I was born and raised in Naples, Italy, and my passion for food started when I was a child. I used to spend most of my time admiring my first cooking teacher, my Mum… then I decided to transform my passion into a profession, so I became a Chef.

I started my career in Naples, where I worked for 5 years in different restaurants and pubs before moving to England, where I lived and worked for ten years. This experience gave me the opportunity to get to know different cuisines and cultures and enriched me personally and professionally.

I am a very extrovert person and my desire to work in contact with public and meet new people every day has driven me to stop working in restaurants and undertake the profession of Private Chef, so that I can pass on my passion for food to others.

I have now been working as Private Chef for a over a year and what I am enjoying the most is the interaction with people but also the idea to bring the same quality and professionalism they would find in one of the finest restaurants, in the cosiness of their own home.

Per me la cucina è....

Culture, passion, sharing.

Ho imparato a cucinare a...

Working but above all researching new recipes and techniques to always improve myself.

Un segreto in cucina...

Searching for raw materials of highest quality.

I miei menu

Three Course Menu

ANTIPASTO

Scegli 1 piatto

Involtini di Zucchine (Fried zucchine rolls with smoked provola cheese and pancetta)

Calamari Fritti (deep fried calamari served with garlic and herbs mayonnaise)

Fiori di Zucca Ripieni (zucchini flowers stuffed with ricotta cheese served with basil sauce)

Timballo di Patate (potato timbale with cooked ham, salame and smoked cheese)

Parmigiana di Melanzane (baked eggplant parmigiana with tomato sauce, mozzarella and parmesan)

Insalata di Mare (seafood salad with octopus, calamari, prawns, celery, fennel and green olives)

Polipetti alla Luciana (baby octopus in a rich cherry tomato sauce, black olives and capers)

Gamberi in Padella (king prawns in white wine, garlic, parsley, chilli and butter sauce)

Insalata Caprese (buffalo mozzarella, fresh tomato and basil)

Carpaccio di Manzo (beef carpaccio served with rocket, sun blushed tomato, parmesan shavings and balsamic reduction)

Burrata e Pomodorini (burrata cheese with red and yellow cherry tomato and wild rocket)

PRIMO PIATTO

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Linguine alle Vongole (linguine pasta with fresh local clams)

Paccheri ai Frutti di Mare (paccheri pasta with clams, calamari, prawns, and fresh tomato sauce)

Spaghetti alla Nerano (spaghetti with zucchini and provolone del monaco cheese sauce

Gnocchi alla Sorrentina (potato dumpling with fresh tomato sauce, mozzarella, parmesan and basil)

Rigatoni al Ragù Napoletano (rigatoni pasta with beef ragù and fresh ricotta cheese)

Ziti alla Genovese (ziti pasta with red onion and beef ragù)

PIATTO PRINCIPALE

Scegli 1 piatto

Polpette al Sugo (meatballs in a rich tomato sauce)

Peperone Imbottito (baked pepper stuffed with black olives, capers, tomato sauce and mozzarella)

Pollo alla Cacciatora (chicken with tomato sauce, chilli, rosemary and garlic served with roasted potatoes and seasonal vegetables)

Maiale alle Erbe (pork fillet cooked in mixed herbs served with roasted potatoes and seasonal vegetables)

Spigola al Limone (sea bass fillet cooked in a butter lemon sauce served with roasted potatoes and seasonal vegetables)

DESSERT

Scegli 1 piatto

Tiramisù classico (classic tiramisù)

Tiramisù al Limoncello (tiramisù with limoncello and strawberrys)

Panna Cotta Caramello e Cioccolato (panna cotta with caramel and chocolate)

Sbriciolata Crema & Amarena (custard cream and black cherry crumble)

Torta Ricotta e Pera (ricotta and pear cheesecake)

Set Menù

ANTIPASTO

All inclusive

Involtini di Zucchine (Fried zucchine rolls with smoked provola cheese and pancetta)

Calamari Fritti (deep fried calamari served with garlic and herbs mayonnaise)

Burrata e Pomodorini (burrata cheese with red and yellow cherry tomato and wild rocket)

PRIMO PIATTO

All inclusive

Rigatoni al Ragù Napoletano (rigatoni pasta with beef ragù and fresh ricotta cheese)

PIATTO PRINCIPALE

All inclusive

Spigola al Limone (sea bass fillet cooked in a butter lemon sauce served with roasted potatoes and seasonal vegetables)

DESSERT

All inclusive

Tiramisù classico (classic tiramisù)

Four Course Menu