Kitchen has always been the fulcrum of this home, where my family is living since more than 7 generations.
I have always been fascinated by my grandmother's ability to prepare awesome dishes from Tuscan tradition, always with few, simple but precious ingredients.
That cultural heritage was in danger of disappearing: I spent a lot of time cooking with her, trying to learn her recipes and secrets.
In the end, I realized that she had given me a bigger gift: I had assimilated her cooking philosophy!
Then, I realized that tradition is not a dusty book but a living thing able also to adapt to new conditions, and even improve.
I studied ingredient's seasonality, their sustainable production systems, new cooking techniques, techniques of tasting: almost without realizing it, in the meantime, I became Chef and finally, also Sommelier.
Since a lot of years, I decided to share this path: a long path that is not yet finished...
Giacomo
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