My adventure in the world of cooking began in 2006 when I spent my holidays helping out at the family restaurant opened a few years earlier.

At the beginning it was just a simple helper, on my days off, but over time it became such a passion that it became the meaning of my days, transforming it into my profession. I have to thank a great friend who, with a far-sighted eye, advised me to give technical grounding, at Niko Romito's School of Advanced Training, to what she still considers a natural gift.
The most important lesson I will always carry with me is the respect for food and its origin, its nature, from the moment each ingredient is born and grows until it is transformed into a dish and then into what we eat and our customers will eat.
For me, the use of few ingredients and the enhancement of simple flavours is fundamental.
At school, and particularly in the person of Chef Niko, I found the same principles and values that my father passed on to me, namely: respect for nature, for people and an unconditional love for one's land. If my father has been called the 'Philosopher of the Earth', I would call Niko Romito the 'philosopher of the kitchen'.
My father and Niko Romito represent for me masters of life in different eras.
Having just returned from Abruzzo, I had no idea how much responsibility being the chef of the family restaurant entailed, but I still wanted to put myself out there.
Of course, in Calabria everything is more complicated for different economic, cultural and social reasons. We find ourselves in an area full of traditions, alive only thanks to 'grandmothers' but unfortunately not handed down and practised by young people, towards whom we have started a real journey with the intention of 'reviving' the poor cuisine of yesteryear.
It is precisely these 'difficulties' that fill me with energy and give me the drive to continue on this path.