The kitchen

Simplicity is an arrival point, a goal I pursue to get as close as possible to the people who eat my dishes

Raw materials

Here, raw materials follow the rhythm of the seasons, relationships with intriguing producers, and the instinct of the Chef and his brigade. Wild herbs gathered along streams and ditches, vegetables from the gardens around Montecosaro and meats from local farmers appear throughout the year.

Raw materials

Here, raw materials follow the rhythm of the seasons, relationships with intriguing producers, and the instinct of the Chef and his brigade.

Garden on the plate

“The garden on the plate is the most complete form of my idea of cuisine: a selection of herbs laid on a vegetable base, millimetrically spaced, so every bite and every flavour is a different sensation — good or bad. A showcase of the vegetable landscape I have, and an authentic reflection of uncompromising seasonality.”

Garden on the plate

The garden on the plate is the most complete form of my idea of cuisine: herbs on a vegetable base, spaced so every bite is a different sensation.

Spaghetti

I love spaghetti. Eating them and cooking them is a delight; that is why I have always dedicated attention and research to them. They can take a thousand forms and pairings, yet never lose their identity.

Spaghetti

I love spaghetti. Eating them and cooking them is a delight; that is why I have always dedicated attention and research to them.