PIZZAIOLO – CHEF, IMPRENDITORE
PIZZA MAKER & CHEF, MANAGER
Le mie esperienze formative e professionali si collocano prevalentemente nel settore imprenditoriale, eno- gastronomico, turistico, delle attività ricettive. Gestisco personalmente il ristorante-pizzeria di mia proprietà e opero da sempre in questo ambito, grazie anche alle attività di famiglia. Pertanto, posso vantare notevoli e comprovate competenze e conoscenze nella organizzazione di strutture ricettive (ristoranti, bar, pizzerie, ecc.), pianificazione di eventi, nella individuazione del miglior servizio per i clienti. Ciò, fermo restando ovviamente le mie abilità come chef, pizzaiolo, barman, sommelier, sviluppate sia grazie alla formazione, sia grazie all’esperienza “sul campo”. A tal proposito, nel 1996 i miei genitori, spinti da una grande passione, decidono di aprire un piccolo ristorante a conduzione familiare nella località turistica di Camigliatello Silano (CS), all’interno di un caratteristico ex casello ferroviario. L'arte culinaria, l’accoglienza familiare e la cura dei dettagli vengono sempre più apprezzati e il locale diventa molto conosciuto. Nel giugno del 2015, dopo anni di attività nel settore, corsi di formazione, esperienze varie, decido di ristrutturare e ampliare il locale dando vita all'attuale ristorante pizzeria Binario37. Attualmente mi dedico con passione alla diffusione di prodotti dell’ eno- gastronomia calabrese da noi realizzati. Poiché sempre più clienti, nel corso degli anni di attività, chiedevano di poter acquistare le materie prime utilizzate nei piatti proposti presso il ristorante-pizzeria Binario37, è iniziata anche l’avventura della “Dispensa di Binario 37”, che attualmente include una vastissima e gustosissima gamma di specialità decisamente graditi dai clienti del locale. Inoltre, con le mie sorelle siamo impegnati nella realizzazione e commercializzazione di un amaro particolare. Si tratta di una ricetta artigianale che i miei genitori proponevano ai clienti alla fine di ogni pasto. Abbiamo deciso di riprendere quella ricetta e su quella base creare un nuovo distillato calabrese: “Amaro37”. A questo progetto stiamo affiancando quello della commercializzazione di un cioccolatino a base del nostro liquore.
Scarica il curriculum completo.
My training and professional experiences are mainly focused in the business sector, in particular eno-gastronomic, tourism and accommodation activities.
I personally manage the restaurant-pizzeria of my own and I have always operated in this area, thanks also to the previous family activity. Therefore, I can boast considerable and proven skills and knowledge in the organization of accommodation facilities (restaurants, bars, pizzerias, etc.), event planning, identifying the best service for customers. This, without prejudice of course to my skills as chef, pizza maker, bartender, sommelier, developed due to training and also to the real experience. In this regard, in 1996, my parents, driven by their passion, decided to open a small family-run restaurant in the tourist resort of Camigliatello Silano (CS), in a characteristic former toll rail.
The culinary art, the host family and the attention to detail are increasingly appreciated and the place has started to be well known. In June 2015, after years of activity in the sector, training courses, various experiences, I decided to restructure and expand the place giving life to the current restaurant Pizzeria Binario37.
Nowadays I dedicate myself with passion to the diffusion of products of the Calabrian eno - gastronomy made by us.
in the course of the years as more and more customers had asked to purchase the raw materials used in the dishes offered at the restaurant-pizzeria Binario37, we had built “the Dispensation of Binary 37”, which currently includes a wide and tasty range of specialities definitely appreciated by the customers of the local.
In addition, me and my sisters we are engaged in the realization and marketing of a particular mint-flavour liqueur. It is a homemade recipe that my parents propose to customers at the end of each meal. We have decided to resume that recipe creating a new Calabrian liqueur called “Amaro37”. To this project we are supporting the marketing of liqueur- filled chocolates.
Download the complete CV.
My training and professional experiences are mainly focused in the business sector, in particular eno-gastronomic, tourism and accommodation activities.
I personally manage the restaurant-pizzeria of my own and I have always operated in this area, thanks also to the previous family activity. Therefore, I can boast considerable and proven skills and knowledge in the organization of accommodation facilities (restaurants, bars, pizzerias, etc.), event planning, identifying the best service for customers. This, without prejudice of course to my skills as chef, pizza maker, bartender, sommelier, developed due to training and also to the real experience. In this regard, in 1996, my parents, driven by their passion, decided to open a small family-run restaurant in the tourist resort of Camigliatello Silano (CS), in a characteristic former toll rail.
The culinary art, the host family and the attention to detail are increasingly appreciated and the place has started to be well known. In June 2015, after years of activity in the sector, training courses, various experiences, I decided to restructure and expand the place giving life to the current restaurant Pizzeria Binario37.
Nowadays I dedicate myself with passion to the diffusion of products of the Calabrian eno - gastronomy made by us.
in the course of the years as more and more customers had asked to purchase the raw materials used in the dishes offered at the restaurant-pizzeria Binario37, we had built “the Dispensation of Binary 37”, which currently includes a wide and tasty range of specialities definitely appreciated by the customers of the local.
In addition, me and my sisters we are engaged in the realization and marketing of a particular mint-flavour liqueur. It is a homemade recipe that my parents propose to customers at the end of each meal. We have decided to resume that recipe creating a new Calabrian liqueur called “Amaro37”. To this project we are supporting the marketing of liqueur- filled chocolates.Download the complete CV.