Acerca de mí
I was born in February 1962 in Viareggio.
I was born in February 1962 in Viareggio. Technical studies, never used, some universities, political science, works a bit different, lifeguard, laborer, bartender, then work as a journalist, and finally in the early 90s, graphic design, a Swedish multinational. I moved from Viareggio to Florence has always been my favorite city, first along the river and near Ponte Vecchio, one of the most characteristic streets. A fifteenth penthouse with views over the roofs, dome, Giotto's bell tower and baptistery. Six years fabulous.
Now I live in Chianti, soft hills, olive groves, vineyards and cypresses.
At school I was keen to artistic and literary, mathematics fascinated me but I would have done without though I have wonderful memories of a kind of mystical revelation, finding the solution of an equation.
sport I've always liked football no. Typhoid, at best, I do not care. I practiced very athletic, long jump, with good results and I get emotional watching the races. All.
Influencias de Cocina
In my family all somehow fiddling in the kitchen. My father, a former railway station master, painter, journalist, fisherman, hunter, preparing boxes of salted anchovies, chilli sauces and oil. My mother was more about marron glace, jams and preserves, while my sister aspired to a healthy cuisine. I was experimenting. I remember the anchovies served my father with parsley, slices of wild plums, new oil and white pepper. I was ten or eleven, I think. Charles was also crucial, Uncle engineer, a great lover of good things, great performer and great technician. The passion for cooking has remained so over time I attended classes, visited restaurants, cooking classes held at my home in central Florence, and above all I filled the house, a lot of cookbooks, theoretical and practical . And at some point something clicked and I decided to run really love the kitchen. I left everything and went to Rome to attend the cooking class professional Gambero Rosso. There I met Igles Corelli, Fabio Baldassarre and Fabrizio Leggiero. Igles myth of a dynamic, creative, innovative and Fabio Baldassarre stretched forward, Fabrizio, precise, simple, elegant, fundamental. There were also some children with interesting visions, Michael, Frederick, Cecilia, Giampiero and Matthew. All now have been able to make beautiful things around Italy. The first job I found in Panarea, beautiful place, a new restaurant, very beautiful, with Francesco Mansani, nomadic chef but not too much, very good, which gave me so much. Thus began the adventure of the stove. After Sicily, I was in Russia, in Moscow, then boarded a yacht based in Antibes, and Chianti, to manage the kitchen of a restaurant near Rufina. And here I stopped a couple of years. Then one more season in Chianti area, in a hotel. Now for the cooking school at Badia a Coltibuono in Chianti, a prestigious and fantastic.
Chef Italia
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