My Story

My name is Alberto, and if I really want to tell my story, I have to start with the value that defines every one of my dishes: dedication.
I was born and raised in the hard-working Brianza area, but the architecture of my life—as a man and as a chef—rests on deeper foundations: kindness, care, attention to detail, and an unconditional love I learned from childhood.
To Franca and Gianni, my nanny and her husband, I owe some of my most precious lessons: what it means to patiently dedicate yourself, build with your own hands, and truly believe in what you do. With Franca, I shared my first memories in the kitchen: peeling peas at the kitchen table, preparing that puree together that tasted of home, of childhood, of protection.
Alongside them, there is the priceless memory of Grandma Pina, who knew how to make the best meatballs in the world. Their aroma, their texture, their warmth: they are still a benchmark for what I consider "food that makes you feel good."
And then there are my parents, Rosella and Giancarlo. From them I learned dedication to work, the determination to pursue one's goals, and the freedom to embark on new paths. They supported me consistently, never letting me go without anything and backing me in every decision: it's also thanks to them that I found the courage to truly follow my passion.
These memories, these people, these simple yet soulful gestures: they are my first cookbook. The most authentic. The one I still bring to every dish today.

The traveling soul and the spark.

After years spent learning the trade in the family business, life took me on the road: driving a truck, across half of Europe. Those were years of travel, sacrifice, solitude, and responsibility. But precisely in that suspended time, between one border and another, my greatest spark was born.
Along the highways of France, England, and Spain, I discovered new flavors, surprising aromas, and fascinating gastronomic traditions. Every stop was a revelation. I tasted, observed, and memorized. And upon my return home, I felt an irresistible urge to replicate, study, understand.
What initially seemed like curiosity soon became total dedication: nights perfecting techniques, days searching for ingredients in their places of origin—from the perfect Altamura flour to the best oranges in Sicily—only out of respect for what I had tasted on my travels. Each experiment was a return to those moments, a bridge between the world and my kitchen.
Cooking has become my language. My way of preserving and expressing emotions. The place where every gesture has meaning and every flavor a story.