Locanda is located in the historical center of Vicchio just outside the historic village and castle wall of Vicchio. Our project started in July 2000 when the meeting between me and Simon, who after various experiences in the restaurants and luxury hotels in Italy and abroad. We decided to open our restaurant. Hence the step was short, in fact in February 2001 after we found the Restaurant Hotel Lido after 50 years of activites Sunday 11 inaugurate the Locanda. Our first steps were re building and modernization of the equipment of the kitchen and dining rooms, work that has gone on for over 10 years and is still working progress, as well the construction of the pavement and sand blasting of the cellar. The idea was and is to propose quality cuisine with the utmost respect for the ingredients and its seasonality, with a particular focus on local and organic production without limit and never forgeting ingredients coming from far away. Looking eveywhere thanks to its convenience to the seasonality of the product can make our restaurant accessible to customers of all budgets. The dishes we pruposed are the result of the change and modernization of traditional recipes assaid with final exaltation product quality that best expression of season. I want to emphasize that the focus with pastas and pastries are all homemade. The kitchen is supported by a wine cellar which has about 450 labels pride of restaurant. We have in the same time also open two new a local wine shop in the center of Vicchio that was our property from 2002 to 2009 and recently have given birth to another project in Borgo San Lorenzo, "Passaguai food & wine" that is meant to be for us a gymnasium for various experiments of products and wines but also a culinary different for the area. The project blends in various formats it opens at 10 in the morning with a coffee service to become a tavern with kitchen for a quick lunch with daily menu cooked fresh every days and then became the first tea room in the afternoon and become wine and American bar for pre-dinner, tavern back on dinner and offer something to drink and to eat just like It indicates the name Food and Wine until late nigth. From an early age I had a very close relationship with food. I grew up in the workshop of fruits and vegetables of my parents store. As soon as I could join my father in buying fruits and vegetables in season I admired this work and direction .I was spellbound listening to the mediation of the price and quality. My first teacher was my grandmother, a big woman from Bologna, she was always in the kitchen cooking everything from dinner, lunch, and various preperation for future meals and family gatherings. As a child she put me on the table and gave me some dougth to play with. I was fed with pasta or whatever was going on in the kitchen so I always try everything and from there comes my passion. At fourteen, in 1991 I started my professional career .I applied to cooking school in Florence where I graduated in 1997. The same year I become a professional sommelier. Following my work experience in Italy I worked and studied abroad. Since 2001,I was and still am chef and owner of Locanda Antica Porta di Levante in the heart of the Mugello, Vicchio my native grounds ....... In addition to my restaurants in 2006 I am training to accommodate disabled children and courses for job placement for some government training agencies. Regularly I hold cooking classes in English and collaborate with facilities of the territory for the promotion and preservation of food and traditional food production Mugello. These include: Villa Campestri Villa Collina Bartolini Salimbeni Villa Athena Azienda Agricola Frascole Since jenuary 2001 L OCANDA A NTICA PORTA DI L EVA NT E V ICCHIO ( FI) Ristorante Proprietario e chef Titolare d’impresa e responsabile cucina Since november 2002 to jenuary 2009 HO I E NOTECA L’AMANTE DI DIONISO V ICCHIO ( FI) Enoteca Proprietario Titolare d’impresa e addetto agli acquisti dell’enoteca. Since 2006 D OTT . A G PROFORMA SOC . COOP JHIOHUIO BORGO SAN LORENZO ( FI) Agenzia di Formazione Docente Docente nel settore della ristorazione, per -Allievi adulti disoccupati allievi diversamente abili e/o con problematiche sociali, per il reinserimento lavorativo -allievi 16-18 anni nell’ambito dell’Obbligo Formativo; - allievi occupati, anche in collaborazione per la realizzazione di piccoli corsi di formazione per gli addetti del settore alimentare di COOP November 2000 G EOM . L A B ELLAV ISTA IN PA RA MATTA S IDNEY (AUSTRALIA ) Ristorante Chef Mansione d’insegnamento della cucina italiana May 2000- October 2000 Ristorante Enoteca Mario FIESOLE (FI) Ristorante Chef Responsabile cucina April 1999 - August 1999 Panacea del Bartolini 1 Star Michelin FIESOLE (FI) Sous Chef Responsabile cucina May 1998 – May 2000 La Club House del Sonesta Golf & Resort Poggio dei Medici SCARPERIA (FI) Struttura Turistico -ricettiva Chef di cucina Responsabile cucina April -may 1998 Ristorante Gli Artisti BORGO SAN LORENZO (FI) Ristorante Chef di cucina Jenuary 1998 – March 1998 Ristorante Cafè Napoli Clayton St. Louis Missouri (U.S.A) Ristorante Chef Mansione d’insegnamento della cucina italiana per lo staff October 1997 - jenuary 1998 Ristorante Pane & Vino FIRENZE Chef di Partita Chef di Partita June 1997 – September 1997 Grand Hotel FIRENZE HOTEL Commis di cucina Aiuto Cuoco March 1997 – June 1997 VILLA PITIANA DONNINI FIRENZE HOTEL Sous chef Sous chef May 1996 – September 1996 VILLA SAN MICHELE 5 STELLE LUSSO FIESOLE FIESOLE (FI) HOTEL Commis di cucina Aiuto Cuoco June 1995 – September 1995 VILLA PITANA DONNINI FIRENZE HOTEL Commis di cucina Commis di cucina June 1994 - September 1994 Regency Hotel 5 stelle lusso Ristorante Commis di cucina June 1993 - September 1993 Villa Ebe BORGO SAN LORENZO (FI) Ristorante Commis di cucina June 1992 - September 1992 RISTORANTE LA CONTESSINA BORGO SAN LORENZO (FI) Ristorante Commis di cucina Aiuto Cuoco 1998 Ristorante Maisonette – Cincinnati Ohio- USA Stage Formativo come garde manger 1996 Hotel Versailles- Villefrance Nice - Francia Stage Formativo come chef di partita 1995 Macelleria Incrocci- Borgo S. Lorenzo (FI) Stage Formativo per la lavorazione delle carni.