Imagine a moment in the succession of sensations, flavours and aromas. You are relaxed and totally focused on the present, on emotions, and remain attentive to every detail. You have started your tasting. You have begun to find out what it has in store for you. Now all you have to do is follow the “flow of the dish”, stay focused on the “flow” of the different notes, aromas and textures it offers you.

With my cuisine, I propose a sensorial and cognitive experience together. To truly enjoy, you require time. Each path on the journey represents a story to be savoured, where the different parts trace a common thread to let yourself be carried away.

My Cuisine is sometimes shown in purity and sometimes it is minimal. The surprising tastes are never lacking and everything is created to offer a dish or a taste dedicated to pleasure. We always make a commitment to the guest to offer a welcoming and discreet fine dining cuisine, and an immersion done without haste.

Our cuisine is evocative and speaks through its recipes, which have been handed down over time, while preserving familiar, welcoming flavours. Those flavours are a part of memories and generations and are reassuring and satisfying. By carrying on traditions, and not forgetting their precious details, we offer a pleasant stability and a “home” of sensations to which we can return to and share.

Thus, through the recipes of the Emilian tradition I offer my homage to Modena and its great gastronomic culture. Knowledge of the area is fundamental, thanks to which it is possible to select the best raw materials, the most authentic ones, and those that showcase the history of Emilia Romagna. We know that in every family and good trattoria there is some religiously guarded secret that makes a tortellino in broth or a tagliatella al ragù unique, yet recognisable. I add my own personal touches in the restaurant in Piazza Pomposa in Modena.

We specialise in cooking and packaging superb artisan flavours in a jar so everyone can keep special recipes at home in their pantry. The world of preserves has its roots in the traditions of all of Italy and this is one of the variations of the cuisine that I cultivate with great curiosity. The greatest reward is to be able to offer, by combining different products, a completely natural, high quality culinary proposal.

The gastronomic stories of various Italian regions are highlighted and interpreted with respect by my kitchen and by the desire to share with those who live far and wide.