In Bagheria to learn and taste family recipes

I am a 25-year-old chef, irresistibly fascinated by cooking and with a passion that fuels my love for this profession daily. Sicilian cuisine, rich in authentic flavors, is my chosen domain, but I adeptly navigate the preparation of traditional Italian dishes and some international specialties as well. I have a particular fondness for first courses, whether based on fish or meat, made with fresh or dry pasta. I am skilled in Sicilian culinary classics such as caponata, pasta with sardines, pasta with swordfish and eggplant, pasta with arriminati broccoli, croquettes, panelle, arancini, as well as various delicacies of rotisserie and much more. However, I don't limit myself to merely replicating traditional recipes. I always strive to add a personal touch to my dishes, giving them a distinctive creative imprint.