Grown up in his uncle's restaurant and fascinated by the scents and flavors of the kitchen, he decides to study and make it his profession, his dream. After completing his studies, his desire to continue learning and challenging himself takes him to various prestigious kitchens around the world, including Hibiscus and The Connaught in London, The Market Place in Como, and Noma in Copenhagen. These experiences help him refine techniques, develop a thirst for exploring ingredients, and understand the most challenging aspects of kitchen work. But Davide still craves challenges, so in 2019, he participates in Antonino Chef Academy, Sky's famous cooking show, surpassing the competition and winning the program and a work experience at Villa Crespi, alongside chef Cannavacciuolo. Today he is the flagship of the Trattoria Contemporanea project, bringing his whole self to it by building from scratch the innovative concept of Contemporary Dining, a cuisine made of technique, experimentation, fusion, research but also of instinct, courage, audacity, and inclusivity. Just one year after opening, Trattoria Contemporanea achieves an important milestone by earning its first Michelin Star.
