Rooted in Italian tradition, fatta a mano
At CUCINA, culinary craft begins with respect for ingredients, regional customs, and the quiet rhythm of slow-cooked reductions. Every dish is a dialogue between Italian heritage and modern nuance.
Two decades of honest craftsmanship
Guided by Chef Marco Rossi, our kitchen preserves time-honored techniques passed down through generations. We avoid shortcuts in favor of long fermentations, freshly pressed pasta dough, and wood-fired precision.
Hand-rolled sfoglia daily
Every morning our pasta makers dust the wooden tables with soft-wheat flour, rolling tagliatelle, agnolotti, and pappardelle by hand.
Direct Italian imports
Parmigiano-Reggiano aged 24 months from Emilia-Romagna, San Marzano tomatoes from Agro Sarnese, and single-estate cold pressed oils.
Bio-dynamic regional farms
We partner with local organic growers who deliver morning harvests of heirloom vegetables, micro-greens, and wild aromatic herbs.
Curated regional wines
Our cellar celebrates indigenous grape varietals across Piedmont, Tuscany, and Sicily, curated specifically to complement seasonal courses.
Pasta Fatta in Casa
Prepared fresh twice daily in our open kitchen
San Marzano DOP & 24M Parmigiano
I Maestri della Cucina
Artisans of taste, guardians of Italian tradition
Meet the culinary leaders crafting our seasonal dishes and natural cellar selections with regional techniques and honest ingredients.
Chef Marco Rossi
Executive Head Chef
With over 20 years of experience in regional Italian fine dining, Chef Marco pairs ancestral pasta techniques with seasonal innovation.
Hand-Rolled Agnolotti del Plin
36-Month Vacche Rosse Parmigiano Reggiano
Giulia Moretti
Head Pastry Master
Guardian of heritage sourdough starters and Sicilian dolci traditions, crafting artisanal breads and dessert courses daily.
Deconstructed Cannolo Scomposto
Bronte DOP Pistachios & Wild Orange Blossom
Laura Bianchi
Head Sommelier
Curator of our natural and biodynamic cellar, specializing in indigenous Italian grape varietals and small-producer vineyards.
Reserve Cellar Pairing Program
Native Biodynamic Italian Terroirs