I made my first dish when I was only six years old and thats when my passion for Roman cooking started. Ever since then I haven't stopped creating. I was so proud to make my first pasta carbonara at 8 and saltimbocca all Romana at 10!

Being born and raised in Rome, I graduated from the Italian Chef Academy specilizing in true Roman dishes. But it wasn't enough for me. To expand my knowledge and experience, I went to North of Italy and spent half a year in the prestigious Gambero Rosso Chef Academy learning how to make risotto.

I then traveled all over the world, learning about products and techniques from different cultures that I love to use to add a little twist to traditional Roman recipes. As a result, my speciality is Risotto with champagne and oysters that I will be happy to prepare for you along with traditional Roman dishes.