Contemporary, Tuscan, seasonal, following products and ingredients. In my dishes, there is a lot of Tuscany, and a good balance between tradition and innovation. One of my favourite dishes is the "Slightly smoked risotto with cabbage": a poor dishes, but with unforgettable flavours.

Music is a great passion, my soundtrack in life would be rock music, but when I cook at home, I listen to classical music.

My absolutely main source of information is the daily market, where I can touch, smell and taste ingredients. My menu depends on what I find at the grocery market everyday.

I realise this is an Italian cliché, but I cannot help but say that I was inspired by my grandmother, who raised me. I remember waking up with the scent of tomato sauce and seeing pots on the stove and windows fogged up with condensation, and my granmother was there making pasta for my grandfather.

I define mymself “Italian by heart, Brazilian by soul." My cuisine philosophy has been influenced by my origins from Emilia Romagna and my his several fine-dining experiences in Tuscany, but has been strongly enriched by my period in Brazil. When in Brazil, I was introduced to “a Brazilian fire”, a plethora of ingredients and flavours, and I experimented with combining Brazilian traditions and ingredients with Italian ones. There, I also discovered the importance of choosing organic producers, honouring seasonality and following the path of sustainability.

When I first got in Brasil, I had to create a menu for one of the world's most important wine collectors. We opened two vintage Krug, 1995 and 1998, and two Clos du Mesnil, 2000 and 2002. My first sip of Krug could not have been better!

My Slightly smoked risotto with cabbages is perfectly paired with Krug Grande Cuvée 170ème Édition: the mineral note and the citrusy create a perfect blend of flavours.