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A pastry chef or perhaps a visionary.

In 2007, following a serious health problem that I was able to cure only with a change of diet, I realized how much what we eat affects our well-being.

From there I began to discover and study the various natural diets: from macrobiotics to Ayurvedic, up to raw food cuisine. I was very fascinated by it and in my first experiments I discovered that I had a small talent to cultivate …

So, I started attending the best raw food cooking schools in the world, until I realized that Raw pastry is a universe still to be invented.

In 2013 an intuition was born in me which in 2014 I transformed into the most complete raw food pastry in the world open to the public, first and only for its variety of offer: chocolate, desserts and ice cream, all strictly vegan and raw food. Grezzo, the laboratory in Rome, was for 4 years the most important research and experimentation center in this field: I came to create over 100 recipes, and only raw ice cream required me 2 years of tests to get to create the recipe. “Perfect”, which then arrived among the best 20 in Italy at the Gelato World Tour in Carpigiani.

Finally with the Cortese Café Novecento I can make you taste all the goodness of original raw sweets without compromise.

I am sure that the Cortese Café Novecento will be your favorite place