30 September 2019
Goodness in a product of poor provenance
I have always had a passion for food and cooking since I was a child. I was born in Erba, in the province of Como, and one summer day, as a boy, I wanted to go to Rimini to have some fun. My father, however, sent me to work in a pizzeria. That is how my journey into a world of materials, colours, aromas and ingredients began, and I have not stopped experimenting, researching and learning since. In this regard, I owe a lot to Gualtiero Marchesi, I worked for two years between Erbusco and the Marchesino in Milan. But my real mentor is Mauro Elli, a starred chef who works at Il Cantinaccio, a beautiful restaurant in Como. It was a real learning experience for me. But now that I am by Nicola's side, I am finding a new identity. It is nice to work in this hotel, alongside people who leave you space, who love dialogue. It is no coincidence that I have been here for over two years, and it is the first time I have stayed in one place for so long and I think I will still be here for a while to come. Here, there is a good team and I think that this is a fundamental element to work with balance, passion, and general enthusiasm. One of my pet focuses in the kitchen are the so-called poor products. I like to treat them and try to make the most of them. After all, it is easy to work with noble products, which already have everything for pleasure. A poor product exalts me, teases me, urges me to try, create and experiment. And if I can come up with something good, what satisfaction!