Pasta
Modern Carbonara
One of the most debated italian pasta dishes on social media, often pushed toward unnecessary refinement. My version takes a measured approach instead: technique, balance, and a few deliberate deviations from an “original” recipe that is, by now, more myth than standard.
Spaghetti allo Scoglio
Classic Italian seafood pasta built on an intense shellfish liquor, reduced and integrated through a risottatura technique. The aim is to capture the Mediterranean in each bite—saline, direct—through precise layering of crustaceans, mollusks, and starch.
Handmade Burnt-Wheat Orecchiette
Once a poor farmers’ substitute made from burnt wheat flour, "grano arso" orecchiette are now an iconic Apulian pasta. Their distinct toasted, slightly bitter profile recalls ash and pairs effectively with vegetables and structured sauces.
Ravioli with Gorgonzola Fondue, Sage-buttered Pear & Toasted Pecans
A study in balance built on an all time classic and re-adjusted to my palate. Gorgonzola fondue is balanced by the sweetness of pear, developed with buttered sage. The velvety creaminess is countered in texture and flavour by the slight bitterness of the crunchy toasted pecans.
Dry Herbs & Beans Cubetti
With this dish I wanted to trap the dry, woody flavors of the forest into an aromatic bouquet, layering rich umami and herbal depth against the unexpected, sweet spiciness of a Scotch Bonnet.