I'm originally from "San Marzano" (the tomato sauce's homeland) and from a family of producers of canned sauce with the " Conditalia® " brand, and extra virgin olive oil from generations, exported all around the world (90% NordAmerica)
My cooking lessons began when I was child under the dance of the uprons of Nonna Cristina and Mamma Brigida...
but I continued cultivate my passion with studies in France and in Italy.
I was taught to cook only with the products my family produces, or with local and seasonal products exclusively outdoors (not in greenhouses) due to the more pronounced flavors.
Doctor by profession, Chef by vocation, Trekker by passion, canned Tomato producer for tradition
Pizza, Cavatelli freschi al sugo della mia bisnonna Nina, Escargot in salsa di basilico (Francese), Parmigiana di Melenzane, Seadas (dolce sardo), Pecorino di grotta delle colline pisane, Mozzarella di Bufala di Paestum, Eliche al pesto di pistacchio con gamberi (Siciliano), Hong Shao Rou (cinese), Parmigiana di baccalà (Vicenza), Spaghetti alla bottarga, Strudel viennese con panna, Tiramisù, Pajata, Coratella, Pera cotta al vino, crostata di Visciole... stop me!