After a careful research we will take you to the discovery of new Tuscan-Ligurian culinary paths, recipes unearthed from stories and pages of forgotten cookbooks.
I will reinvent traditional dishes from that strip of land where marble  overlooks the sea, Carrara and its wild Lunigiana, an atypical and  less known part of Tuscany.
The products are purchased from the best local organic producers, the lard is from Donata, the vegetables from Cinzia and the fish is from the small fishing boat that docks every day in Fiumicino.
The freshness of the ingredients is the canvas on which to paint your own recipe, it is the root of a  creation.
One cannot think well, love well, sleep well if one has not eaten well.
(Virginia Woolf)