I describe my cooking as built on the raw ingredients of the land I am in, but worked through my own way of thinking — as signature dishes, which lead me to use whatever technique I judge necessary for that ingredient at that moment.
Leonardo Fiorenzani
It is a sentence that sounds modest and is not. It says two separate things: where the ingredient comes from, and who decides what it becomes. The first is geography. The second is a signature.
A kitchen different from traditional Tuscan cooking
Our intention was to create a cuisine different from traditional Tuscan cooking — to move towards a modern cuisine.
Leonardo Fiorenzani
This is not a line for a press release: it is the reason this restaurant exists. Anyone arriving in Torri looking for the cooking found in every trattoria in the province finds something else, and finds it immediately. A dessert arrives inside a blue ceramic bull. An opening course is composed on three white stone cubes at different heights, like an installation. A sauce is poured at the table and the photograph catches it mid-air.
None of this exists to astonish for the sake of astonishing. It exists because that dish, at that moment, asked for that form — and it is the chef who decides, not anyone’s recipe book.
Technique is not a constraint
“Whatever technique I judge necessary,” he says. It is a freedom rarely taken, because most kitchens choose a school and stay inside it. Here the school changes with the ingredient, and the result is a menu that will not be summed up in a single adjective.
Forbes Italia placed him among the 30 Breakthrough Chefs of 2025 and the restaurant in the 100 Innovative Restaurants feature. Innovative is the right word. Not typical.
The one thing that is not invented
The raw material. The herbs and most of the vegetables grow in the garden behind the dining room, and the chef grows them himself. The rest comes from those who work well in these hills. It is the only point where the land really governs — and there it governs completely.
From there on, he decides.
Why fifteen seats
A service of fifteen guests is not a limitation: it is what makes everything else possible. Dishes built this way can be checked one by one, and every table has the time it needs without anyone hurrying it along.
Signature dishesUnrestricted techniqueOur own gardenFifteen seats