Pietro Cacciatori joins the staff of Ristorante Albergaccio in 2012, after earning his diploma for restaurant services; he also attended numerous training courses, including one on salty pastry, chaired by Diego Corsara, one on desserts, chaired by Emanuele Forcone, and that of sommelier at AIS 2nd level. On the practical side, he gained invaluable experience in London, enticing guests at some exclusive clubs of the City, and received important food and wine awards such as the Riso Gallo Prize. He proposes new creations, building upon the traditional gastronomic heritage, and personally manages the chef at home service.
Chef Services: Private Chef | Banqueting and Catering | Cooking Classes
Languages: English | Italian
Specialties: Traditional Cuisine | Contemporary Cuisine
Evolving cuisine with complex and sometimes unusual ingredients and preparation
Fluffy, light, and flavourful homemade gnocchi ready to coat to taste (we love butter and sage)
Irregularly shaped flat pasta pieces made with chestnut flour, full of flavour
A heartwarming classic (and double carb heaven!)