Daily Philosophy
I take care of this space using traditional and sustainable methods,
Respecting the natural rhythm of the land and choosing techniques that promote biodiversity and ecological balance. Aromatic plants, ancient varieties, and lesser-known ones grow in synergy, each enriching the other. The seeds, roots, leaves, and edible flowers I collect daily are not just ingredients, but true treasures of beauty and vitality that bring authentic colors and flavors into my culinary creations.
From the Garden to the Kitchen
The whole grains I use come from local producers and are transformed into rustic bread and homemade pasta, kneaded with flours that preserve all the character and flavor of ancient grains.
Each preparation is a meeting of tradition and nature, where the strength of the grains merges with the care I put into every stage of the process, using sourdough for a slow and natural fermentation. The flowers that bloom among the plants not only color the garden but also enrich my dishes, becoming the stars of fresh and surprising creations. I use them to add a touch of color, aroma, and lightness, bringing new flavors and ideas to every dish.
