Chef Michele’s childhood smells of dishes cooked with love, such as his grandmother’s ragù, the first recipe in his memories. From a very young age paciugando, as he likes to say, with his grandmother in the kitchen, he experienced a love for cooking and a desire to perfect himself. Then, the first meeting that changed his life: Luigi Gentilini of the restaurant ‘Il Mulino di San Michele’, a milestone in high-level local catering, with his father since the age of seven, he attended some of Luigi’s themed courses, enjoying the magic of these dishes of a constantly evolving tradition.

Love and Passion that led Giovanni, the Dad, to think increasingly about the Kitchen, not only for dinners with friends, but until he opened the current Locanda. Giovanni decided to deepen his cooking studies by attending a school of Haute Cuisine, which later led him to have some experiences in several starred Restaurants, symbols of Italian Cuisine in the World. Love and Passion fully transferred to young Michele.

The second meeting that definitively pushes Michele towards the dream of a Quality and Research Cuisine is the cooking course with Villa Crespi’s Chef Antonino Canavacciuolo. Dream, which is still alive today thanks to the passion and daily work spent between the stoves and the continuous updates related to new techniques and the renewed challenge, together with Mom and Dad, to bring the taste and warmth of Tuscan Romagna to your Palates and Hearts.