Philosophy

I love action, transformation and coaching, rather than a static figure of a Chef supervising a kitchen.

I believe the Chef can transfer his product knowledge to the dish he prepares thereby sharing with the guest his character, sensibility and technical capacity.

Cooking is not just the process of preparing food by applying heat; but while we change its flavor, texture, consistency and appearance, we give it something from our heart.

My knowledge comes from the flavors and the richness of Italy’s territory. My culinary development began in a small family shop, following the Mediterranean change of the seasons, respecting the time, and watching grandmother’s attentive and wise hands, always choosy on selecting only the best the land had to offer, simply “cooking” like cooks have been doing for thousands of years. Right there, where the sea meets the sky, between enrapturing landscapes, atmospheres and aromas, a gastronomic experience becomes alive.

And so, my cuisine comes from the gardens and the cliffs that overlook the sea and rise to the mountain, from a land of travelers, farmers and aristocrats which make for an unparalleled eno-gastronomy.

I am proud to come from the “land of the myth”, from the poverty of the inaccessible areas, from the kiosk of the street food to the courts of the aristocrats who travelled around the world like my ancestors.  A little gold thread holds me to my native land, to a tradition that I live and I elaborate day after day through the virtues of a Chef evoking with modernity, forgotten taste.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Eat Local Orlando

Chef, Restaurateur, Hotelier

Tasty Chomps' Orlando Food Blog

Orlando restaurants, reviews, news, deals

Sips and Spoonfuls

Chef, Restaurateur, Hotelier

Chef, Restaurateur, Hotelier

Fresh Aira

Chef, Restaurateur, Hotelier

NYT > Food

Chef, Restaurateur, Hotelier

Amy Glaze's Pommes d'Amour

3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between

David Lebovitz

Paris based chef baking and writing cookbooks

Offalgood

Chef, Restaurateur, Hotelier

Michael Ruhlman

Chef, Restaurateur, Hotelier

ev Reaches

life in modern childhood

WordPress.com

WordPress.com is the best place for your personal blog or business site.

%d bloggers like this: