In Italy, I was able to get back to my Italian roots and apply that rustic style to my cooking. Working with what I have and utilising every part of the animal and vegetable changed my way of thinking. Sicily, which I consider a complete other country, blew me away on a whole other level. Their love for the sea and how that comes through with every dish they make made a huge impact on me.
Cooking in Colombia (South America) opened my mind to fire and the amazing flavour it brings to everything. They cook food in the coals, on the coals and hanging by wire high above the coals. I also loved how they served a whole pig which is called Lechon and stuffed with rice and vegetables. This culture has always inspired me every time I return to the country.