Carefully selected ingredients from local farms and cultivations, combined with a lot of imagination, research and passion. We love to revisit the local tradition with new techniques and continuous experimentation. From our kitchen comes a modern vision of the flavours that have made Valchiavenna famous.

Il Cantinone

Emanuele Vallini ist ein Küchenchef mit langjähriger Erfahrung und einer außergewöhnlichen Fähigkeit, mit seinen Gerichten traditionelle Geschmäcker und innovative kulinarische Emotionen zu vermitteln; all dies unter Verwendung moderner Kochtechniken, die auf der Suche nach der Qualität der verwendeten Produkte angewendet werden. Im Laufe der Jahre war der Chefkoch Protagonist vieler wichtiger italienischer gastronomischer Veranstaltungen sowie wichtiger Fernsehsendungen wie "La Prova del Cuoco" auf "Raiuno".

La Carabaccia

Chef Andrea Incerti Vezzani.
The passion for the cuisine of my land is the feeling that led me to become a chef. My cuisine is based on the Reggio Emilia tradition, the starting point for a respectful interpretation of the "peasant" culinary culture. I love working with raw materials, playing with contrasts, combinations and emotions, and my dialogue with raw materials begins with their seasonality. I experiment with techniques and cooking methods that confirm the lightness and purity of aromas and flavours.

Ca' Matilde

Pietro D'Agostino: Are there words, photographs or quotations that can do justice to the infinite nuances of taste? I doubt it.
I believe in magic, in the magic of the dish, in its journey from the kitchen to the table, to the mouth. Where the ingredients express their history and are exalted by the combination with which my imagination has wanted to propose them.

La Capinera

From the collaboration between Alessandro Gilmozzi, chef patron of the El Molin Restaurant in Cavalese, and his sous chef Andreas Bachmann, comes an artisanal excellence: Gin with mountain flavours.

Alessandro Gilmozzi and Andreas Bachmann, friends and fellow gatherers in the woods, distillers of water in the kitchen, start with beer, juniper berries, elderberries and wild sloe and create a mountain gin.
GILBACH.GIN a name, a fusion of two surnames, a gin with two souls!

El Molin

Already working at the age of 14, in the kitchens of Lake Maggiore, Fabio Barbaglini perfected his studies in Switzerland, and then worked in various international starred restaurants, until he opened his first restaurant at the age of 23, the "Caffè Groppi" in Trecate (No), winning recognition as the best young chef in Italy for the Espresso Guide in 2002 and a Michelin star in 2004. 

One of his most significant experiences was as head chef at the Antica Osteria del Ponte in Cassinetta di Lugagnano (3 Michelin stars), a restaurant he then reopened in 2012 as chef-patron. 2012 as chef-patron. The philosophy behind the relaunch of 'La Cassinetta" can be summarised as "natural natural conception of taste", a concept that will return subsequent experiences as a consultant in the field in the field of Italian and international and international catering.

He has received numerous awards throughout his of his career, such as the Michelin star at the Mont Blanc Hotel Village in La Salle, in 2011, and the award for the best performance performance awarded several times by the Espresso Guide. In 2017 he arrived in Florence, where the project is expanding from catering to the selection and sale of high-level products.

Discover our chefs

Stefano Masanti

Michelin Star

Emanuele Vallini

Andrea Incerti Vezzani

Michelin Star

Pietro D Agostino

Michelin Star

Alessandro Gilmozzi

Michelin Star

Fabio Barbaglini

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