My passion was born in the kitchen at home, where I tried to make sweet crepes for my friends.

Since I was 14, I've been traveling through a wide variety of cuisines, trying to learn as much as possible, from anyone who can teach me anything. A wonderful journey of experiences, all highly formative.

After nearly 20 years in the industry, I can honestly say, "I'll never stop learning," and perhaps that's precisely what draws me so deeply to the restaurant industry: the endless opportunity to improve in every aspect of my personal life, which I continually refine and refine over the years.

I have always been inspired by the cooking of the grandmothers who have accompanied me throughout my life.

I began my professional training at the "F. Enriquies" hotel management school in Castelfiorentino. During my studies, starting in my first year, I began working in several pizzerias in my hometown. Later, working alongside a chef who only prepared Tuscan home cooking, I still cherish the authentic flavors of some of the most typical Florentine dishes.

At 19 I undertook a 2-year experience in London.

Soon after, I was fortunate enough to land in Chef Luciano Zazzeri's kitchen; I can happily say that he's the person who has most influenced my way of cooking and my outlook on cooking. His attention to the ingredients used, the simplicity of the dish, and the execution of the recipe: "often, the less you work with a food, the better the result." For Luciano, I worked at the Michelin-starred "La Pineta" restaurant in Marina di Bibbona, which exclusively focused on fish, and at the game restaurant "Locanda del Sole."

After 6 years, with the arrival of my first daughter Nadia, I returned to my hometown, where, among other experiences, I began a collaboration with "Casa Selektia", a truffle farm where I had the opportunity to specialize in the use of truffles, in every season, of every type and in every possible combination.

And now... I can say that these years of experience have given me a good understanding and familiarity with fish, game, and truffles. In recent years, I've also gained a wealth of experience in bread making and deepened my knowledge of pizza; the pastry I love is simple. In recent years, I've increasingly placed a premium on legumes and vegetables in their immense variety, paying ever closer attention to the provenance of raw materials and, whenever possible, using certified organic products.