Chef Paolo Perreca

My name is Paul, my passion for cooking, was born and raised, thanks to my father, who was an admirer of good food, in 1983. Since then I have had the privilege to touch, different cuisines, Italian, Spanish , Latin, French. Manufacture of pasta, bread, pastry, fish, meat, with a constantly updated, on variables, such as celiac disease. remaining faithful to the fragrance of fresh seasonal products, using extra virgin olive oil, keeping a proper calorie intake. With pleasure, I created a raw fish, blending the East with the West, published on the restaurant sector magazines