Born in Rome, capital rich in sour colors and delicate perfumes, Francesco's great passion for cooking led him to search for new horizons in the culinary field. In Siena, he has specialized over the years in the Tuscan and Umbrian regional cuisine, collaborating in various restaurants and taverns. He got training in abroad working for a year in Austria and Switzerland. Back in Italy, he perfects himself by joining the F.I.C. In collaboration with an agriturismo in Umbria, he teaches the emerging chefs of Russia the traditional Tuscan dishes and promotes typical Sienese products.