Growing up, in a small village in the mainland mountains, I remember running home from school to the smell of warm wood oven bread made by my mother. It’s from her that I learned seasonal cooking. Everything on our table was coming from our small farm with a few animals, vegetables and fruit. My father used to make traditional cold meats and I was always by his side taking it all in and helping as I could. Thus my gastronomical journey started.
Authentic, humble and with respect for the products and traditions.
Quality food for me means quality ingredients. Locally sourced, fresh, organic vegetables and fruits that are in season carry incomparable taste and become triggers for me to create.
Although there is a hierarchy, a good kitchen operates as one well-oiled machine, with great knowledge transfer. My kitchen is characterized by respect, discipline and attention to detail.
Good company, warm smiles and heartwarming comfort foo.
