My passion for food and wine instead, starts simply with my birth. Being born in a Venetian family means becoming
a cooking enthusiast in early days. My role within our "connection" is first of all to nurture relationships with
local makers and producers who share our passion for honest food, and use organic produce wherever possible. In second place I am my wifes "right hand" , helping in kitchen and service whenever requested.
My passion for food and wine was born 25 years ago, together with my "Italian Love Affair". Although I degreed as a "Chef" after 5 years study in a College of Tourism and Leisure Management in Bad Ischl ( Austria ), it needed me other 5 years to become an enthusiastic and appreciated cook in Italy. The Mediterrean kitchen ,all above the italian one, with its variety of pasta dishes and the genius mix of semplicity, tradition and fantasy, conquered quick my culinaric heart. But also my austrian roots find their expression in my daily "cuisine" - not only in sinful desserts, but also in "Evergreens" like Wienerschnitzel, Gulasch and Schweinsbraten with Knòdel. The spanish kitchen instead is a new territory to explore - I love to experiment and reinterpret Tapas, Paella and Cipirones .
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