Meet the master of Italian cooking

I constantly research the latest technology being used in the kitchen. I also carefully select the highest quality ingredients and use seasonal product where possible, as this is both a healthy way to live and guarantees the best flavour.

I always aim for a balance between taste and health, they are equally important to me. I also strive for my dishes to be visually pleasing – each dish is like a canvas where the shapes, colours and textures complement each other to create something eye-catching.

Without a doubt it would be my spaghetti with pecorino and Madagascan wild black pepper, flavoured with rose buds. This dish sums up my philosophy as a traditional Roman dish that’s been reinvented. The taste has been enhanced with the use of Madagascan pepper, which has a fresh and flowery aroma. Last but not least, the use of fragrant rose buds turns it into a complete sensory experience.

I come from a family with a deep passion for cooking so I probably always knew that it was my destiny. One of my fondest memories is of me as a child ‘helping’ my grandfather cook apples under hot embers whilst sitting around the fireplace. He would season the apples with cinnamon so they tasted delicious and it was a real treat for me.