Hi from Rafael!

Raised in a Sicilian environment, where the Galloitalico dialect of the Enna province was spoken, I absorbed humble origins. My grandmother, with her simple and genuine recipes, played a fundamental role in my culinary training. Despite the kitchen being based on few recipes, her passion for preparing dishes had a decisive impact on my life, pushing me to pursue a career in the restaurant industry.After spending several years in the kitchen at a renowned Spezzino restaurant, I gained solid mastery of the basic techniques of Italian and French cuisine. Traditional Spezzino and Emilian dishes were the undisputed stars of the menu.My specialization is the preparation of fresh pasta, where I express my creativity through dishes that draw from the Ligurian and Emilian culinary tradition.