Freshly caught fish, farmer’s vegetables. And what about the Slow Food presidia cheeses or selected meats? Nino knows the territory with its products, breeders, fishermen and their history. We do gluten-free cooking and safeguard traditional products by always proposing them in an innovative way
He attended cooking classes with Gabriele Ferron at his rice factory Pila Vecia, and with Fabio Tacchella at his cooking school.
Graduated from the Sciacca Hotel School, his work experience begins during the school course, in various restaurants in Sciacca. After school he had a great experience at the Verdura Golf Resort & SPA in Sciacca.