My love story with Tuscan food begins at six years old in the home’s kitchen at the stove next to my sicilian mother and my florentine aunt : a new world was unfolding while trying my very first pasta sauce.
During high school in my spare time I worked like an assistant cook and after getting my chef diploma I started my cooking career in several Tuscan Food kitchen and foreign restaurants improving my culinary skills.
Pursuing my true passion for wine and good Tuscan food I had the opportunity to start collaborating in a real Tuscan farm where I learned how to make a good Chianti from the vineyard to the cellar.
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
"First, knife skills. Then, knowing how to control heat. Most important is choosing the right product .. the rest is simple.”
Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”