Anna Bini

Acclaimed Italian chef and restaurateur

Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy. Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place. Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!

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The restaurants

Primo piano

Primo Piano

The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.

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Casa Bini

Casa Bini

Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.

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Monthy recipe

Risotto alle Fragole (Risotto with strawberries)

Method: To begin with slice the onion and place into the casserole, along with 40g of butter. Allow this to cook on a low heat until the onion have absorbed the butter, and then add the rice and allow to toast, stirring well. After around 2 minutes (whilst the rice toasts), add the wine and allow it to evaporate, in the meantime begin to wash and cut the strawberries into pieces. Add the strawberries to the rice, and then begin to add the vegetable stock. Slowly add the stock when necessary, allowing it to be absorbed by the rice. With this recipe, approximately a litre and a third of vegetable stock). Around the time the rice appears cooked, add the cooking cream, mixing delicately and allow this to cook for another 2 or 3 minutes. Once the rice is cooked, turn off the heat and add remaining butter, mixing well. Add salt and pepper to your preference and allow the rice to absorb all the ingredients for another minute or two, before taking to the table. Buon Appetito!

Risotto alle fragole

Serves 4:
350g rice, 1250g strawberries, 50g butter, 1 onion, white wine, vegetable stock, salt, pepper, 1/2 cup cooking cream