I love to share my passion for food.
About Me
My name is Alessio, and you can call me Treno. I’m a 33 year old rocker-chef and here’s my story:
Food started to be part of my life since I was a child, when the women of my family were preparing the Italian classics. Grandma, Mamma and Zia were the best teachers and they are still my favorite cooks. Tradition is no joke.
We are talking about dishes, techniques and flavors which are way older than all of us. There must be a reason why they have not been changed during centuries, don’t you think so?!
Alessio's passion for cooking has far deeper roots than can be assumed to presuppose his young age. I am his mother and I am happy to have passed on to him this love and respect for the food that I have received from my mother.
All of us in the family do not see food only as a source of nourishment but it is linked to a feeling of conviviality: to some dishes in particular are linked significant moments of our family traditions. In the long family history never happened a Christmas in which I, my sister and my mother had not prepared our traditional "caplet" in brodo (read tortellini) with the dough rigorously pulled by hand with a rolling pin. The party atmosphere came into its life only when we all sat together around the table to prepare an infinite number of caplets lined up in perfect rows, competing for those who reached the maximum precision.-Mamma Germana, on family traditions
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Across the universe
I have travelled around, I have cooked in every type of kitchen and dined in the best restaurants in the world.
What I have learned goes beyond technical skills or anything you can study in a book. It’s about the flexibility of your mind and stomach. After spending 23 years in Italy discovering everything you need to know about culture, products and all the culinary secrets of this wonderful country, I felt the need to explore something different:
I packed my bags moving from the tapas of Valencia, to multicultural Sydney, to “be creative, be yourself” Berlin, to the dynamic and growing Milan craving new challenges and cultural perspectives.
But new incentives and new techniques were knocking at the door, and so after packing everythingagain, it was time to move in one of the best culinary crib of the whole world, the charming and romantic Paris. Where food and chefs are just a part of the artistic and cultural heritage. In 2014, an expected opportunity brings me to Berlin where I spend 2 wonderful year cuddled by unbelievable people, amazing street food and astonishing electronic music.
Now, Amsterdam...
Alessio's passion for cooking has far deeper roots than can be assumed to presuppose his young age. I am his mother and I am happy to have passed on to him this love and respect for the food that I have received from my mother.
All of us in the family do not see food only as a source of nourishment but it is linked to a feeling of conviviality: to some dishes in particular are linked significant moments of our family traditions. In the long family history never happened a Christmas in which I, my sister and my mother had not prepared our traditional "caplet" in brodo (read tortellini) with the dough rigorously pulled by hand with a rolling pin. The party atmosphere came into its life only when we all sat together around the table to prepare an infinite number of caplets lined up in perfect rows, competing for those who reached the maximum precision.-Mamma Germana, on family traditions
Alessio's passion for cooking has far deeper roots than can be assumed to presuppose his young age. I am his mother and I am happy to have passed on to him this love and respect for the food that I have received from my mother.
All of us in the family do not see food only as a source of nourishment but it is linked to a feeling of conviviality: to some dishes in particular are linked significant moments of our family traditions. In the long family history never happened a Christmas in which I, my sister and my mother had not prepared our traditional "caplet" in brodo (read tortellini) with the dough rigorously pulled by hand with a rolling pin. The party atmosphere came into its life only when we all sat together around the table to prepare an infinite number of caplets lined up in perfect rows, competing for those who reached the maximum precision.-Mamma Germana, on family traditions