I am a chef originally from Sardinia with a bit of Sicily.

In the kitchen I love to share my passion and knowledge with the other people, mixing my Italian culinary roots with different cuisines. My goal is to discover and recover popular traditions and flavors, with an eye always on natural and healthy goods. I focus on all the food aspects, from sensory research to nutrition aspects, from sociability to environmental issues, and for pleasure, taste and values I use only seasonal and fresh products, preferably organic, from a fair trade supply chain and Slow Food presidiums. I'm a member chef of the "Alliance of Slow Food Chefs" and I collaborate with associations, restaurants and caterers that share my values in a constant challenge in knowing how to combine flavor, sociality, nutrition, education and attention to the environment.

For me, cooking is...

Cooking is a way to share my passion and knowledge with the other people, mixing my Italian culinary roots with different cuisines and cultures.

I learned to cook at...

I studied at the Chef Academy but cooking for me is a continuous learning process. From every person I pick up something that I mix with my own style.