During my childhood, I always watched and helped my mother and my grandmother cook for our Saturday lunch. It was a special day for the family, as it was when the whole family got together.
Whenever I saw them making some fresh pasta, the boiling water, the golden roast lamb cooking in the oven, and the scent that was in the air. I was in love with those sensations. So much so that I have made it my profession.
When I was 18, I started working in my first kitchen in my beloved home region, Sardinia (Italy). Year after year, I managed to work in good restaurants where I met chefs who mentored and inspired me. I learnt how to recognise and use the best products and refine my techniques.
My leap in quality came when I decided to invest my savings and join the best Italian School, Alma, directed by the greatest Italian chef Gualtiero Marchesi. It left me overwhelmed by passion and I started to work in Michelin starred restaurants.
When I am in the kitchen, I like to create quality food through the enhancement of the natural flavours of each ingredient. For this reason, at Black Bull, I always try to use products from local small farmers and artisans.
This way I’m sure of their high quality, and I am able to share their passion and love of the products.