Is a family passion, my mother opened the first restaurant in 1982 where I began to realize that my passion was cooking. Cosi 'after studies by surveyor I decided to follow in the footsteps of my mother.
I started doing Gavetta restaurants family until 1998 when I managed a restaurant I worked for purchases and sales. In 2003 I opened my restaurant, "Low Gate" Peschici and in just 2 years is entered in all the guides in Italy and abroad. Finally this year I was awarded as "Best Chef of the emerging South".
The difference is mainly in vegetables, flavors and smells, such as oil, tomatoes and all the products that follow the season. We in the summer there is a lot more sun and the sea salinity gives to all of our dishes. But that does not mean that a precedence over the kitchen, there are only differences about products. Puglia is a large reason, from sea to mountains, from Foggia Lecce also have very different products that allow you to choose from.
I have a wonderful relationship with tradition, my mother still helps me cooking, tradition and ensures the door ahead. Without tradition, creativity has no way to exist. First you need to know how to make a good dish of spaghetti with tomato sauce, then with a lot of work and passion will get to create new dishes, but the basis must necessarily be traditional.
Work on the Gargano, a real 'beautiful, we have many different products and above all genuine, wild vegetables, sea fish, which gives us very good, a real botanical garden. There is everything we need then. It is not to forget the flesh breech, which is endangered but that we have, not to speak of the people who live on the Gargano: solar, genuine, open, with good taste. Our land has a particular charm, there are still wild places, beautiful beaches and unspoiled.
Apulia and 'a region not yet fully exploited yet we do not sell our product as do other regions, however, first of all Tuscany, but we have fresh food and genuine, hardworking people, beautiful city, just think of Lecce and the baroque Subappennino pugliese and of course the Gargano, an island in open sea, a beautiful land that we fail to value even if slowly, people notice if they are. We, too, chef and all those who love this land we are trying to make it grow.
My restaurant is overlooking the sea, I only see the emerald green landscape el'azzurro which is the same as the yellow sun and a seagull flying over the beautiful sea with white waves, or see the sticky hands on the hard work of farmers, fishermen go by and feel the flavor of the fish that are born here and my dishes, fresh, bright and colorful. Do not need more.
Find all the farmers and fishermen in the area, use only the products of my territory. In this way also contribute to increasing our needs and our advantage, without tampering with the products of any kind, healthy and natural.
See my return empty dishes, see a customer who gets up to shake hands and tell me that I did live a wonderful and unforgettable event, know that you will remember my flat even in a year.
My favorite ingredients are the vegetables, extra virgin olive oil and fish are the ingredients that I use always, natural products with no thickeners or artificial coloring.
My clients and all types, coming from all over the world during the years I have more local customers, the summer tourists arrive, people who search the emotions, and tastes different. My restaurant is to be discovered, it is hidden: who is right here is an explorer, a researcher.
Italians abroad speak only of spaghetti and pizza, without maintaining their own origins. We run the home-made bread, vegetables and land from any product we get a good flat finish; foreign countries instead use branded products and samples. We make an international non-Italian cuisine, and then we lose so much credibility unlike others that bring with them wherever they go its own kitchen, for better or for worse.
Recommend a couple to have a lot of patience, humility and passion for their profession, these are the three fundamental factors. Tanta Gavetta, 15/20 hours in the kitchen to clean potatoes and fish and then with the years you can become someone must work even more, 24 hours not enough, it takes at least 36. So it 'must have really a lot of patience and a strong passion.
