Our chef has been dubbed “the son of soil”. As a young man, he gained his first experiences in the seasonal kitchens of the Adriatic Riviera. At the age of 21 he had to make a tough decision, choosing between farming his family’s land and a career in hospitality.
His innate ability to cook creatively and his pragmatism changed his life forever when at the age of 22 he stepped in for the head chef of a famous restaurant in Bolzano, who had become sick at the last minute.
Since then, Davide has flourished in multi-Michelin-starred restaurants including Rossellinis on the Amalfi Coast, ABaC in Barcelona and La Pergola in Rome, where he became the sous-chef