My passion for the cuisine developed in my childhood, looking my mummy and granny cooking. Then, I decided to attend Food and Hotel School so as to practice more and improve my competence. After a brief experience as cook in a restaurant now I work for a food company, but I still cook for relatives and friends. In my cuisine, I try to use zero-kilometer products. On my table, a good sweet, a red wine glass and nice company shall be always present.