The main points of the chef become the knowledge of his land and the research of first quality ingredients as a working progress.
For him, going deeply in every part of Tuscany is urgent: from the ingredients to the taste. Starting from the basis of the classic Italian cuisine with a different point of view, arriving to the classic French kitchen to the modern Nordic one. But his flavours are concrete, there is not provocation or challenge in creating contrasts rather the willing to confirm and support the place where we are where he has roots. Being inspired by the ingredient itself; studying the landscape; reading with new eyes the traditional recipes; passion for art – passed down by his mother, teacher of art – passion for music: these are all the modus operandi methods of the chef. An idea of kitchen going deeply in the Casentino following the beat of seasonality.