After many years of honing my skills in some of New York City’s most celebrated Italian kitchens, I embarked on a culinary working adventure that took me to Florence and the Province of Lucca, where I immersed myself in the vibrant food and restaurant scene. This experience ignited a passion for authentic Italian cuisine that would shape my career. After my time in Florence, I returned to New York, where I worked in several groundbreaking and historic regional Italian restaurants, including Salumeria Rosi, Caffe Storico, and Felidia.

However, the allure of Italy never faded. While in Florence, I followed in the footsteps of a past chef and ventured to Bologna to pursue the art of handmade pasta making. This moment would soon lead me back to Bologna on many occasions, where I soon had the privilege of learning from iconic masters, including the sfogline at La San Nicola Tortellini in Castelfranco Emilia, Modena (birthplace of the tortellini) and at Bruno e Franco Salumeria. Each experience deepened my understanding of authentic pasta-making practices and enriched my appreciation for this time-honored craft.

In 2019/2020, I took a decisive step by intially moving to Bologna-eventually settling here permanently in 2021. Eager to fully embrace the art of classic Bolognese cuisine, Bologna quickly became both my classroom and my muse. I refined my craft in landmark kitchens such as Amerigo 1934, Salumeria Bruno e Franco, and Hosteria Giusti. My experiences among the vine-covered hills of the Colli Bolognesi at Enoteca La Zaira and Ciapaso further enriched my culinary journey.

I hold a Certificato in Gastronomia Tecnica per i Prodotti DOP e IGP from the Regione Emilia-Romagna, specializing in the enhancement of regional traditional food products. Currently, I am pursuing a degree in the Science and Culture of Gastronomy at the Università di Bologna, further deepening my understanding of the traditions, biodiversity, and cultural heritage that define Italian foodways.

Now based in Bologna’s historic center—a city I adore and a region I believe offers the finest food in Italy and the world—I work as a gastronomist, chef, and pasta maker. According to Forbes USA, I am recognized as one of Bologna’s most sought-after food-focused guides, specializing in the exquisite products of Emilia-Romagna and curated wine experiences. My work has also been featured in esteemed publications like the Sydney Morning Heraldand The Age.

I guide travelers through Bologna with my own Bologna food tours, while also collaborating with organizations like Taste Bologna to share the rich flavors, traditions, and hidden stories of Emilia-Romagna. I also teach traditional handmade pasta classes and, every Sunday evening, I have the pleasure of preparing private dinners in the stunning setting of Palazzo Isolani, a magnificent early 18th-century palazzo on Piazza Santo Stefano.

This platform serves as an open door to my world, where I share travel notes, restaurant discoveries, food and wine experiences, and insider city guides, inviting you into Italy’s abundant Slow Food culture, regional traditions, and extraordinary culinary heritage.