Great stories often start around the table. Mine started at a family dinner. My dish represents my vision as a chef: an individual whose duty it is to highlight the produce and the know-how of the supplier while transmitting his/her story non-verbally.
I want to express myself by cooking a dish that mixes tradition and evolution. My dish isn’t based on noble products and therefore I'm trying to demonstrate that the knowledge and technical skills of a chef are primordial in making a great dish. I chose to cook the suckling cockerel in different ways, the skin crispy and the leg confit. As a garnish I made a potato cake and, to add a bit of freshness, I use a puntarelle (chicory) salad before finishing the dish with a fermented corn and egg yolk sauce.

The kitchen has evolved so much in recent years and we must recognise those chefs who carry forward our culinary traditions. I’m young and would like to be a part of the future of gastronomy. My plate represents these beliefs because it is made with determination and desire.

With this dish, I would like to display the harmony I have when I cook. I'm Roman and I care deeply about my origins, so I've been inspired by Ancient Rome where pigeon was a popular dish, often served with dates and peaches. The use of garum was also widespread in Ancient Rome. I’ve presented these elements in my own way, while staying true to the natural, raw ingredients. Good food, imbued with memories.

I believe it is important to reflect on our roots and history — to use our customs and traditions as a reference point for the evolution of contemporary culinary art. I like to learn about different nationalities and experiment with new cooking methods, then apply these new experiences with my past to create new flavour combinations.
Honey has a very ancient history. In fact, the presence of plants that produce nectar and pollen has been documented as far back as 150 to 100 million years ago. The first bees appeared some 50 to 25 million years ago, along with the first primates. A million years later, man appeared.
Honey is important because it is territory, it is raw, it is healthy and natural, essential, sweet and pure. The bee, in turn, is the symbol of the planet. Respect for the product is the foundation of my vision.

In my career, I’d like to contribute to the world of gastronomy by highlighting the unique value of products from various regions and countries — underlining the importance of small, local farmers and the true flavours of the land.

My dish represents these beliefs as its rich in tradition and history, with ingredients that can be found in Italian gardens, but also around the world. Aubergine, for example, is expressed the same way in three languages: English, French and German, however it is also an icon of Italian cuisine, which I’ve transformed into several elements to create this dish. Meanwhile, the “Black Tie” dress code refers to the elegance of the dish, a romance that unites the extremes of the Italian Peninsula to present a meal that is uniquely international.