Gervasi Francesco class '88. 
I haven't a favourite dish, if you ask me, I could go into confusion.
Fifteen years of experience from grandmother’s traditional cuisine to innovative modern dishes.
Over the years I had the opportunity to work for
the Martini Bistrot Dolce & Gabbana and for the
Papillon Catering, collaborating alongside Michelin-starred chefs
such as Giancarlo Morelli, Davide Oldani.
The passion for cooking accompanies me also during my travels, an opportunity for me to search for new culinary experiences and study typical dishes histories.
I like to enhance and respect the products of the earth by establishing a connection through the scent and beauty of the natural elements that our planet offers. In particular, the places where I grew up still araise great energy and enthusiasm, stimulating me to create an important link between sea and mountain, which are typical landscapes of my land.