How would you describe your culinary philosophy?
I see cooking as synonymous with elevating and perfecting. With studying and researching and with the passing of time I felt the need to re-elaborate dishes in my own, more personal way, instinctively and naturally. Aware of the cultural and social importance that our category and work now have, I feel the need to make sense out of my efforts, my being a chef, by means of a sensory journey that is the mirror of my capabilities and sensibility in reading the natural essence of raw materials, a journey I’d never have been able to embark on without deep knowledge of the gastronomic universe.
As my personal philosophy, I embrace new techniques whilst understanding their origins in our history, I want to see us widening our horizons and reclaiming what was once our own, our common heritage, at last welcoming back the flavours that truly belong to our palate and memory thanks to an intelligent process of evolution.
What is your culinary obsession?
My culinary obsession it consist in an ingredient: the lemon. With the addition of acidity and use of the lemon in particular (it’s become my hallmark), I have managed to recreate olfactory and emotive nuances that contextualize tradition in the contemporary sphere and enrich the experience with alternating tactile and taste sensations that give my dishes brio, speed, force and freshness.
What are your sources of inspiration?
Today, my source of inspiration, is represented by my own country, Italy. I was born in Liguria, but I have a father from Puglia, a grandfather from Tuscany and a grandmother from Molise. My culinary thinking was formed by these influences, which embrace much of this incredible country that is Italy. My grandparents left me indelible memories of produce picked from the garden and cooked straightaway. They handed down to me the aromas of Italian cooking very early on, engendering in me a romantic urge to become a cook.
What is your idea of pleasure?
My personal idea of pleasure it consist in the longing for novelty, to find something new, an original model that’s fully mine, without disowning anything from the past, but which allows me to enjoy the present and the freedom to act that I’ve at last been granted by virtue of my project, my gastronomic mission, what I really feel inside and wish to express in my dishes.
What is your ideal moment to drink Krug?
At dinner, sitting in a small restaurant in front of the sea, my ligurian sea, tasting a glass of Krug Grande Cuvée with a freshly caught fish dish.