I was born in Seravezza and lived in Forte dei Marmi in the province of Lucca until the age of ten. I then was brought to Los Angeles by my parents and have lived here ever since. 

I have to thank my mother Roberta and both of my grandmothers Cesarina and Ida for giving me a gift that few people have received, which is allowing me to watch and participate while they cooked for our family and friends. Sundays were extremely important days when it came to cooking. It was when my mother would start preparing food the day before. Everyday, my mother and I would go to the open market just down the street to shop for the lunch and dinner she would prepare. When it was warm enough, we would take our bikes and on the way, we would pass the tiny panificio on the corner of Via Piave where you could smell the baking flour and yeast long before getting there. We would always stop and buy bread— and if I was extremely lucky, I would get a small piece of focaccia to eat right there. At the open market, we would be able to buy the fruits and vegetables that were in season only. However, because our town was right on the coast, there was always an abundant amount of fish to pick from.

My mother, being originally from Piacenza in Emilia Romagna, used her love of homemade paste and ravioli and incorporated them together with traditional Tuscan recipes to always create memorable meals. It is precisely this that I have worked to recreate at E. Baldi. Nothing fancy, no dishes with too may ingredients and flavors. I make the dishes that were part of my life, that remind me of precious times that I now miss greatly. I do this from the appetizers all the way to the desserts.

This is the way I went to study under the legendary baker and pastry chef in Tuscany, Angelo Baldini. He taught me the history behind Tuscan desserts and how to make them. To many food critics here, these Italian desserts are meaningless, while to all Italians they are essential and sacred.

I hope you join me to experience what I believe to be the most satisfying food to eat. True, simple Tuscan food with an accent of Emilia Romagna that I love to make for my customers.

Forte dei Marmi

Piacenza