Chef with a long professional background, I propose a Modern Natural Cuisine in which the dish is the direct consequence of responsible research.

Starting from the Costa Labronica, of which I am a proud native, I placed the search for flavors at the center of my pilgrimage around the world.

Thanks to the work experience gained during my career in the restaurant service, in 2018 I was awarded the title of Knight of the Italian Republic.

The task of Modern Natural Cuisine is to treat every single ingredient that makes up a dish as a nutritional energy source.

The ultimate purpose of this cooking philosophy is to preserve the freshness and all the nutritional values of food until it is time to ingest them so that they have a beneficial impact on the human body.

"When I prepare food with simple ingredients, I never think about which is the most expensive and which is the poorest, but I interact with the freshness, the flavor, its energy, the essence of each of them."

I offer technical advice on responsible and sustainable management of the food sector to companies that want to guarantee their eco-sustainability in the future through the inclusion of the kitchen activity in a circular economy plan.

Furthermore, through Mindfulness, I offer attention courses aimed at personnel with the aim of reducing stress and improving human relationships, so as to optimize the work result by increasing the quality and health of the whole company.

When you cook in your own private setting, you follow the ancient discipline of transforming an ingredient.

This is why it is important to have even minimal knowledge of the types of cooking and of the way to treat food. Even those who follow a diet prescribed by a nutritionist, in this way can get the maximum results in terms of well-being and taste.Moreover, paying attention to obtaining as little waste as possible, significantly affects the economic saving of shopping.

In these private lessons we can learn the guidelines of the kitchen starting from the basics to get to a greater level of depth, and through mindfulness eating meditation, you can have an experience that helps to rediscover the pleasure of really tasting and savoring what we eat.

I am qualified as a facilitator in Mindfulness, through the study of the MBSR (Mindfulness Based Stress Reduction) program, a method founded by Kabat-Zin, whose effectiveness has been demonstrated by many scientific researches at an international level.

Through the facilitator's holistic competence, Mindfulness promotes awareness and what comes with it: the overall well-being of the person and his or her surrounding environment. This competence that I have achieved is enriched by many years of constant meditation practice, by yoga and by the scientific study of the themes that emerge in relation to this observation.

Meditation is a kind of training for the game itself, which is life itself.