Rooted in Tuscan soil, crafted with modern precision
At CUCINA, we honor the generous simplicity of regional Italian dining. Every morning begins with early market deliveries from regenerative growers, hand-rolled pasta cut to order, and slow-simmered sauces crafted from recipes protected across generations — reimagined with contemporary culinary finesse.
Zero-Kilometer Harvest
Daily seasonal produce gathered from local regenerative farms.
Time-Honored Craft
Slow-fermented sourdoughs and hand-extruded heritage pasta.
Contemporary Flame
Ancestral wood-fired techniques elevated by razor-sharp modern precision.
"Wine is not an accompaniment here; it is an open dialogue with the plate. We curate vintages that honor Italian terroir with uncompromising clarity."
The artisans behind every dish
Rooted in regional Italian heritage and Michelin-standard discipline, our kitchen brings together decades of devotion to handmade craft, seasonal harvest, and cellar mastery.
Chef Luca Bianchi
Head Chef & Culinary Director
With over 20 years of experience in regional Italian cooking, Chef Luca crafts seasonal dishes with a modern twist.
Trained under masters in Modena and Piedmont, Luca balances slow-simmered regional heritage with precise contemporary execution.
“true Italian cooking honors the ingredient first; technique exists only to reveal its soul.”
Chef Sofia Romano
Executive Sous Chef
Specializing in pasta and seafood, Sofia brings authentic Italian flavors to every plate.
Bringing classical training from Rome and London, Sofia orchestrates daily hand-rolled pasta production and coastal seafood sourcing.
“The texture of fresh semolina pasta tells the story of the hands that shaped it that morning.”
Marco DeLuca
Master Sommelier
Marco curates the wine list, pairing perfectly with our seasonal dishes and enhancing the dining experience.
Having harvested across Montalcino and Barolo, Marco stewards an 800-bottle cellar honoring small-batch biodynamic vintners.
“A thoughtful wine pairing creates an unspoken dialogue between the soil and the plate.”
Experience our culinary philosophy at your table
Join us for an evening of handcrafted pasta, wood-fired specialties, and sommelier-curated pairings.