Non c'è posto migliore dove posso esprimere la mia idea di ristorante; rendere accattivanti materie prime semplici per una proposta culi naria guidata dal senso del gusto, con una rivisitazione contemporanea/moderna.
There is no better place where I can express my idea of a restaurant; to make simple raw materials appealing for a culinary proposal guided by a sense of taste, with a contemporary/modern twist.
Born in 1990, Chef of the Buona Vita Restaurant from January 2021, after a five-year experience in Milan where he had the opportunity, among many other restaurants, to enrich his experience at the LUME restaurant led by Michelin-starred Ligurian chef Luigi Taglienti, he is driven by the desire to return to his roots, which come from Cipressa; "there is no better place where I can express my idea of a restaurant; to make simple raw materials captivating for a culinary proposal guided by a sense of taste, with a contemporary/modern reinterpretation" and it is precisely in this context that we find the meaning of Ligurian cuisine, a poor cuisine, typical of country people, mountain dwellers and sailors, made of simple, common and inexpensive foods, which has nevertheless become expensive, refined and full of ancient splendour.
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