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Rooted in Naples
My cooking starts in Naples, with the flavors and the habits of a table where everyone stays a little too long. I bring the food I grew up with, cooked the way each region of Italy actually does it, to your table and your kitchen—focusing on regional honesty rather than complex presentation.
I spent twenty years as a chef and executive chef in Italy, a career that included the renowned Bocca di Lupo in London. With over fifteen years of teaching experience, I aim for classes where you leave empowered to recreate the experience in your own kitchen on a Tuesday night.
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