Chapter III · Now
Two worlds,
one kitchen.
Today I split my life — and my stoves — between two places far apart that, at the table, end up speaking the same language: that of Italian hospitality.
Mexico City · Jardines del Pedregal
Cooking on volcanic rock
Tetetlán — Casa Pedregal
In Mexico City I cook inside Tetetlán, the cultural space built around Casa Pedregal, a masterpiece by the architect Luis Barragán. Walls that play with light and shadow, volcanic rock that flows into the landscape, an atmosphere of contemplation in which time seems to stop — and around it, an art gallery, a library, evenings on vinyl.
Here Italian cuisine meets the mineral matter of the pedregal: a dialogue of light, stone and flavour that never stops surprising me.
Dolo · Riviera del Brenta
Among the Venetian villas and the vineyards
Hotel Villa Martin
The other half brings me back to Italy, on the Riviera del Brenta: Hotel Villa Martin, in Dolo, surrounded by greenery among the vines and along the famous road of the Venetian villas, twenty-five minutes from Venice. Frescoes, contemporary elegance and the villa's new restaurant, opened in 2025.
Here cooking returns to its roots: the Mediterranean, told with the calm and grace of the Veneto.
Two ways to sit down with me
With the desire to create an intimate atmosphere of conviviality, I bring my cooking closer to people.
Home restaurant
My table, open
A few guests, a menu that changes with the market
I open my table to a small group of guests: a menu told dish by dish, the right wine, and the time to truly be together. No dining room, no distance — just the kitchen and the people, around the same wood.
Cooking class
You learn with your hands
From ingredient to plate, together
Behind every recipe there's a gesture, and gestures are learned by doing them. In my cooking classes we cook side by side: techniques, tricks of the trade, and a few secrets that usually stay in the kitchen. We finish, of course, at the table — because learning, to me, is an act of conviviality too.
A risotto in «All the Risottos in the World»
My recipe — Risotto with date bottarga, blue cheese and figs on crisp wafers — was featured in Riso Gallo's volume, alongside the finest interpretations of rice from every corner of the planet. A page signed by «Cucina», the Italian restaurant of the Marriott Marquis in Doha.