For a young chef, Filippo Baroni has certainly achieved a lot and his work has become well known in the Tuscan region and further afield. Born in 1982, Filippo attended catering school in Chianciano Terme before opening the “I Tre Baroni” project of hotels and restaurants with his two brothers. Once these were up and running he achieved his dream in 2017 of opening Mater, alongside his wife, Marta Bidi. Due to Mater’s location in the heart of the Casentinesi Forests National Park, Filippo focused on researching and understanding the land that surrounded him and the ingredients that were readily available. The Tuscan countryside provided many of the ingredients he needed to produce traditional Italian flavours right up to modern Nordic dishes and this has been his focus ever since - local produce and simple flavours fed by the surrounding forest.
Time as an ingredient.
Ristorante Mater
Moggiona, ItalyMater is a research-led restaurant in Moggiona di Poppi, set within the Casentinesi Forests, where the surrounding woods and the area’s monastic heritage shape the way the team cooks and hosts. Seasonality is treated as a method, with close attention to how ingredients evolve through preparation and time. In the kitchen, chef Filippo Baroni builds a contemporary local cuisine around foraging, the kitchen garden, and small producers. Vegetables, ferments, open fire and game sit at the heart of a tasting menu that is precise, direct and deeply tied to place, with house-made drinks developed to follow the same logic.
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