Chef
“Cooking is that part of me in constant evolution. It begins observing from between the legs of my maternal grandmother and evolves in the endless pursuit of forgotten ingredients and alternative processes.
In 2010 I started keeping the blog
Vento di Sapore, both intimate space and platform to share the development of an attitude. It addresses my research to that careful audience which is curious about the story and the essence of food, often forgotten. From the research of Vento di Sapore in 2017 I founded the project AmiDO aimed to stimulate the dialogue and the mutual enhancement of their own work between artisans and chefs with a shared passion: that food able to narrate stories. Food is first of all a place to meet and confront.”
Prometheus_Open Food Lab
