WHAT DOES IT EFFECT TO BE THE BEST RESTAURANT IN THE CINQUE TERRE NATIONAL PARK?
In the Cinque Terre area we all offer good sea food. Getting this acknowledgment from the great chef Borghese filled me with joy.
DID YOU EXPECT TO WIN?
In a competition there are many factors that can influence the result. I hope that victory is the reward for the commitment, passion and quality of our dishes.
WAS THERE A MOMENT WHEN YOU THOUGHT YOU WON'T MAKE IT?
We were the first in the competition and for this reason we made some mistakes, the excitement was great. About dishes, on the other hand, I was confident as it is our daily offer. At the end of the day we left tired but happy. I thought that there were conditions for winning only after having lifted the cloches.
HOW DOES THE PASSION FOR THIS JOB COME ABOUT?
My dream since I was a boy has always been to open a traditional cuisine restaurant, something that came true 25 years ago. The path hasn't been easy, but it's thanks to the difficulties that today, looking back, I can be satisfied.
YOUR WORKHORSE?
Surely they are the simple dishes of our tradition. On the menu you can find my favorite dishes, like, stuffed mussels, Vernazza pan and anchovies which is the special dish of the episode, prepared in different ways.
YOUR LIFE PHILOSOPHY?
Humility, dedication, determination and passion.
THE GREATEST COMPLIMENT YOU RECEIVED FROM CHEF BORGHESE?
Entering our small kitchen, the Chef appreciated the order and cleanliness. He had positive words about the location, and he appreciated our dishes but undoubtedly the best compliment were his votes which determined the outcome of the ranking.
WHAT DID YOU BRING HOME FROM THIS EXPERIENCE?
The staff were very pleasant and really professional. Having never had a television experience they were very good at facilitating us and putting us at ease. I will definitely keep this memory as a beautiful human experience.
HOW DID YOU MANAGE YOUR INSTINCTIVITY IN FRONT OF CAMERAS?
Although the emotion was great, having often followed the program gave me the feeling of being in a familiar place.
THE GASTRONOMIC OFFER IN YOUR AREA IS GREAT, WHAT IS THE ADDED VALUE THAT MAKES THE DIFFERENCE?
Using local products such as basil, mussels, anchovies and spices that I personally collect such as thyme and marjoram is already quality in itself.
WHAT IS YOUR BIGGEST DREAM?
After 25 years from the opening I would like to say that this is a goal come true. More than dreams, I love setting myself goals and therefore I would say that my greatest expectation will be to satisfy my customers.