Chef Massimiliano’s love for food was born at home; nurtured by his family and rooted in the rich traditions of Neapolitan cooking. Through these words, Massimiliano shares his deep love for Italian cuisine, revealing why he brought the flavours of his childhood to Paros.
Through BuonVento, he shares the authentic flavours of Naples, Salerno, Amalfi, Capri, and Ravello, infused with his own creative touch.
Each dish is a tribute to the passion passed down to him, a heartfelt homage to the land, the sea, and above all, to the family that taught him to cook with love.
About Italian cuisine
Italian cuisine—including the rich and soulful Neapolitan specialities—is rooted in simplicity, freshness, and love. The secret isn’t just in the ingredients, but in the heart behind the preparation. When a dish is made with care, you can taste it. It feels like a warm hug or a friendly pat on the back.
Italian food is inherently familial. Recipes are passed down through generations; sometimes perfected, sometimes left untouched, always cherished. In essence, it’s a cuisine that connects people, bringing them together around the table to share stories, laughter, and life. And that’s why we created BuonVento.
Furthermore, it’s wonderfully healthy, filled with seasonal vegetables, slow-cooked meats, hearty soups, and yes, pasta and pizza that fuel long days of work and celebration alike. Olive oil is our gold, and flavour is balanced by what the land offers: sun, soil, sea.
Italian cuisine is dynamic. It refreshes you on warm summer evenings with bright, zesty flavours, and comforts you on winter days with rich, nourishing warmth.
And above all, it’s a craft. Making pasta or pizza dough is both art and ritual, an act of creativity and tradition. With somewhere between 350 to 600 pasta shapes (depending on who you ask!), the possibilities are endless. Finally, cooking Italian is about unlocking that creativity, using honest ingredients, and letting your soul speak through the food.
