"Sometimes, driven by my secret obsessions and by my moods, I start thinking, perhaps with nostalgia, about the years of trepidation and sacrifice, ambition and delusions that have characterised my professional path. If today I can discuss and interpret the art of haute cuisine with the necessary expertise, it is mainly because of the formative period of my youth; from the years spent among the perfect mechanism of the great Swiss teams, to the unlimited luxury of the grand hotels of London and to the almost maniacal chain of command and perfection in the kingdom of French tradition in England: "La Gavroche" of the Roux Brothers. Continuing with the refined simplicity of a great master, Ezio Santin.
These moments of life, spent in the close company of professionals and cultures ranging from far and wide, have of course influenced my way of cooking, but after all we are discussing an art form and as such, it must be without limits, while at the same time it must be strict and never approximate.
As for me, my culinary expression is a fusion between technique and culture. I am lucky enough to work in a territory where even the simplest ingredients awake emotions and where the culture of eating well has flourished through the centuries, gradually enhanced and refined thanks to the contribution and the experience of the many peoples who have dominated Sicily. From the use of the fine produce grown in the sun and precise techniques, from the habitual good taste which I have possessed since childhood, from the aromas, the sense of being at home, from the sounds and silences of the places, springs an interpretation in the preparation of food that is almost global, full of sentiment and love for the burgeoning nature of this land.
My natural approach to cooking, as if I were a craftsman of the hob, frees me from boundaries and allows me to express myself with and for my senses."