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... the Social dinner (by MHKSD),  the olfactive aperitivo (@Magna Pars Hotel), the flashmob dinner (by Cena con me),  the night shopping in EATALY, the brunch 2.0 by James Beard in Galleria Vittorio Emmanuele, the supermarket of the future (by COOP for EXPO) ...

I got introduced to Korean Cuisine by a buddhist monk.

Since I’m sensitive to MSG, I must confess that I stay away from Asian food with no distinctions… It may happen I cook fusion, but I will skip the part where you have to add processed sauces. Besides, suffering from hyperesthesia, I don’t manage to enjoy strong taste that you can find in those countries (or eating at Bottura’s): smoked/fermented taste, fish/oyster sauce etc. Once I saw a documentary on this Buddhist monk explaining that they were not allowed to cook with garlic or onions (a bit like Filippo La Mantia), and in order to give taste to food they were using fermentation. She was explaining as well that thanks to probiotic bacteria appearing during the fermentation process, this c

I opened a bakery in a world where the gluten becomes the enemy number 1.

It all started with the fact that I have belly troubles with the gluten for years now. When I arrived in Milan, I was surprised to note there we so few bakeries of quality and I started to do my own bread to avoid the “00” flour, rich in gluten. One day I heard about Davide Longoni and I started to buy him some bread from time to time. One year later, Davide became my client (as food strategist) and I got the opportunity to spend more time in his lab. This is how I decided after a while to develop a concept of bakery on the wheels, that would move from one block to another block, so bread lovers don’t have to make kilometers to get sourdough bread; and to develop small size breads, to ease

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