“The roots of my cuisine come from my personal catering philosophy: I respect the land where I was born and I enhance the products of the territory
by using culinary techniques and experience learned from traveling.
My cuisine doesn’t have a specific label because I am neither traditional nor radically innovative, but I am a cook who just respects and deeply loves raw materials. The result is a new product born from a mixture of extemporaneous flavors combined with knowledge: personally I like to call it ‘Instinctive Cooking’.
I cook what I love, what I feel and how I want to, without having to follow any rules or limitations.
I do this every day, with passion.”
No variations can be made in the case of allergies, intolerances and special dietary regimes.
The slice of Alba White Truffle on the plate is not included, the fee will follow the daily Truffle Exchange price.