Bruno Domingos spent two decades capturing significant moments worldwide as a photographer, covering events ranging from wars to the Olympics and even fashion. However, a shift in passion led him to trade his camera for a chef's hat. Leaving behind the hustle of daily photography, Bruno bravely delved deep into the culinary world. His initial culinary ventures were for friends and particularly for Alanna, a former girlfriend and the significant catalyst behind his new career trajectory. It's her name that graces one of his signature dishes, encapsulating a blend of flavors, textures, and cultures spanning from Crato in Ceará to Barcelona.

The "Spaghetti Alanna" is a testament to this journey. This dish is a delightful fusion of Northeastern Brazil and Mediterranean flavors: long pasta with squid ink, a pomodoro sauce reduced slowly in balsamic, hints of pepper and lemon zest. It features finely made chicken sausage, Calabrian sausage, and perfectly grilled large shrimps. The dish is topped off with a crunchy Panko breadcrumb garnish.