After many years cooking in some of New York City’s hottest and celebrated Italian kitchens—and even running my own Salumeria con Cucina in North Carolina, I felt a pull to return to the source.

In 2019, I packed up my knives and moved to Bologna to immerse myself fully in the art of traditional handmade pasta and Bolognese cooking.

Bologna, quickly became both my classroom and my muse. I honed my craft in legendary kitchens like Amerigo 1934, Salumeria Bruno e Franco, and Hosteria Giusti, and more recently among the vine-covered hills at Enoteca La Zaira and Ciapaso in the Colli Bolognesi.

I am a graduate and holder of a Certificato in Gastronomia Tecnica for IGP and DOP Products awarded by the Regione Emilia-Romagna, and I’m currently studying Science and Culture of Gastronomy at the Università di Bologna — deepening my understanding of the traditions, biodiversity, and cultural heritage that define Italian foodways.

Now, rooted in Bologna’s historic center — a city I love in a region I believe serves the best food in Italy — I work as an Italian-trained chef and a certified Accompagnatore Turistico (food tour leader).

I guide travelers through Bologna Food Tours and Enogastronomia Experiences, partnering with Taste Bologna and other local experts to share the flavors, traditions, and hidden stories of Emilia-Romagna. I also teach traditional handmade pasta classes and, every Sunday night, step into the kitchen of Palazzo Isolani — a magnificent 16th-century palazzo on Piazza Santo Stefano — to chef a private dinner in an unforgettable setting.

This is where I share my world: travel notes, restaurant finds, food and wine tour experiences, and insider city guides — an open door into the abundant Slow Food Valley.