The new Italian food era

My story began much like many others. At the age of 18, I left my hometown in Puglia in search of opportunities elsewhere, with one overarching goal: to become a great chef. After working in the kitchens of some of Europe’s most prestigious restaurants, the breakthrough I was hoping for came with my arrival in the UK. Here, I encountered, studied, and reinterpreted – according to my vision – the note-by-note culinary technique pioneered by Prof. Hervé This, an advocate of molecular gastronomy. My dishes quickly became a perfect blend of gastronomic art and scientific technique, propelling me, in a very short time, into a new and avant-garde dimension of cooking, adorned with accolades.

In 2015, I was named Chef of the Future by the Gault & Millau Poland guide, and in 2017 I was honored with the title of Chef of the Year. In 2019, I made it to the list of the 100 Best Chefs in the World according to Le Chef. With my first restaurant, Senses, located in the heart of Warsaw, I earned the Michelin star for five consecutive years starting in 2016. And with Nuta, my latest venture, I secured the first Michelin star just 13 months after its opening.

But how did I get here? To be honest, it all started as a game: I wanted a different experience, so I chose Poland – and Warsaw – to put down my roots. The city is constantly buzzing, and due to its growing economy, it’s filled with people willing to spend even hundreds of euros for a high-level gastronomic experience. Bringing to the table a perfect match between Polish and Italian cuisine, with a hint of Asian influence, there is no competition.

My favorite dish? The “Cheese Board,” a selection of cheeses accompanied by compotes and fruit, which, in its simplicity, encapsulates my entire culinary philosophy. However, the high level extends beyond the walls of my restaurant: in the 2022 Guide to the Best Pizzerias in the World, three Polish establishments (Ostro., Ciao a Tutti, Zielona Górka) are featured. A sign that the quality of Italian offerings is high, and the clientele is attentive and appreciative.

In short, those who think of doing business in Poland, assuming they’ll find an unprepared target, are mistaken. Poles love Italian food; they visit our country not only for its natural and artistic wonders but also to explore and discover our gastronomic excellence. Their knowledge level is advanced, and they are unlikely to be deceived by those promising authentic Italian food at bargain prices. Since the Poles love Italy to the extent of mentioning it in their national anthem, my dream is to open an authentic Italian trattoria right here in Warsaw and, who knows, maybe it will also boast a Michelin star.

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