Since 2003 I have built so much. The Kitchen, for those who worship it, seems to have endless and fulfilling possibilities. I have explored Food by declining it into 6 different concepts of Cuisine, relying on research, technique and raw materials, and imagining an open hearted dialogue with a specific and demanding audience.

Every day I dedicate my whole self to each of these realities. I started with the first restaurant, the starred L’Erba del Re, and from there I created L’Erba del Re Catering and Events, Amaltea Cooking School and Trattoria Pomposa al Re gras. I haven’t stopped yet. Among the younger brands is DA RE with its 2 lines: Bottega, dedicated to preserves, and Forno, dedicated to pastry and large leavened goods.

The most recent creation is TRE in Pomposa, the artisanal pizzeria with which i have finally given space in the Group to this iconic Italian dish, also proposing it with a touch of Emilian territoriality with some special recipes.
I gave voice to my creative personality, I paid tribute to the Emilian tradition and I shared techniques, recipes and stories. Today I am a Chef and an entrepreneur who is not yet satisfied with beautiful and good experiences.