Italian dining rooted in the soil, crafted with reverence and intent.
At CUCINA, our menu is not planned in an office—it is composed in conversations with local farmers, orchardists, and coastal foragers. We cook with the rhythm of the seasons, highlighting raw terroir and honest flavors through wood-fire preparation and unhurried hospitality.
Led by Executive Chef Marco Rossi and Sommelier Elena Bianchi, every plate bridges ancestral culinary precision with modern regional stewardship. From lunch to private tasting events, our dining room provides an intimate sanctuary where every ingredient has a face and every meal tells a story.
Tuscan Hill Farms
Heirloom tomatoes, cold-pressed olive oils, and wild herbs hand-harvested at dawn each Tuesday.
Ancient Grain Mill
Single-origin stoneground ancient grains fermented over 72 hours for our signature wood-fired crusts.
"We don't impose flavors on nature; we listen to what the Tuscan soil and Mediterranean air produce every morning."
Masters of Italian Craft
Meet the artisans behind our kitchen, dedicated to the heritage of open-flame cooking, handmade pasta, and fine Italian wine.
Chef Marco Rossi
Head Chef & Hearth Master
Raised in the culinary heartlands of Emilia-Romagna and trained across Northern Italy, Marco crafts dishes that balance ancestral open-flame cooking with refined contemporary balance.
Lucia Donati
Head Pasta Artisan (Sfoglina)
Lucia apprenticed in traditional Bolognese pasta laboratories from age sixteen. She hand-rolls every sheet using stone-milled ancient grains and free-range golden egg yolks each sunrise.
Sofia Bianchi
Head Sommelier & Cellar Director
Sofia champions rare indigenous grape varietals and low-intervention biodynamic vineyards across Piedmont, Tuscany, Sicily, and Friuli, curating pairings that elevate each course.