I introduce myself...

Born in 1974, originally from Forte dei Marmi, at the beginning of the century I decided to embark on a new professional adventure. With strong determination and a pinch of emotion, I put on a jacket and apron, ready to test myself in the world of catering. My first destination is the province of Verona, where I am welcomed by colleagues and mentors who guide me in the first steps of my apprenticeship. Cooking at home with friends was an extremely rewarding and fun experience for me, a way to share a good meal with loved ones.

Going from this amateur and informal dimension to a professional kitchen was a real shock for me. The pace of work is frenetic and expectations are high. 12-hour workdays are not uncommon, and you often find yourself working under constant pressure to meet tight deadlines and maintain high quality standards. Hierarchies are very rigid: each person has a specific and well-defined role, and respect for superior positions is fundamental.

This almost military rigor is essential to ensuring that everything runs smoothly and that every dish leaves the kitchen perfectly executed. Despite the initial difficulties, working in a professional kitchen can also be incredibly educational and rewarding. You have the opportunity to learn from expert chefs and constantly improve your culinary skills. The chef couldn't even remember my name or see me. I was just another face among many in the frenzy of the kitchen, another voice drowned out by the clatter of pots and knives. I still remember the day he started to take me into consideration, probably thanks to the dedication and commitment I put into my work.

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After having that extraordinary experience, I make a stop in Milan before returning home and exploring the local cuisines. Milan, with its vibrant mix of tradition and innovation, represents an inexhaustible source of inspiration for a constantly evolving chef. Returning to my beloved Versilia was like finding a piece of my heart again. Versilia cuisine is a riot of genuine and authentic flavors that over the years I have learned to respect and occasionally innovate by adding a personal touch. It is the experiences of these years that have shaped my skills and my culinary identity.