Restaurant in Tuscany at Pratolino in Mugello

The Chef of the Demidoff Country Resort

My kitchen tells the story of my experience: past and present merge in the unique emotions that I try to transfer, elaborating them, in my dishes, so that, whoever savor them, can be stimulated in the 5 senses. My philosophy starts from the absolute respect of the food, which I study due to my senses, in order to enhance their minor characteristics.
Fish: my roots, an essential element of my life. Not only food but a collection of memories that stimulate my creativity. The research for the extreme exaltation of the simple taste that I attempt to reach through different cooking techniques, binding together authentic products I discover in the small producers of the territory. The fusion of the territories.
Meat: a discovery. Vast pastures and great forests offer various qualities of meat and game. Colours, tenderness, grain and different flavors, given from the structure of every single muscles, are combined with the technique and the knowledge that help me to complete a researched and contemporary plate.
Desserts: indulging to the taste. The triumph of our palate, the victory of my  taste buds. I have let the technique come out: what I have learnt so and from that point I have tried to start my real job eliminating the superfluous. Beyond this, just one reason: emphasizing the simplicity of the authentic taste, without distractions, creating the ‘desired’ dish which is still, and always will be, the most determinant, the dessert.

Riccardo Serni