Interview by Anthony Scillia
Q: Who are some of your Italian culinary inspirations & what drew you to Italian cuisine in the first place?
A: I started to appreciate food when I was very young. I looked at my mother making fresh pasta with the hand roll, and being raised with that authentic Italian flavor and freshness, drew me into that world, and then took me many years working with different chefs throughout Italy. Professionally as a chef I think Valentino Mecatilii of San Domenico is one the most complete chefs in Italy, and I had the pleasure to work with him.
Q: What is your concept of authenticity in terms of Italian cuisine and how important is it for the marketing of your restaurant?
A: I believe in Italian authenticity and I keep it that way, using fresh and authentic products and I don't cut corners or mutate the recipes of the dishes to get the results or acceptance.I didn't become a chef overnight it took me many years of hard work, to learn how to make the authenticity, and to accomplish that everybody should go through it.
Q: How do you see the future of Italian cuisine outside of Italy?
A: And the future of the Italian cuisine would be great as long as the food authenticity is kept as original as it should be.
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