info@romafoodstudio.com
Via della Cordonata 4, Roma
Roma Food Studio
Rome Food Studio is more than a place where classes are taught, I like to think of it as a small temple of good food, good times and memories, our little Food Studio.
Here you will not only have a light and fun class, you will go home having learned how to make a new dish for life. You will take with you the tradition of good food and the passion for cooking that has always been part of us and that we love to pass on.
We offer various courses using only local products, what sets us apart in the world, from wine to cheese, from aged products to oil any product is local.
A whole life working behind the kitchens in search of new flavors and challenges, over 16 years of experience and the whole family legacy of good food allow our chefs to pass on to you the passion of healthy and simple food.
I was born in the 90s and cooking is the story of my life. I come from a family with mixed origins, from the north to the south of Italy we have traditions and customs that blend. Relatives from as many as 6 different Italian regions and all of them with their own recipes and secrets.
I have spent the last 15 years working as a chef and travelling the world. Today, with Roma Food Studio, I have decided to share with you all the travels I have done, the discovery of the flavours and traditions of the world and our fantastic Italian cuisine.
Even traveling a lot and living abroad I have always come home to my family, the flavours and tastes I find at home are unique and unforgettable.
I’m specialize in different types of Cuisines, attraction and curiosity has always pushed me to research and learn different Gastronimic realities, what fascinates me the most are the techniques behind, the fundamental traditions of any single culture. I am a big fan of Fermentations, seasoning, slow cooking, smoking, ageing, preserves and anything that is archaic.
I love Asians Cuisines! Chinese, Thailand, Korean, Indonesian and Japanese, they completely change my way of cooking and I totally get lost in that big complex world of flavours and products
I have done many years as a Sushi Chef and I’m an expertise and lover of Jasper-Robata-Basque Grill and anything can be use with charcoal or woods
