They call me 'the cook of the two Sicilies', because the fascinations of childhood and the inspirations of experience led me to travel between Western and Eastern Sicily. As two distant regions, each has its own history that influences the taste sacraments: a thousand contradictions separate them, but they are united by a boundless wealth of nature that I try to preserve in its entirety, enhancing it in my cooking.
I was born in 1976 in Sciacca, in the province of Agrigento.
After graduating as a cook from the Hotelier Institute, my suitcase and a desire to learn this trade accompanied me around the world: from my first stops in the snows of the Dolomites, to Germany, in Frankfurt, at the Osteria Enoteca (one star in the Guida Rossa), with cuisine of Piedmontese influence and a look at the Mediterranean tradition of sweet and sour, and then on to the Joia side of the Milanese restaurant scene.