Experience 01

Private

Chef

Masterfully orchestrated dining, brought directly into your Tuscan sanctuary.

The Art of Discretion

A quiet presence, a lasting taste.

Being a private chef is not merely about technical mastery over flame and season. It is the art of disappearing. We believe the ultimate luxury in private dining is the freedom for the host to become a guest in their own villa.
Our presence is subtle, our movements precise. There are no loud theatrics, only the quiet rhythm of the kitchen and the unfolding of an unrepeatable evening.
THE SELECTION

collection I

The

Essential Tier

Cortona in its purest, unadorned form. A seasonal four course menu honoring the traditional agrarian rhythm of Tuscany. Focused on technical rigor, stone ground flour, and handmade pici pulled table side.
Handmade Pici with Traditional White Ragù
Tuscan Pecorino Riserva with Wild Local Honey
Roasted Tuscan Pork Loin with Rosemary Infusion
Heritage Cantucci with Cortona Vin Santo

collection II

The Cortona

Gala

An elite multi course narrative designed for milestone celebrations. Featuring noble Tuscan cuts, certified dry aged Chianina beef carved tableside, and fresh black truffle shavings.
Chef's Welcome Tartare with Black Truffle Emulsion
Handmade Tagliolini with Freshly Shaved Black Truffle
The Grand Bistecca alla Fiorentina, Chianina IGP
Dark Chocolate Ganache, Extra Virgin Olive Oil & Sea Salt

THE REPERTOIRE

Tuscan

Repertoire

Beyond the curated tiers, a wider table of Valdichiana's contadina tradition dishes composed to order for your evening.

Antipasti

Primi

Ribollita

Pane raffermo, cavolo nero e fagioli cannellini, cotta lentamente

Pici all'Aglione della Valdichiana

Pici tirati a mano, sugo lento di aglione dolce e pomodoro

Pappa al Pomodoro

Zuppa rustica di pomodoro e pane toscano, basilico e olio extravergine

Tortelli alla Ricotta

Ripieni di ricotta, in crema di Parmigiano Reggiano, spolverata di peperoni essiccati

Crema di Patate e Funghi

Vellutata di patate e funghi di bosco, erbe fresche

Gnocchi al Sugo d'anatra

Gnocchi di patate, ragù lento d'anatra

La Checca

Pomodoro, aglio, basilico e olio extravergine a crudo, ripassati su pasta calda

Pappardelle al Cinghiale

Con vassoietto di cinghiale in umido a parte

"Professionalism is a silent shadow that leaves an everlasting taste."

inquiry

Initiate

Your

Evening

Private Chef services are available for groups of 2 to 12. Please allow at least 7 days for bespoke curation. Every inquiry is handled with complete confidentiality.