My family has been working for decades in restaurants.
It all started with my grandfather who had a small Trattoria in the center of Genoa, that day greeted the people who worked in the offices and in the evening is populated by writers, poets and musicians.
Always fascinates me to think of this dual role of Trattoria grandfather.
As a child I was in the kitchen with my grandmother, she used to ask me what I preferred to lunch. As a child you are not careful, and many think that such a thing as good as another. Today I realize that she asked me early in the morning because he needed time to prepare everything by hand.
I can say that only around 18 years old, when I started going out with friends and eat occasionally outside the home, I tasted dried pasta, my first spaghetti, because before then I had only ever tasted fresh pasta rolled out by hand grandmother.
The authentic flavor that you get used at certain times of life, forever remain etched in your memory as the madeleine de “A la recherche du temps perdu” (Proust), and then the complex is going back in time and find some tastes you remember the garden of his uncle in Piedmont or those of the farm near the house.
The strong love and the preparation for this job, as well as my grandfather, which unfortunately I never knew, I inherited from my mother, always in the kitchen in the middle of a thousand delights and responsible for years of the restaurant of the Golf of Rapallo.
It ‘a matter of real DNA that leads me to think that this passion runs through my veins!
Always approach the kitchen to an art form that is tinged with a thousand shades, as in a poem or musical should be taken under control different elements that contribute to the final success.
Active listening client, attention to detail and follow the evolution of tastes and market, while remaining themselves, are the reasons why it never abandon my work.
I start to have the desire to open a restaurant since young, my 18 years mark what is tangible awareness that this would be my life. But my mother, knowing well the sacrifices that this job entails, insists up to convince me to follow a different path.
But studies are worthless and Engineering degree, I welcome people and make them happy in front of an inviting dish.
And so, after about three years of use in a major multinational in Milan, I felt I had already given everything the best I could and it was time to leave the “job” to follow my dream. One day, I called my mother to warn her of my intention to open a restaurant, asking her a hand, and, soon after, I took the first train to Rapallo.
Here, after a short time, and then I found open on 1 January 1995 the Hostaria Vecchia Rapallo, beginning with the fundamental support of my mother, who for the first two years she worked in the kitchen and guided me in the best management and operations that could be desired.
Must know all the phases of the project if it is to perform flawlessly.
The so-called Restaurant Man learns and manages all the necessary activities, from the waiter to the chef, must master the processes that lead to the service and have a full 360 degrees.
Another essential element is curiosity, you have to experiment and questioning why a trade is evolving.
The restaurant and kitchen are an art with a thousand shades in them. You must have the ability to know and select the raw materials, to introduce the influences of different cultures, without changing their membership, and have the desire to surprise continuously respecting the traditions and the treatment that customers expect.
I could not help but this way of life and work so exciting and unpredictable!
Each customer who walks through the door of my restaurant is like a book to read and find out.
Each of them brings its own history and emotions and my job and the staff is trying to understand them and make sure that the service and the preparation of the dishes will match perfectly with them, so as to enrich his experience as a interesting new chapter.