Choose the appointment of your interest from the options below:

Sono stato un pescatore e amo la mia terra with Luciano Zazzeri, chef of La Pineta (Livorno). Chef-patron and genuine host, he interprets the sea through his sincere and essential cuisine how only a few others can. 

I piatti sinceri with Antonello Sardi, chef of La Bottega del Buon Caffè (Florence). A Michelin Star owner, Antonello is a chef by vocation. His dishes are an expression of sincerity and authenticity, which are created with outstanding technique and ability. No excesses, just highlighting the qualities of raw materials.

L’enoteca è semplicemente Il Luogo with Riccardo Monco and Alessandro Della Tommasina, chefs of Enoteca Pinchiorri (Florence). Riccardo has been running the kitchen since 1993, the year the restaurant earned its third Michelin star, while Alessandro comes in in 2015. The ever-enduring union between Riccardo and Enoteca Pinchiorri guarantees a daily high quality cuisine.

I piatti che parlano with Roy Caceres, chef of Metamorfosi (Rome). Columbia native, Roy earns his first Michelin star in 2012. His ideas are clear: in order to be different, a restaurant has to offer dishes that tell a story, invoke sensations, excitement and emotions.

Piatti dal taglio sartoriale with Beatrice Segoni, chef of Konnubio (Florence). The Marche region native, Beatrice enhances traditional Marche and Tuscan cuisines with a touch of lightness and seduction. As a former fashion designer, she signs her dishes with sartorial elegance, without ever neglecting the substance and taste.

Estroso e visionario with Peter Brunel, chef of BSJ (Florence). Florence native and owner of a Michelin star, Peter is known for his great imagination and flair. His creations have a distinctive visionary trait, yet they are strongly tied to the territory. For instance, one of his famous menus features potatoes as the main ingredient of every course.

L’Oste cuoco di Toscana with Stefano Frassineti, chef of Locanda Toscani da Sempre (Florence). Stefano is a true cook and a great host. An expert of all that the land between Val di sieve, Val d’arno and Mugello can offer, he is very passionate about chilli-pepper, which he uses in all of its variety to create his delicious dishes. 

Il maestro buono with Gaetano Trovato, chef of Arnolfo (Siena). Chef-patron Gaetano runs the restaurant, two Michelin stars, alongside his brother Giovanni since 1982. The restaurant is actually a house, built in 1600, where many talented young chefs worked before gaining national and international fame. All of them tell stories full of praise and high appreciation of their master.

Lo chef ortoverso with Andrea Mattei, chef of Meo Modo (Siena). Here at Meo Modo’s stellar garden, One Michelin Star, Andrea develops new varieties, experiments with crossbreeds and selects seeds together with two culinary gardeners. As a result of their dedication, completely new aromas and fragrances emerge in their traditional Tuscan dishes.

Lo chef della cucina neorurale with Errico Recanati, chef of Andreina (Ancona). Andreina Restaurant has been a synonym of delicious food since 1959. Errico grew up in his grandmother restaurant, where he learned the basis of local cuisine, hunt, skewer and grill. His “neorural” cooking is where the tradition blends with new techniques and modern research, giving life to excellent dishes!