language, he wanted to rediscover our roots. I’ d also like to do so, come to Italy and stay there for a while; I haven’ t had the chance yet, but I hope it will come very soon, perhaps next year, after the Bocuse d ' Or finals ».
Have you ever been to Italy? « Yes, but only once. I know Italian cuisine a little, I love it. It’ s the richest in flavours( or perhaps I believe it is because I’ m half Italian!). I love burrata, my favourite dessert is tiramisu and I have a real passion for carpaccio ».
Do you know the most famous chefs, like Bottura, Alajmo, Cracco and so on? « I know them. When I was in Italy I tried to dine in Modena at Bottura’ s Osteria Francescana, but it was full. Last year Alajmo was in Brazil but I wasn’ t here; I like his book, his photographer, Sergio Coimbra, is from Brazil. Cracco too is a great chef, I’ d say he’ s almost an artist. I love the way they all work, they’ re a big source of inspiration for me. I hope to meet them some day ».
Where does your passion for cooking come from? « My parents Luiz and Marly have a restaurant in Maceió, the city where I’ ve always lived. It’ s called Parmegianno. I prepare Brazilian-Italian food. Maceió is a small city by the sea and the restaurant serves, on top of a typical food from my country such as feijoada, also lots of seafood... But we don’ t forget our origins so we also have Italian dishes such as pasta and pizza in the menu. I believe my passion was thus born at home, in our restaurant; this influenced my decision to continue down this road. When I finished my normal education, I moved to Sao Paolo to study culinary arts ».