I was born in Venice 48 years ago with the passion for cooking.
The scents and flavors I have acquired are those handed down over the centuries. Every morning I go to the Rialto market to choose the fresh fish and vegetables that will later turn into the small but equipped home kitchen located in the Cannaregio district. The idea behind all of my culinary creations is to achieve the balance of taste through a long experimentation. Starting from the main ingredient of a traditional Venetian dish, the history of the ingredient, its past and its roots is sought after, then reinterpreted and updated.
New dishes are born, heirs of long and rich tradition, but lighter and more pleasing to taste.