When I wasn’t even 5 years old I was already fascinated by the kitchen apron and jacket. For me, this profession was a true calling, a childhood dream.
My cuisine, traditional and contemporary at the same time, is based on the use of seasonal ingredients. I want my dishes to recreate the flavors of my past that I keep in mind or that I discovered throughout my experiences and encounters.
I get my supplies from small producers. I choose non-standard ingredients by prioritizing “ugly” vegetables or fish that are not as well-known.
I like to tell a story, of a certain stage in my life or an experience. My signature dish is called “Promenade à Mergellina”. This dish is made of mackerel in a beer and taralli* sauce. He evokes the sea breeze of this Neapolitan neighborhood and a moment shared as a family.
*Salty biscuits from the south of Italy
Most importantly, I try to convey respect, my passion and my commitments. I like to make my whole team participate in a project, objective or collective adventure. I want everyone around me to feel important.
Sundays take me back to my childhood. To this day, I still eat pasta al ragù napoletano for Sunday lunch. My mother used to prepare this pasta recipe with a tomato-based sauce containing different types of meat which is left to simmer for four to six hours. It’s a simple delicacy filled with sweet nostalgia.
