Spaccanapoli is not a simple restaurant; It is a way of being, of understanding life and traditions. My goal is to represent them in the dishes I cook, respecting old recipes and that are part of a family legacy. 

Spaccanapoli is a heart broken into two halves, which is divided between Naples and Barcelona, my second home, my second family.

My way of cooking is simple, with attention to detail and is based on the Neapolitan tradition although it does not cease to welcome influences and new Mediterranean tendencies.