Valerio was born in Pescara, Italy. Food was always an integral part of his culture, growing up with a strong connection to cooking traditions of Italy. He started working as a pizza chef at age 15 in a few restaurants in his home region of Abruzzo.

His search for new adventures took him to Australia in 1999, where he kept on building his experience between Perth and Sydney, where he catered for ABC Studios and Fox Studios. Valerio was part of the Slow Food Committee in Perth, and a chef delegate for Terra Madre in 2012. Valerio worked in different venues and events, such as Kunnunura Ord Valley Muster, Taste of Great Southern, Truffle kerfuffle, Taste of the Kimberley and The Gascoyne Food Festival. 

In 2015, his love for artisanal food making and cooking with fire came to fruition with Flour & Fire, his own business, where he focuses on bringing to the plate the flavours of his tradition using ancient methods and equipment with the best of local seasonal produce.

Valerio built an alfresco dining room using recycled and natural materials, where he hosts private dinners offering degustation menus designed seasonally to tell the story of his culture, in Fremantle area.