Destination: Tuscany

Firstly, our focus turns to the breathtaking region of Tuscany, where rolling vineyards, historic cities, and a deep-rooted culinary heritage come together in perfect harmony. This edition takes a closer look at four exceptional JRE members—La Leggenda dei Frati, PS Ristorante, Mater Restaurant, and La Perla del Mare—each bringing their own creative vision to the flavors of Tuscany while staying true to the region’s rich gastronomic heritage.

Savor the Beauty and Gastronomy of Tuscany

Tuscany is a land of breathtaking landscapes, where rolling vineyards, cypress-lined roads, and golden fields create a dreamlike setting. Its historic cities—Florence, Siena, and Pisa—offer a rich tapestry of art, culture, and architectural marvels, from the grandeur of the Duomo to the iconic Leaning Tower.

The region’s cuisine is deeply rooted in tradition, with comforting dishes like ribollita and pappa al pomodoro showcasing simple yet bold flavors. Tuscany is also home to some of Italy’s most celebrated wines, including Chianti, and the perfect sweet ending to any meal—cantucci dipped in Vin Santo.

JRE chefs Filippo Saporito & Ombretta Giovannini, Stefano Pinciaroli, Filippo Baroni, and Deborah Corsi bring their own creative touch to Tuscany’s culinary traditions. They transform the region’s finest ingredients into unforgettable dining experiences, keeping Tuscany’s gastronomic heritage alive.

Interviews

Step into the world of JRE chefs Stefano Pinciaroli and Enrico Bartolini as we dive into their inspiring culinary journeys. In exclusive interviews, they reflect on their early inspirations, culinary philosophy, and the essence of their renowned restaurants. Discover the signature dishes that define their craft, their advice for aspiring chefs, and what winning a JRE award in 2024—Stefano for sustainability and Enrico for entrepreneurial excellence—means to them and their teams.

Enrico Bartolini and Stefano Pinciaroli: Behind the Awards

Top chefs often let their dishes speak volumes, with each ingredient, technique, and presentation telling a story of their passion and expertise. In this month's JRE member interviews, we go beyond the plate to uncover the inspirations and philosophies that drive two exceptional chefs.

We had the pleasure of speaking with Enrico Bartolini, JRE’s 2024 Entrepreneur of the Year, and Stefano Pinciaroli, the recipient of the JRE Sustainability Award. Both chefs share their early inspirations, kitchen philosophies, and signature dishes. Enrico reflects on his entrepreneurial journey and the evolution of his restaurant, while Stefano discusses his dedication to sustainability and how it influences his cooking.

Recipe

Bring a taste of JRE into your home with Mixed Pasta with Squilla Mantis Shrimps and Red Shrimp Tails, crafted by Daniel Canzian from Daniel Canzian Ristorante. Enjoy this refined seafood dish that brings the flavors of the ocean straight to your kitchen.

A Gourmet Seafood Experience with Daniel Canzian

Chef Daniel Canzian invites you to recreate his exquisite Mixed Pasta with Squilla Mantis Shrimps and Red Shrimp Tails.

This dish features tender pasta coated in a rich, aromatic sauce made from the shells of fresh squilla mantis shrimp and red prawns. The dish is finished with raw shrimp, which adds a burst of freshness and texture, perfectly complementing the rich seafood flavors.

A sophisticated yet simple recipe that brings the essence of Italian coastal cuisine to your table.