Rocco

I like to define my cooking as that of a modern trattoria: top-quality ingredients and classic recipes from Italy’s rich regional traditions, reinterpreted with a contemporary touch.This means lightening dishes without compromising their essence, removing the unnecessary while carefully studying flavors, textures, and pairings.A cuisine that is simple but never boring, refined but never excessive — where balance is always key and creativity never turns into self-indulgent showmanship.