Honoring slow hearths and la vera cucina di tradizione.
Founded on the timeless cadence of Tuscan village gatherings, CUCINA brings rustic culinary discipline into an intimate modern space. Our kitchens are guided by deep reverence for regional customs, daily hand-rolled semolina, and the unhurried warmth of authentic Mediterranean hospitality.
Every plate honors local farmers, sustainable fisheries, and heritage olive groves. From delicate agnolotti finished with cold-pressed oil to wood-roasted cuts seasoned over aged oak embers, we balance ancient technique with crisp culinary contemporary expression.
Stone-milled flours crafted daily for fresh extruded pasta.
Scented fruitwood grilling that imparts subtle cedar and smoke.
Locally procured greens and imported D.O.P. dairy selections.
Maestri di Cucina
Culinary artisans behind our seasonal table
Meet the leaders shaping our modern Italian kitchen. Each artisan unites deep heritage from Italy's premier gastronomic regions with a rigorous commitment to seasonal menu invention and local soil.
Executive Head Chef
Chef Giovanni Rossi
Raised along the pasta corridors of Bologna, Chef Giovanni brings over twenty years of discipline to CUCINA. His culinary approach honors ancestral wood-fired craftsmanship while championing micro-seasonal produce harvested daily across local organic purveyors.
Accolades & Recognition
Tre Forchette Gambero Rosso & Two Michelin Guide Inclusions
Signature Craft
Hand-rolled Agnolotti, 36-Month Parmigiano Reggiano Brodo
Head Sous Chef
Chef Maria Bianchi
Trained under celebrated classical masters in Florence and Alba, Chef Maria orchestrates CUCINA's daily sauce foundations and ingredient pairings. She directs our sustainable foraging calendar and seasonal harvest cycles with meticulous precision.
Accolades & Recognition
Pellegrino Young Chef Finalist 2022
Signature Craft
Foraged Chanterelle Risotto, Heritage Chianina Crudo
Master Pastry Artisan
Chef Matteo Moretti
Matteo combines classical Sicilian confectionery traditions with contemporary architectural plating. His dessert collection reinvents historical dolce motifs through cold-pressed citrus oils, wild mountain honey, and single-estate Bronte pistachios.
Accolades & Recognition
Accademia Maestri Pasticceri Italiani Distinction
Signature Craft
Smoked Ricotta Millefoglie, Spun Blood Orange Granita
Experience the curated seasonal tasting menu prepared live at our open hearth.