Biography

I grew up in Castiglione in Teverina, a small corner of peace among the hills of upper Lazio, where time seemed to flow to the rhythm of the seasons. It is there, between the scent of the earth and the simple flavors of home, that my love for cooking was born. ​

 

As a boy, while my agricultural studies were trying to design my future, I felt the strong call of another path: that of cooking.

So I decided to follow my heart and enroll in the Hotel Institute of Viterbo, where the first, real tests in the field began, among the brigades of hotels and resorts in the area. In those kitchens, between the clatter of knives and the heat of the fires, I learned what discipline, sacrifice and passion meant. ​

 

The desire to test myself soon took me abroad, first to Germany, then back home, to Orvieto, where I was lucky enough to work at the Inncasa Country Resort, living every moment, from breakfast service to dinner, with an enthusiasm that still accompanies me today.

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But it was in London that destiny awaited me.

Without knowing almost a word of English, I found the courage to cross the doors of Nobu Berkeley Street, where the philosophy of Japanese cuisine taught me the art of lightness and balance. Then came the time of Sketch by Pierre Gagnaire, where fish and French precision refined my technique, and finally the encounter that changed my way of seeing cuisine forever: Dinner by Heston Blumenthal. In that place, between innovation and respect for tradition, I understood that every dish can tell a story, and that every technique can become a tool to excite.

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After a brief return to Italy and a new adventure in London as Sous Chef at Anna Hansen’s The Modern Pantry, the journey led me to discover other cultures, between Cyprus and South-East Asia, enriching my baggage of flavors and inspirations.

 

I then chose Florence as my home, where I had the honor of working alongside chefs such as Vito Mollica and Entiana Osmenzeza, before realizing my personal dream: Momio, my first independent project.

In 2019, destiny brought me to the heart of Chianti Classico, to Volpaia, where as Executive Chef I gave shape to the gastronomic proposal of one of the most evocative villages in Italy.

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Then came Perugia, and with it the beginning of a new adventure: L'Acciuga.

Here I created a cuisine that tells the story of the territory through a personal and refined look, combining technique, creativity and deep respect for the raw material.

 

In November 2020, the phone call from the Michelin Guide marked one of the most exciting moments of my career: the conquest of the Michelin star, a milestone that confirmed the value of my path and my gastronomic vision. A star proudly maintained until 2025, as evidence of a constant commitment to the pursuit of excellence. ​

 

Today, with this wealth of experience, I bring my cuisine directly to your home, to offer you a unique gastronomic experience, capable of combining technique, research and passion.

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