About me

My name is Matteo.
I have been into cooking since I was very young. As most of the Italian families here, I was introducing to this art from my grandparents.
After years of studying and working (more working than studying) I did open my own restaurant.
In that place was where my real nature showed off and where I learnt that baking was my real love.
This because I wanted to bake my own bread to give a more personal touch to my place and to give that added value.
Since then, I started more and more to be involved into the process of fermentation and in a particular way of natural fermentation.
I did start to study a lot and dig into every resource I could find to stop my lust of knowledge; And when it seemed there were not much more info available on baking itself I started to study biochemistry related to natural fermentations.
At that point I did switch my focus entirely on baking and did start to change my kitchen into a kind of lab where I could research and bake without much contaminations.
This place, is where I do develope my own techs and point of views as well as hosting workshops for beginners and advanced with international guest bakers.