30 years old, originally from Udine.
In addition to a master’s degree in Food Science and Technology, his curriculum boasts prestigious collaborations in several restaurants, including the starred “Agli Amici” in Udine under the guidance of Chef Emanuele Scarello. Finally, since 2017 he has been Sous Chef of his predecessor at I Due Buoi, the Japanese Chef Jumpei Kuroda.
In the wake of his experiences with Andrea Ribaldone, first, and then with Jumpei Kuroda, I Due Buoi will try to refine his proposal even more with a young, innovative Chef with a strong desire to always pursue the perfection.
A creative Chef who is open to suggestions and believes in teamwork and in the added value that can result from it; at the center of course the raw material, the flavors of the territory and their sublimation.
<<I approached the world of cooking a bit by chance. My neighbor, when I was ten years old, gave me a children’s cookbook that I still jealously guard. From then on it is a predictable story, so the hotellerie and restaurant school, summer seasons, internships, etc.
After high school I decided to start university: it was 2009, “molecular” cooking was at its highest point and its most famous promoter, Ferran Adrià, was at the height of its success. Moreover, I always liked to learn more about what I liked, so the chemistry of food, the technologies applied to food, etc.
The idea was to go beyond “knowing how to cook” and look for answers to the many “why’s”, answers that the school alone was not able to provide me.
I believe that culture and a fair share of curiosity in the cuisine are fundamental.
The training starts, not only from a hotel and restaurant education, but above all from the will of the individual connected to his real skills and determination.
Net of my experience, I can say that I currently know only two types of cuisine: the good and the bad.
My idea of cooking emphasizes the taste, always clear, never confused and at the limit of the possible, recognizable; hence the use of classic cooking techniques and the most innovative ones. The technique for me must always be at the service of taste, never vice versa. Aesthetics is certainly important, but not fundamental.
I am not forcedly linked to the 0 km or to tradition at all costs, however, the importance of the connection with the territory or rather, with the territories is undoubted because without the contamination of products and techniques, traditional cooking would not exist. I much prefer the “real km”: the search for the raw material that I like the most, or rather, that I like the most when I am looking for it. If the product I’m looking for is found near my home, it is certainly an added value but it will never become an essential constraint.
In short, I try to make a concrete cuisine: the main effort is to create a dish that is easy to recognize and appreciate and therefore evocative. Few ingredients but well defined.
I like to think that the guest sitting at the table, in addition to the simple pleasure of eating, can also grasp a playful aspect in the type of cuisine I propose.
I try not to follow fashions, unless they are really interesting and can coincide with my idea of cooking. This does not mean that I am always looking for something, whether it is traditional or innovative, known or unknown. The main ingredient of my dishes is definitely curiosity.
In conclusion, I call myself a cook, a food artisan who loves all aspects of its essence. Food represents a vehicle of emotions, a means of communication and a tool to do something good, beyond the simple “eating well”.
In the hope of being able to convey my thoughts to you with my cuisine, I thank you from now on to give me the opportunity to share my greatest passion with you.>>