I started working in the kitchen as I was very young, I would say too young. I was about 18, after finishing the hotel school in Florence.
Those were the days when parents did not pay anything, so I had to walk and work.
Some experiences abroad, in France and England, countries where people did not go for tourism, but for need.
In the early 80s I took over the current restaurant. It was a place where snacks were offered: ham, salami, finocchiona, sometimes penne strascicate.
In the 80s restaurants outside the city center proposed all the same menu, while the best ones offered a so–called international cuisine that was a mixture of the cuisine of Tuscany, Emilia and Rome.
