He grew up analyzing his grandma’s sauce hunting for “flies” (that’s how he used to call basil leaves and onion pieces). As a consequence, he has always taken part in deciding what’s on the menu, discussing dinner while you’re still having lunch, as every respectful Southern Italian does. Nowadays, he’s famous for his “pasta risottata” (meaning that he cooks pasta as a risotto) but also for his sous-vide recipes. He has been working in the food and wine sector for almost 10 years. He used to be an ice cream maker, a deli worker, a vintner, and now he is the store manager of an Asian fusion restaurant in Bologna. He is one of the founders of AfterTaste blog.