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

In 2019, I packed up my knives and moved to Bologna to immerse myself fully in the traditions of handmade pasta and classic Bolognese cuisine. The city 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, and more recently among the vine-covered hills of the Colli Bolognesi at Enoteca La Zaira and Ciapaso.

I am a graduate and certified Tecnico specializzato in prodotti tipici ed enogastronomia (IFTS) — Specialist in Regional and Traditional Food Products and Gastronomy — holding a Certificato in Gastronomia Tecnica for IGP and DOP Products awarded by the Regione Emilia-Romagna. I am currently pursuing a degree in Science and Culture of Gastronomy at the Università di Bologna, deepening my academic and practical understanding of the traditions, biodiversity, and cultural heritage that define Italian foodways.

Now based in Bologna’s historic center—a city I love, in a region I firmly believe offers the finest food in Italy—I work as an Italian-trained chef and a certified Accompagnatore Turistico specializing in food and wine experiences.

I guide travelers through Bologna food tours and enogastronomy experiences, partnering with Taste Bologna and other trusted local experts to share the flavors, traditions, and hidden stories of Emilia-Romagna. I also teach traditional handmade pasta classes and, every Sunday evening, step into the kitchen of Palazzo Isolani, a magnificent 16th-century palazzo on Piazza Santo Stefano, to chef private dinners in an unforgettable historic setting.

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