traditions, memories, nature, art


"Natural, instinctive, of memory".My cuisine speaks the language of nature. I love the colours, sounds and products of the local area that are mixed with suggestions from far away, sometimes very far away, that I have learnt around the world. There are herbs, spices, roots and plant species that I personally grow in my vegetable garden and greenhouse, and which are the foundation on which my philosophy is based.

"My good morning comes from the garden"I like to tell my brigade! In fact, the first thing I do every day, even before entering my kitchen, is to check that everything I grow is growing in the right way. And then, of course, there are the local raw materials, those that make the territory great, those that every chef has a moral duty to exalt, those for which our nation is recognised throughout the world.

VEGETABLE GARDEN and greenhouse

I have realised over the years that to be a good chef your hands must be dirty with the soil. I couldn't imagine my cuisine without a vegetable garden. I would feel deprived of an important part of it. I think the vegetable garden and the greenhouse are a beautiful metaphor for life. The more you take care of it, the more you receive. I find there is a lot of democracy in that. I learnt as a child to take care of the things I cook, thanks to my grandfather. And I have refined my knowledge as an adult, learning from the great ones, from my masters.

The greenhouse is a treasure chest, where I keep and make grow the memories of a distant journey, where I sow species that are difficult to find, or that maybe I have received from a friend or found during a trip, in a remote corner of an Asian market. You could say that there are 15 years of study, research, trials and errors in there. In other words, life. It's a bit like having an infinite palette of variety to draw from, which changes colour every day, just asking to be appreciated.


Phytoalimurgy, better known as foraging, is the attitude of searching for, collecting and studying wild herbs. It is not a trend; on the contrary, it has much deeper origins. During famines or pandemics, in fact, non-cultivated vegetables represented a unique source of salvation, because they were the only ones not affected by pathogens that would have damaged the human body. This gave rise to a real science.

Since I was a child, I have been fascinated by this world thanks to long walks in the mountains with my grandfather. There I learnt the basics, but it was not until adulthood that I refined my knowledge, thanks to pioneers such as Francois Couplan, botanist, writer and one of the foremost experts in the field of wild and edible herbs, thanks to whom I learned how to recognise the leaves, the flowers, how to pick them, where to find them and how to grow them in greenhouses.

Today this is one of my passions, and one of the reasons why I choose a destination for a world trip. Phytoalimurgy is indeed a vast field, of which it is impossible to know everything. Somewhere, in a remote corner of a continent, there is bound to be a new species that deserves to be discovered and showcased on a plate. A virtually endless source of inspiration.

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