Brought up outside of Florence, on a Tuscan farmhouse, young Saverio literally learned how to prepare food before the age of ten, cooking for his grandparents and family members, making simple, but tasty treats like Fettunta, the famous Tuscan ciabatta rubbed with garlic and first press olive oil that his family would go and buy from the local farmer. This grilled bread, rubbed with a garlic clove, drizzled with the best olive oil in the world, and sprinkled with coarse sea salt set the tone for a culinary style he still employs today: simplicity, the best and freshest ingredients you can get your hands on and a uniquely uncomplicated, yet exquisite palette of hearty flavors that harken to the romance of the best Tuscan cuisine.