Private Chef Francesca Castelnuovo Berardenga, TOSCANA, Italy

Tuscan food Experience

The chef’s cooking style is deeply rooted in Tuscan tradition, expressed with elegance, awareness, and great respect for ingredients. It is a cuisine that is: Authentic and deeply connected to the land Born in the heart of Chianti, it remains faithful to historic recipes: handmade pici, ribollita, peposo, bistecca alla Fiorentina. There are no forced reinterpretations or modern technical displays—the priority is preserving the identity of the territory. Family-inspired and passed down through generations It is a cuisine of memory, learned from the hands of her mother and grandmother. The gestures are inherited, repeated over time, and perfected through experience. Every dish carries a story. Slow and respectful of time Time is an essential ingredient: sauces that gently simmer for hours, meats slowly braised with patience, artisanal preparations like pici rolled one by one. It is a cuisine that is never rushed. Simple yet refined Its simplicity is not rustic roughness, but elegant essentiality. Few ingredients—excellent and local—enhanced without unnecessary embellishment. Refinement lies in balance and precision. Experiential and narrative She does not simply serve a dish—she tells its story. Each course is explained, contextualized, and shared. The experience becomes cultural as well as gastronomic. In harmony with wine With a professional sommelier by her side, the cuisine is conceived in constant dialogue with wine. Flavors are never isolated but designed to create a complete sensory journey. In essence, it is high-level traditional Tuscan cuisine—warm and sincere—where technique, memory, and territory come together to create an experience that is both authentic and refined.

It carries the aroma of slow-simmering sauce on a Sunday morning, of rosemary crushed between the fingers, and of Tuscan bread toasted over open flame. It is the scent of a cook who grew up guided by the skilled hands of her grandmother and mother, in a kitchen where time was the secret ingredient and every recipe told a story. For 18 years, she has been the cook in her own restaurant in the heart of Chianti, surrounded by rolling vineyards and ruby-colored sunsets. Every day she serves only traditional Tuscan dishes, staying true to authentic heritage: handmade pici carefully rolled one by one, rich and comforting ribollita, peposo slowly braised in red wine, and perfectly grilled bistecca alla Fiorentina drizzled with extra virgin olive oil that tastes of the Tuscan hills. Her cuisine is simple and genuine, yet deeply refined—built on inherited gestures and the finest local ingredients. She speaks English fluently, welcoming guests from all over the world and sharing with them the true soul of Tuscany, explaining each dish as if it were a treasured family story. Beyond her restaurant, she creates bespoke dining experiences directly in your home. She designs a personalized menu based on your tastes, the season, and the occasion, transforming a special evening into an unforgettable experience. By her side is her husband, a professional sommelier, who carefully selects and pairs wines from the finest Chianti and Tuscan wineries to enhance every flavor. Together, they offer more than a dinner—they create a complete sensory journey of aromas, stories, harmony, and perfectly matched glasses of wine. It is tradition, passion, and heartfelt hospitality. It is Tuscany brought directly to your home.

Italian