My culinary voice is rooted in old-world
Italian traditions, but with a very modern sense of glamour and style and
sense of cooking today. It’s definitely rooted in my background
in Italian cuisine. I like to take all the techniques from Italy, from
specifically the regions of Italy where my parents are from, Naples – and that’s
why I’ve studied pizza making – but to add a very modern touch to it. Kind of
reflects who I am: rooted in old-world traditions but with modern glamour.