Seven Restaurants, Nine Culinary Personalities
The season opens with Federico Migliori of Nello, in San Casciano in Val di Pesa. His cooking reinterprets Tuscan flavours through contemporary techniques, with precision and simplicity guiding his approach.
In January, Alberto Basso of TreQuarti, in Val Liona, brings his inventive interpretation of Italian cuisine, rooted in Veneto and defined by balance, texture and a playful spirit. He is followed by Filippo Saporito and Ombretta Giovannini of La Leggenda dei Frati, in Florence, where Tuscan heritage, creativity and hospitality come together.
February begins with Paolo Trippini of Trippini, in Civitella del Lago. A third-generation restaurateur, he draws inspiration from Umbria’s woodlands, seasonal vegetables and local traditions. Federico Beretta of Feel, in Como, follows with a culinary identity shaped by the lakes, forests and valleys of his region.
In March, Michele Castelli and Virginia Caravita of Dimora Ulmo, in Matera, bring their contemporary interpretation of Basilicata’s cuisine. Their shared approach connects regional identity with the techniques and experiences gathered throughout their careers.
Closing the programme, Cristian Benvenuto of La Filanda, in Macherio, combines his Sicilian heritage with the culinary culture of Brianza, creating expressive dishes grounded in personal memories and respect for ingredients.
