Before learning to read and write, young Luca was a factory of questions: Why do you add the garlic without peeling it? Why do you add sugar to the tomatoes? Why does stock make foam? Growing up, he fortunately found out by himself the many answers to dozens of his questions and doubts that gripped him since childhood.
When, back in 2008, for the first time he walked through the door of a restaurant to work in it, the whole family breathed a sigh of relief. Since then many years have passed and Luca’s curiosity has never died.
He’s an experimenter, a perfectionist, and this was noticed even by the Londoners when they saw him coming, this time full of answers, in the winter of 2011. In the two years spent in London he was very much appreciated, becoming sommelier at “Corrigan’s” restaurant of Upper Grosvenor, and Chef at the “Mayak” restaurant in Point Pleasant Wandsworth and at the “Ida” Restaurant on 5th Avenue.
Today, it is he who answers all the questions!