I’ve always had passion for my job, when I was a kid I was used to help my mom in the kitchen. She was a great cooker. In the summer holidays of the high school years, to increase my pocket money, I went to work in a bakery in the old town of Colle di Val d’Elsa. This bakery made bread with sourdough starter and cooked it in an old wood-burning oven; I remember that you could smell the freshly made bread in all the nearby streets. This experience left me with an indelible mark that continues to influence my cooking because, even today, we serve to our customers, twice a day, our own bread.