La Torre del Castello del Nero

Giovanni Luca Di Pirro did not miss his target with his coveted Michelin star, but he doesn’t rest on his laurels. Since he doesn’t like the abuse of technique and extremes, he believes that innovation maily consists in respecting raw materials and keeping their flavors intact, even in the most complex dishes.

And he succeeds in maximizing the products of the land surrounding the castle, the ones from the organic garden in particular, as well as the ones that they buy from selected suppliers: everything then goes to shape some very balanced and elaborate dishes.

Chiara Aiazzi

Toscana doc, detesta la noia culinaria e ed è disposta a mettere a dura prova il palato curiosando nel pianeta cibo. Viaggia, scandaglia, assaggia e soprattutto si diverte