fork to fun

I'm Italian, and here in California, I turned my passion for cooking into my profession.

For many fantastic years, I had lived in San Francisco, and recently, I moved to Los Angeles.

This is the story of how my culinary inspiration became a passion, and then I made it my job.
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I was born and raised in Pavia, a lovely town in the North of Italy, thirty minutes away from Milano but immersed in the green area of the Ticino river.

I spent a lot of my childhood in the countryside with my grandparents, especially during the weekend when my parents were very enthusiastic to leave us, little demons. There in that bucolic atmosphere, my brother and I were free to play in contact with nature: a classic activity in the afternoon was catching chickens and then carefully collecting their precious eggs for some yummy snacks that my grandma used to make for us. The notorious "uovo battuto" that mostly any Italian kid of my generation knows well.
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Spring and summertime during the flowers blossom and ripening of fruits are the frame of my favorite memories: trees of figs, strawberry, sour cherries, nectarines, tomatoes, zucchini, bell pepper. And the taste of that treasure how special was it! Very similar to a plant-based foodie's heaven. I think that the seed of my food passion was planted there.
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My parents loved to cook and host friends, so I grew up in the kitchen, watching or helping somehow them. Often we were traveling too for special gastronomic missions in the Italian regions and in Europe too. My dad was the soul of the party, a charismatic man, a sophisticated foodie (as we call it today). He taught me to be open mind and always to taste whatever was in front of me be before saying 'I don't like it!

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However, my mom as a hygiene and nutrition professor is my real mentor.

She brought me into the kitchen since I was a kid, encouraging me to do my little experiments for developing my creativity and also to use simple kitchen tools for improving my practical skills. 
She initiated me to culinary art, and I cultivated it by myself.
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Well then when I moved abroad years ago, after my education in Visual Art and some different job experiences, I realized how much my Italian roots were precious for me and how much cooking for me was also an excellent way for canalizing my creative energies.

Likewise, I noticed how much friends appreciated my cuisine. So finally, with my partner's support I decided to follow my passion, and the step by step I was able to offer culinary services and make some people happy..

In the last years facing the pandemic, I consequently aimed to offer a good variety of services to satisfy the curious new forks of my customers that are interested in eating my food and having good time.