The chef at Osteria La Salita has always had clear ideas as he was a child.

“Passion for cooking has always intrigued me. Growing up I realized that being a cook had to be my job and the kitchen has become the ideal place where I can express myself”

He perfected his techniques in different starred and non-starred restaurants in Piedmont, Liguria, Valle d’Aosta and Veneto where he refined his cooking philosophy based on the direct choice of raw materials to create quality food. Abroad he goes to Spain, to Girona, to the starred restaurant El Celler De Can Roca.

In 2008 he moved to Monforte d’Alba, where he started to manage Osteria La Salita.