Tuscany’s Farm-to-Table Cuisine with Chef Giovanni

Tuscan Cuisine with Chef Giovanni Luca di Pirro overview

Chef Giovanni Luca di Pirro shares insights into his farm-to-table approach and standout dishes at COMO Castello del Nero in Tuscany.

Important details from the source

• Giovanni Luca di Pirro is Executive Chef at COMO Castello del Nero in Tuscany.
• In this COMO Conversation, we speak to Chef di Pirro about his farm-to-table ethos, the standout dishes at the estate’s two restaurants, and the secret to making great Italian food.
• Giovanni Luca di Pirro is Executive Chef at COMO Castello del Nero in Tuscany, encompassing the Michelin-starred La Torre and the al fresco Pavilion.
• He trained at the Institute Hotelier Malatesta in Rimini and has worked with many of Italy’s best restaurants.
• He has lived in Tuscany since 1999 and it is under his leadership that La Torre gained — and has maintained — its first Michelin star.
• For more information, or to make a reservation at La Torre or Pavilion, speak to the concierge at COMO Castello del Nero.

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