I’m the chef of Le Colonne and di San Bartolomeo Casa in Campagna. That is my conventional identity, the one that gives an idea about who I am for the reader. It is also the one you read on the door of my home. But this identity is a pseudonym. Inside me there is a population. I am also a passionate farmer, a sensual eater, a child who builds her catalog of flavors, an old baker, an anchovie fisherman, a shepherd, a master cheesemaker, a netsurfer and more.
I started out working with Visscher and Martin Berasategui, but I have Campania in my heart and in my soul. I put everything of my land into the dishes I prepare both in my family’s restaurant and elsewhere. My cooking is inspired by local tradition, historic dishes from the Campania and especially by the incredible raw materials of the territory.