Pier Tiziano Vecchi

My training in cooking began way back in 2010 when I enrolled in one of the most prestigious schools in Rome. Shortly thereafter I made my way, starting from the bottom in the best hotel structures in the capital, such as the Hotel St.George, Melià, Valadier the work experience mainly focuses on the processing of local products and Mediterranean cuisine, recognized as culinary excellence in the world. Today I offer, with my experience, telematic consultancy on Italian and Mediterranean cuisine.