My culinary voice is rooted in old-world
Italian traditions, but with a very
modern sense of glamour and style and
sense of cooking today.
It's definitely rooted in my background
in Italian cuisine. I like to take all
the techniques from Italy, from
specifically the regions of Italy where
my parents are from, Naples - and that's
why I've studied pizza making - but to add
a very modern touch to it. Kind of
reflects who I am: rooted in old-world
traditions but with modern glamour.
