How did you begin?
I am a former art curator. In 2015, I picked up ceramics as a hobby, because I felt the urge to create something with my hands. I got so passionate about it that I bought a lathe, then a kiln. I ended up quitting my job and starting my own lab in my father’s bike workshop.
Was there someone who influenced you in particular?
When I used to work in exhibitions, my boss Enzo Biffi Gentili was a great lover of ceramics, a fine connoisseur and a collector. His studio was like a museum, full of historic pieces. I developed an interest in ceramics through him. But I chose a practical approach to it.
©All rights reserved
What is the link between your pieces and the food they hold?
My tableware is simple in form and colour, discreet and unobtrusive but never anonymous, thanks to the huge attention I pay to details. The hero is always the food prepared by star chefs. My ceramics just help to make it stand out.
What is the role of glazing?
Glazing is very important, because it gives colour and resistance to ceramic objects. I took a course to do it myself, even though it is a difficult process. The glazed surface is what touches the food, so I only use non-toxic ingredients.