Born and raised in a land of gastronomic masterpieces, like Gragnano’s pasta, that is known for its traditional production method involving the use of bronze draw-plates, San Marzano’s tomatoes DOP and the Battipaglia buffalo mozzarella. At the age of 24, I take the first flight of my life to land in one of the coldest places in Europe: Finland. From there begin experiments between the stove, combinations with unusual ingredients, my love for porridge, rice pudding, cinnamon, wild berries and black rye bread. After the master's degree in Nutrition Biology, I move to Germany, where I currently live and still evolve and tell about myself. The long experience in the field of fitness gave me the opportunity to dedicate myself particularly to healthy cooking, made of healthy, pure and genuine ingredients. My travels and the desire to explore new flavors, pushed me to acquire, use, and integrate products and techniques belonging to other culinary cultures, which today have completely revolutionized my approach to cooking. My dishes undoubtedly have the roots of the South, the sun of my Campania, the beauty of the colors of my beloved Amalfi coast, but at the same time, each of them has the imprint of a lived experience and a story to tell. I would define my cuisine like this, foreign but familiar.
My Experiences
My land
I was born and raised in the land of sun and good food, in front of our good volcano, Vesuvius
From south to north
I lived in Finland for 1 year during the Erasmus study project
Ad Maiora!
I graduated in general and applied biology and specialized in nutrition biology
Mens sana in corpore sano
I have worked for more than 10 years in the family business in the field of fitness as a personal trainer and pilates trainer
My land
Ad Maiora!
From south to north
Mens sana in corpore sano
Viva Colonia!
Dal 2017 vivo a Colonia, in Germania, una delle città più dinamiche, vivaci ed entusiasmanti d’Europa.