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I'm originally from Modena, the city where the famous aceto balsamico (balsamic vinegar) comes from and the region of the famous pasta-making tradition of tortellini, ravioli and tagliatelle.
I started my professional culinary journey working in restaurants in Europe. I've always had a passion for cooking, and the search for the perfect flavors, the freshest ingredients and the most delicious and balanced menus. 
In The Netherlands I also worked as a sous-chef at the restaurant of the ICC (International Criminal Court) located in The Hague. ​In this international and multicultural environment, I had the opportunity to learn different cuisines, and expand my vocabulary as well as my range of flavors and recipes. Living abroad also gave me the ability to rediscover and appreciate my roots and the value of the Italian cuisine in all its diversity.

I currently live in New York where I work as a personal chef, catering for dinner parties and special events  and occasions (anniversaries, birthdays, corporate events, etc.) in the New York area.

I also teach cooking classes in various food styles at the Culinary School "Red Inside" in the West Village in New York City.

I am looking forward to sharing with you my knowledge and passion for food.