I was born in Matera and I come from Miglionico, a village on its hills, in Basilicata. From there I left, like many before me, with my hands and a trade. Today I bake bread in Stuttgart, but the oven inside me is the one from home.

MikiLab was born so I would forget nothing of what I learned, and to give it away. Every recipe in here passes through that village: through the durum wheat of our hills, the big bread that lasts a week, the patience of those who let the dough rise without watching the clock.

This page is for Miglionico: for those who stayed and keep the houses alive, for those who left and carry it with them like me, for those who will come back.

It is for my family, who let me leave and never let me go. Everything I know how to do with my hands begins with them.

And it is for my masters, the bakers of Miglionico: those who put my hands in the flour for the first time, who corrected me without many words, who made me redo things until they came out right. If there is anything good in here, it is their voice passing through mine.

That's how bread is made even a thousand kilometres from home: with what you were taught and with what you still have to understand. Thank you, Miglionico. This oven is on for you too.