Nello

JRE Chef Federico Migliori creates his dishes using a limited number of high-quality ingredients and a clear idea behind each one. Grilling, fermentation, and controlled oxidation are integral parts of his work, used to enhance flavour while keeping the ingredient at the centre of attention. Tradition is not imitated but explored and transformed through modern techniques, fermentation, open-fire cooking, and carefully balanced contrasts. Each dish seeks harmony between depth and lightness, memory and surprise. Flavour is always the focus, never overshadowed by technical virtuosity. The ingredients are respected, concentrated, and refined. It is a cuisine that tells the story of terroir, seasons, and emotions with precision, personality, and a subtle desire to surprise without excess.

San Casciano in Val di Pesa sits south of Florence, at the northern edge of Chianti Classico, with vineyards and olive groves starting almost immediately outside the historic centre. It is an easy base for wine estates in the Pesa Valley and for day trips into Florence, while still feeling like a working Tuscan town. You can walk the old centre, take in views from the Torre del Chianti, and plan tastings across the surrounding hills. Nello fits the location: local, grounded, and quietly ambitious.

Nello’s wine list is built on a carefully curated selection that begins with the local territory while extending its vision beyond regional borders. Alongside Tuscan labels, guests will find Italian and international producers chosen for their identity, character, and coherence. Each bottle is selected to complement the cuisine, enhancing aromas, structure, and contrasts without ever overpowering the dish. From a glass that expresses the essence of Tuscany to one that surprises with influences from farther afield, every pairing is guided by the expertise of sommelier Alex Turmac, who creates harmonious and balanced journeys while maintaining a clear and thoughtful vision of the overall dining experience.

The cellar programme at Nello is built for people who like context, not just labels. Older bottles are stored downstairs and brought out with care, while the dining-room list stays tight and readable. Chiara Zanetti’s pastry work also shapes the pairing side of the meal, with wines selected to carry through to dessert, not stop at the main course. If you enjoy exploring producers in small steps, the by-the-glass range makes it easy to taste widely without turning the table into a formal tasting.