As a native of Rome, I inherited the rich culture of Roman cuisine. Rome is where I was taught to master iconic dishes like Cacio e Pepe, Carbonara, Gricia, and Amatriciana. These seemingly simple recipes hold many secrets steeped in tradition that I've gathered from various masters throughout my career. My approach is to make extraordinary recipes accessible, with an emphasis on preparing meats and fish as though they were jewels, enhanced by traditional Tuscan, French and other Mediterranean sauces and flavors. My grandmother's advice—respect every ingredient, use only the freshest herbs, and always adjust the salt as necessary. These principles guide me in my vocation still today, ensuring that each dish is rooted in the Italian tradition excellence, never underestimating the importance of the seasonality of the finest ingredients.