1995/2005 work and study in the cave for using wine to combine with food, and for 11 years I have experience in all region Italian and country European, Slovenia, Croatia, France, Suisse.
Participation culinary historical events for different years in quality of historical cook. Instructor for medieval food, reconstruction dishes traditional time to the region piedmont.
Management Italian Restaurant in Alexandria 2000/2006
Management Restaurant Spinetta Marengo 2006/2009
Study restoration to edge of ships in Philippines Islands (2006-2010)
Run of Historical kitchen Traditional Year 2010
HACCP training and abilitation 2012, Makati Philippines
Teaching Italian food for cooks and staff of edge field services (Training), with instruction OJT for university and given a degree to students in Makati. Pasig Catholic University, Makati University and other school private.
Instructor of Italian and Mediterranean historical kitchen Traditional years 2010-2012
Management annexed Italian Restaurant with training Centre for cooks and hotel staff Philippines Marine Manila (2010-2012) in quality of instructor, Italian Maritime Academy Phil. Inc. Makati.
Management Restaurant Don Giovanni and Italian Restaurant Roma in Bangladesh 2012/2013.
Teacher in the Training CenterTrimalchione (Cittagong) Bangladesh, and teacher in the Open University Malaysia in Kuala Lumpur. Teaching in Laos and in Nyanmar in the Italian and European Training Center Trimalchione.
Chef contract 6 month for the Italian restaurant Sapori d’Italia Bacau, Romania.(2014 2014)
Chef and Manager in Dhaka (Bangladesh) restaurant Casa Italia (2015)
Actually I am in China, Teaching in different city (Shenzhen-Wuhan (Hankou, Hanyang, Guangu-Xiang Yang) teaching in the Italian restaurant NOI in Whuan City. My contract provides the training for the Chinese cooks and the education for the new employee, coming from the school and the University. I teach in the university Italian Historical food and I have some private student for Mediterranean cuisine.
Excellent skills in preparing traditional bread (Flour, pumpkin, OO), (homemade Pizza, focaccia and other products from pizzeria), fresh pasta (tagliatelle, spaghetti guitar, macaroni, penne, farfalle, orecchiette lasagne, ravioli, tortelli...), preparation of traditional Italian Sausages in particular and southern Abruzzo (Sausages, pork liver, pork, bacon, salami) and preparing homemade cheeses including ricotta and sheep's milk cow.
