The Apulian aperitivo: focaccia, wine and good company

I cook simple yet refined dishes because I believe that in the kitchen, presentation matters as much as taste. I love working with just a few ingredients, drawing inspiration from my Apulian roots while experimenting with new combinations, guided by intuition and curiosity. One of my favorite dishes is spaghetti with bottarga and candied lemon zest—a perfect balance of bold and delicate flavors, which I often prepare for family and friends. I also love grilling octopus and serving it with its own mayonnaise, made from a reduction of its cooking water to enhance its natural taste. I enjoy preparing traditional Apulian dishes, such as focaccia, orecchiette with turnip greens, or fava beans and chicory, offering my guests a true taste of the flavors and aromas of my homeland. I cook with love and believe that food is much more than nourishment—it’s about sharing, emotion, and conviviality, a universal language that brings people together.