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

Home-made Ferrero Rocher

To begin with take the 100g of wafer, and 150g of toasted hazelnuts and chop. Now place both ingredients in a bowl along with the 200g of Nutella and mix well, before placing in the fridge to chill for approximately half an hour. Once the time is done, take the mixture and begin to make small bowls, using your hands and if necessary a spoon. Make sure that when you make the balls, you are making reasonably small and practical balls, which can be easily enjoyed just like real Ferrero Rocher. Before finishing slide into the small ball mixture a whole hazelnut and then place once again on a plate and into the fridge for another 10–15 minutes or till when you can see that the chocolate has hardened.

Whilst leaving the chocolate balls to chill, take the 150g of chocolate of your choice, whether dark, milk or white and allow this to melt using the traditional "Bain-Marie" or "Bagnomaria" technique. Now using kitchen tongs dip the chilled chocolate balls into the melted chocolate, placing them on a plate or grill. Once again place in the fridge and allow the chocolate to chill, before re-passing them for one last coating in chocolate. Once again place in the fridge and leave them to chill, before serving. Buon Appetito!


Home-made Ferrero Rocher Ingredients:
100g Hazelnut Wafers, 150g toasted Hazelnuts, 12 Hazelnuts (whole), 200g Nutella, 150g Dark Chocolate/ Milk Chocolate or White Chocolate