Francesco Giuseppe Luci

Today we are talking about the chef Francesco Giuseppe Luci“The ability of a cook rests on two pillars: the knowledge of the material and the ways of treating it in respect of its nature”. Chef Francesco’s words encapsulate the essence of his cuisine: “I expanded my knowledge by having a long and important experience also outside the region, where I had the pleasure of becoming part of a large family that is the Professional Association of Italian Chefs, then becoming regional councilor of the Calabrian delegation. I don’t like to talk about zero km, but I declare myself for the “right kilometer”, since with good ingredients, through the kitchen, you can tell the story of a people with its uses. I also like to think about people’s wellbeing and health using non-invasive cooking methods “

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Sea Bass Carpaccio

Carpaccio is a cold dish of raw meat, fish or vegetables, cut very thin (3-4 mm) and served with oil and lemon seasoning to “cook”

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Katerina Monroe
Katerina Monroe

@katerinamMore Posts by Katerina

Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!