Marco S.

As a child, I would spend a lot of my time in the kitchen looking at my mother cocking. As an Italian, all the family and social life gravitates around the kitchen.

That is how I learned the basics and essentials of what makes a truly fresh made and simple pasta dish, as well a all the different combinations that it can evolve to based on the sauce and the best ways to combine the two. So this gave me a good range of expertise in making home made gnocchi, tortellini, ravioli, lasagne, lasagne al forno, home-made pesto, tomato sauce etc... but also a strong knowledge on how to make a risotto a great and tasty experience...Of course I also learned couple of secrets making some recipes unique... But that remains part of the family secrets...

I am also adventurous in discovering and trying other cuisines. Growing-up in West Africa I was exposed to different influences: African is one but also French and Lebanese... Stating that If I was not Italian... I would for sure elect Lebanese as my first choice over Italian food!

If you guys like Italian cuisine, then you will love my genuine, simple and tasty approach of it!