Starting at the age of 14, while attending the Aurelio Saffi Professional Hotel Institute in Florence, Matia worked in various settings, from pizzerias to hotels, from catering to teaching cooking in Florence and Siena. He also served as a curator for oil-dish combinations in different conferences dedicated to extra virgin olive oil, which inspired him to establish an association to present the "il Magnifico" extra virgin olive oil award since 2013. In 2001, he joined the Osteria di Passignano under Chef Marco Stabile and began a journey of research, innovation, specialization courses, and international travels to better understand and elevate the Osteria's cuisine. Matia’s hard work paid off, and he received a coveted Michelin star in 2007. In 2009, he joined "La Prova del Cuoco," a RAI 1 broadcast, and collaborated with the regional broadcast "Sapori di Toscana" since 2003. Together with a colleague, he led the kitchen of Osteria di Passignano for 12 years, with a focus on merging traditional cuisine with modern techniques and presentation. He also found their passion for pastry and bread making, incorporating local culture into their desserts. In 2013, he took on a new challenge as the head of catering for Antinori, overseeing the "Rinuccio 1180" restaurant, corporate events, and the canteen, serving 150 meals daily. Matia also established "La Scuola di Cucina di Fonte de Medici," a Chianti-based food and wine training center, in partnership with KitchenAid. In 2017, he joined the Antinori family's central catering division, analyzing menus, costs, revenues, and wine lists, while coordinating technical issues. Their dedication to creating memorable experiences for customers resulted in opening the "Nuova Cantinetta Antinori" in Florence and the "Osteria del Tasso" restaurant in Bolgheri. As a gastronomic storyteller, he believes that striking a balance between economy and emotion is the real challenge.