and a refreshment.
The best? Why, the ones that come from the Amalfi coast. They are sweet and juicy with an unmistakable scent.
A pastry cream without lemon is like Milan without its cathedral
You are not born a chef, you become one. Memories, meetings, flavours, everything that led me on my journey into the world of cooking. Took my very first steps with my grandmother, I watched with admiration as she prepared traditional dishes, such as “candele alla genovese”, all with immense dedication. She made me break the candele in my hands together with her. What a satisfaction it was to know I had actually contributed to one of these dishes.
I am still using it today in my menus.
