INGREDIENTS
PROCEDURE
Born in Scafati (Sa) in 1985, I started very early to "have my fingers in many pies", thanks to the passion for cooking and pastry that my mother tried to convey to me since I was a child.
Nowadays, I like to apply my Pastry Chef vision to all the recipes, since I believe everything should have millimetric precision, to be perfectly replicable at any time and for everyone.
Throughout my career I was indeed lucky as I had the pleasure to work with the best chefs, from Bottura to Marchesi, from Alajmo to Ducasse.
I am currently at La Preséf de La Fiorida restaurant in Mantello, Sondrio.