I've always been, and shall always be, an impulsive man, who allows himself to be guided by intuition and a sixth sense.
During the years when the first gourmet restaurants were being opened outside Italy, the natives and tourists of Florence had a great selection of trattorias, but no restaurant that was truly innovative. Launching a new trend, young Giorgio Pinchiorri, a restless and ambitious native of Modena, began opening dizzying vintages at the Enoteca Nazionale in via Ghibellina. The idea caught fire, the clientele increased and Giorgio's French companion, Annie Féolde, decided to enrich the scene by creating hors d'oeuvres to accompany glasses of fine wine.
To be a great chef, you have to be a real person. It takes humanity and regard for others...
The emotion of simplicity
When I first came to Florence to study Italia, I was 26, and I was like a probe. The idea of working in the restaurant field had overcome me. Despite the generic formation I'd received from my family, I'd never taken any specific courses, but I was presumptuous enough to consider myself capable of opening up my own business. I just had to figure out how to do it, how to present myself, how to imagine something new and different. I thought I'd start with traditional Italian cuisine, especially the Tuscan variety, since that's where my formation began, and study, interpret, and try to glean the best from this culture. From French cuisine, I inherited rigor and professionalism, but it had no influence on the contents of my own food.
A story of passion and emotions
THE EXECUTIVE CHEF
A fiery Milanese, passionate, creative, communicative. And much more besides.
ALESSANDRO DELLA TOMASSINA
THE CHEF DE CUISINE
As a good Tuscan, he is frank, concrete, a true lover of good food.
THE PASTRY CHEF
An sturdy foundation of study, research and artistic spirit. If he hadn’t become a pastry chef, he’d be working with paints and canvas.
When excellence is the goal, finding the right ingredients is fundamental. Establishing a relationship of trust with our purveyors means adding humanity to quality.
CA' LUMACO FARM
In our search for authentic local flavors, we discovered this farm, which covers a vast forested territory where the pigs graze freely, feeding on acorns, chestnuts, roots, tubers and grasses...their diet is rounded out with organic barley, fava beans and corn, grown on-site.
The Mora Romagnola is a breed of pig which, during the first half of the 20th century, was plentiful in Romagna, especially in the mountain regions which extend from Tuscany to the Marches. As with other rustic native breeds from the Italian peninsula, this type of pig came close to extinction, when other breeds proved more suited to industrial animal husbandry. Emanuele Ferri, the director of Ca’ Lumaco Farm, contributed to the rescue of this breed of swine, and shares this delicacy with us.