About the chef
I come from a three-generation family of chefs and restaurateurs originally from Borgotaro, a town located in the heart of the beautiful Tosco-Emilian Apennine, famous for the delicious Porcini mushrooms PGI (Protected Geographical Indication) and the finest Italian gastronomy.
My passion for cooking started at young age, helping my Nonna make tortellini, ravioli, and wild berry jams.
Sourcing the ingredients by foraging in the forests and in the fields is linked to my passion for real natural flavours
and inspires my style of cooking.
Keeping the flavours of the ingredients natural, authentic, and simple is one of my trademarks.
Respecting the original characteristics of the raw ingredients will give your taste buds
a fantastic experience! I am a strong believer that to achieve great flavours you need to choose the best and freshest ingredients, simply natural and organic with no compromises.
I started my chef career in Italy, firstly working
in the family business, then moving on to increase my experiences in some of the top restaurants around Italy.
I am proud to have worked in Rome, in “Le Grand Hotel” restaurant, under the legendary Chef Adelio Pagani, cooking
at the highest quality levels.
Italian Republic’s president Sandro Pertini, Fiat president Umberto Agnelli, famous Italian film producer Dino De Laurentis, Lady Diana and Lady Thatcher were also regulars there when visiting
Rome.
I moved to Scotland in the mid 80’s, where in 1988 I opened my own business the Ristorante Pellicano, in Edinburgh. During this time I achieved the Celtic cross award on "Scotland the Best" food guide for two consecutive years
as the best Italian restaurant in Edinburgh. Popular Scottish band The Proclaimers and many other celebrities were regulars at The Pellicano.
I am also extremely passionate about wine, so pairing food and wine is another great service that I can competently provide. Constantly researching and sourcing the best possible ingredients is one of my strengths alongside a professional
passion for cooking and providing the finest meals.
I believe that being a chef is an art with a mission, where the final task is to see empty plates and smiling faces. Eating well is a pleasure of life that promotes
good health, positive vibrations, and good spirit.
With my great friend Pasquale and his family
