Veneto

Treviso

Italy

Chef Luca was absolutely incredible. From the food to the customer service to his problem solving he went above and beyond. He made the most amazing spread of brunch items, everything was so fresh and decorated beautifully

Chef Luca was absolutely incredible

I am a sunny and positive person, who loves life and finds fulfillment in loving people through great food.
To me cooking is not a job, it’s a passion, and what makes my soul satisifed. Cooking is part of who I am and is the tool that I use to transmit wellbeing to other people.I come from Sardinia. My love for the sea brought me to the passion for the Seafood. The cooking technique of the sous vide at low temperature, allows me to preserve all the smell and the flavours of the sea in every dish. Giving the maximum value and respect to every God given source of food on earth.The same concept I use it for the meats, which I select carefully using only grass-fed meat raised in the most ethic, natural and sustainable way. Cooking every cut at low temperature for many hours allows to obtain a tender and juicy cut that melts in your mouth like butter in a divine union of flavors which will satisfy all your senses. 

I have learned to cook from dozens of people throughout restaurants all over the world in the last twenty years. Starting from my mum, the MasterChef number one in the world. Then travelling through Italy, Australia, and New Zealand to the South Pole, where I have been the sous chef and baker of the expedition of the Italian Scientific Facility Research in Antarctica. When I was fifteen, I started study at the Hospitality Institute of Castelfranco Veneto, I got specialized in my studies at the University of Flour of the Molino Quaglia, then I studied again Molecular Cuisine at the Italian Food Academy of Milan. I put Love in everything that I cook. I carefully take care of every detail of my Craft, researching obsessively the best ingredient available on the market. I love to collaborate as much as possible with local producers, to validate the land where I live and the job of small Artisans that through hard work and dedication creates pure culinary gems which I feel honored to be able to use for my Authentic Italian Menus.
In 2017 I have been recognized as the Ambassador of the True Italian Pizza in the World, by the A.O.C.R.I. (Association of Operators of Italian Restaurateurs and Consumer). My obsession for the Pizza Craft got me awarded at the New Zealand Pizza World Championship in 2015, with four publications in the main local newspapers. I have been invited as a guest of the Italian Radio Station in New Zealand “Ondazzurra” e in prime time National Television at the famous Tv Show Country Calendar. My story has been then published in the book “Talent Story Pizza in the World”.My passion for food, health, and longevity, and the impact food has on the people wellbeing through his intestinal microbiome, has brought me to unite my knowledge in the scientific field with my gastronomic skills assets, marring a cuisine philosophy dedicated to the healthiness and highest quality of every single ingredient that I use.This balances the union of flavors and nutritional value of every single meal, not forgetting the ancient culinary traditions of this country. Beyond fermented food with with life giving probiotic effect, I am specialized in sourdough produce with unrefined, self-produced flour, milled in a small noncommercial stone mill. It is a pleasure to follow the growing process of wheat, from putting the seed in the soil to the baking of the loaf in my wood fired oven. Nothing arises sweet memories like the smell of a freshly baked sourdough loaf. One of the most basic, important and primordial foods known to mankind, – The Bread – a nutritious product who gives life.

Volcano-shaped stuffed pizza with wild rocket, Tropea red onion, Taggiasca olives, yellow datterini tomatoes in juice, Pantelleria capers, Campanian bocconcini mozzarella, 72-hour salt-cured salmon sashimi

Pizza a forma di vulcano con sashimi di salmone, mozzarella e verdure mediterranee.

Vesuvius in Eruption Pizza

Pizza Vesuvio in Eruzione

San Marzano DOP tomatoes from the Agro Sarnese-Nocerino area, fiordilatte mozzarella from the Sorrento Mountains, oregano from Pantelleria, fresh basil, organic extra virgin olive oil

Classica Margherita con pomodori San Marzano, fiordilatte, basilico e olio EVO.

Queen Margherita Pizza

Pizza Regina Margherita

San Marzano tomatoes, smoked provola from Agerola, Spilinga ’nduja DOP

Pizza Diavola piccante con provola affumicata e ’nduja di Spilinga.

Diavola Pizza

Pizza Diavola

San Marzano tomatoes, fiordilatte from Sorrento, anchovies from Cetara, Taggiasca olive crumble, organic caper leaves, caramelized datterino cherry tomatoes, chopped parsley

Acciughe, olive Taggiasche, foglie di cappero e pomodorini caramellati su pizza siciliana.

Sicilian Pizza

Pizza Siciliana

Smoked Neapolitan scamorza, friarielli (Neapolitan broccoli rabe), locally sourced pork sausage, fresh chili pepper

Scamorza affumicata, friarielli, salsiccia e peperoncino su pizza napoletana.

Neapolitan Pizza

Pizza Napoletana

San Marzano tomatoes, Buffalo Stracciatella, 30-month aged Parma ham DOP, fresh basil

Stracciatella di bufala, prosciutto di Parma e basilico su base di pomodoro San Marzano.

Italian Pizza

Pizza Italiana

Delica pumpkin cream, sautéed escarole, fiordilatte from Sorrento, low-temperature cooked octopus tentacles

Crema di zucca, scarola, fiordilatte e tentacoli di polpo teneri.

Autumn in Amalfi Pizza

Pizza Autunno ad Amalfi

Fiordilatte from Sorrento, toasted panko breadcrumbs, low- temperature cooked king prawn, marinated zucchini (scapece style), coral mayonnaise

Gamberone, zucchine marinate, panko e maionese al corallo su fiordilatte.

Sorrento Style Pizza

Pizza Stile Sorrento

Wild mushroom and summer truffle cream, fiordilatte from Sorrento, sautéed porcini mushrooms, truffle-infused extra virgin olive oil, crispy locally sourced smoked pancetta

Funghi selvatici, crema al tartufo, porcini, pancetta affumicata e olio al tartufo.

Premium Selection Pizza

Pizza Preggiata

pizza topped with a rich layer of creamy Nutella, finished with juicy fresh strawberries

Pizza con Nutella cremosa e fragole fresche.

Nutella Dessert Pizza

Pizza Dessert alla Nutella

10 courses pizza - A curated journey through classic and creative Neapolitan pizzas, highlighting premium Italian ingredients.

Un viaggio tra pizze napoletane classiche e creative, con ingredienti italiani di alta qualità.

Pizza Experience

Esperienza Pizza Napoletana

Giant Board with a wide collection of the best local Cured MEATS: Soppressa, Speck, Aged Parma, CHEESES: Pecorino, Asiago, Goat Caciotta, Preserved VEGETABLES: Sundried Tomatoes, Eggplant, Pickled Baby Onions

Un ricco tagliere di salumi, formaggi e verdure sott’olio italiani.

Italian Charcuterie Board

Tagliere di Salumi e Formaggi

Baby Octopus Cooked in Spicy San Marzano Tomato Sauce, with Carasau Sardinian Bread, Garlic and Parsley

Polipetti in salsa di pomodoro piccante con pane carasau.

Polipetti alla Diavola

with Orange Zest, Rocket, Passion Fruit Drops

Pesce spada affumicato a fette sottili con scorza d’arancia e frutto della passione.

Smoked Swordfish Carpaccio

Carpaccio di Pesce Spada Affumicato

Layers of tender eggplant baked with rich tomato sauce, melted mozzarella, and aged Parmesan cheese, finished with fresh basil. A comforting Italian classic, hearty and full of flavor.

Melanzane al forno con salsa di pomodoro, mozzarella e Parmigiano.

Eggplant Parmigiana Starter

Parmigiana di Melanzane

Fresh handmade agnolotti filled with tender capon, served with a creamy Gorgonzola sauce and finished with crispy pancetta. A rich and indulgent dish, balancing delicate flavors with a savory, elegant touch.

Agnolotti fatti a mano ripieni di cappone con salsa al Gorgonzola.

Agnolotti al Cappone

HandMade Fresh Tortelloni with black squid ink, filled with Swordfish, ricotta and a hint of Lemon Zest, cooked in a delicate clarified butter and yellow&amp;red cherry tomatoes sauce, with drops of lobster bisque reduction and dried dill

Tortelloni al nero di seppia ripieni di pesce spada e ricotta con salsa di pomodorini.

Black Tortelloni with Swordfish

Tortelloni Neri al Pesce Spada

Creamy risotto infused with saffron, paired with tender asparagus and finished with a touch of aged Parmesan. A delicate and aromatic dish, balancing richness with fresh seasonal notes

Risotto cremoso allo zafferano con asparagi e Parmigiano.

Saffron Asparagus Risotto

Risotto allo Zafferano e Asparagi

Fresh tortelloni filled with porcini mushrooms, served with a delicate truffle- infused sauce that enhances their earthy aroma. An elegant and refined dish, rich in flavor and unmistakably Italian.

Tortelloni freschi ripieni di porcini con salsa al tartufo.

Porcini Mushroom Tortelloni

Tortelloni ai Porcini

4 hours Sous Vide Angus Tagliata with Dijon Mustard Sauce, Rosemary’s Potatoes and Seasonal Italian Vegetables

Tagliata di manzo Angus con salsa alla senape, patate e verdure di stagione.

Tagliata di Manzo

Fresh Mediterranean Tuna Fillet crumbed in toasted seeds, on a bed of fennel salad with Crispy Polenta Chips and Lobster Coral Mayonnaise

Filetto di tonno in crosta con insalata di finocchi, chips di polenta e maionese al corallo di astice.

Seared Tuna with Fennel Salad

Tonno Scottato con Insalata di Finocchi

Horse Sirloin Steak with Sicilian-style caponata of eggplant, slow-cooked with tomatoes, celery, olives, and capers, finished with a delicate sweet-and- sour balance. A vibrant and aromatic dish, rich in Mediterranean character.

Filetto di cavallo con caponata siciliana e note agrodolci.

Sicilian Horse Sirloin

Filetto di Cavallo alla Siciliana

Layers of slow-roasted eggplant, delicately stacked to create a light yet structured millefoglie, paired with a velvety Taleggio cheese cream. Finished with a hint of fresh thyme, extra virgin olive oil, and a gentle touch of acidity to balance the richness

Strati di melanzane arrosto con crema di Taleggio e timo fresco.

Eggplant Millefoglie with Taleggio

Millefoglie di Melanzane al Taleggio

Silky vanilla panna cotta served with a vibrant wild berry sauce, combining creamy smoothness with a fresh, slightly tangy finish. A light and elegant Italian dessert.

Panna cotta alla vaniglia con salsa ai frutti di bosco.

Panna Cotta with Wild Berries

Panna Cotta ai Frutti di Bosco

Traditional torta della nonna with a delicate shortcrust pastry filled with smooth lemon and vanilla custard, topped with fresh strawberries

Crostata classica con crema al limone e vaniglia e fragole fresche.

Grandma’s Cake

Torta della Nonna

Classic tiramisù layered with espresso and Marsala -soaked ladyfingers and a smooth mascarpone cream, finished with a dusting of cocoa. An iconic Italian dessert, rich, elegant, and perfectly balanced.

Tiramisù classico con savoiardi al caffè e crema al mascarpone.

Traditional Tiramisù

Tiramisù Tradizionale

4 courses: Choose one Starter, Choose one First Course, Choose one Second Course, and choose one Dessert
The cost of this menu is 100€ per person from 5 people onwards,
130€ per person for 3-4 people, 180€ per person for 2 people.

Un menu italiano curato con antipasti artigianali, paste fatte a mano, secondi raffinati e dolci iconici.

Italian Indulgence: A Journey Through Classic Flavors

Indulgenza Italiana: Un Viaggio nei Sapori Classici

a giant board full of the best local seafod and crostini: Mussels Gratin, Venetian Scalopps, Cherry Tomatoes, CodFish Patè (Baccalà), Imperial King Prawns, White Anchovies, Venetian Sardines, Sardinian Tuna Caviar

Un grande vassoio di frutti di mare locali e crostini, specialità veneziane e sarde.

Sealing Ship Seafood Board

Vassoio di Mare Sealing Ship

Mini Sardinian panada filled with tender grassfed milky lamb, slow- cooked with garlic, parsley, and seasonal vegetables, enclosed in a golden, flaky crust. A traditional rustic HandMade pie, rich in flavor and inspired by the authentic cuisine of Sardinia

Mini torta sarda ripiena di agnello tenero e verdure in crosta dorata.

Sardinian Lamb Panada

Panada Sarda di Agnello

Porcini mushrooms and goat cheese tart with black truffle slices and creamy sauce.

Tortino di porcini e caprino con tartufo nero e salsa cremosa.

Porcini & Goat Cheese Tart

Tortino di Porcini e Caprino

Thinly sliced young veal served chilled, delicately dressed with a creamy tuna and caper sauce, enriched with a hint of anchovy and lemon. A refined classic of Italian cuisine, balanced in flavor and elegantly presented

Fettine di vitello freddo con salsa tonnata cremosa. Un classico raffinato.

Vitello Tonnato

Tender cuttlefish cooked with peas in a light Garlic and Parsley tomato sauce, served with crisp pane carasau.

Seppie tenere con piselli in salsa di pomodoro, servite con pane carasau croccante.

Cuttlefish & Peas

Seppie e Piselli

Fresh pappardelle pasta tossed with a rich sausage ragù, enhanced with earthy porcini mushrooms and finished with fragrant truffle. A bold and aromatic dish, blending rustic depth with refined elegance

Pappardelle fresche con ragù di salsiccia, porcini e tartufo.

Pappardelle with Porcini, Sausage & Truffle

Pappardelle ai Porcini, Salsiccia e Tartufo

Large paccheri pasta tossed with a rich selection of fresh seafood, including clams, mussels, and prawns, in a light tomato and white wine sauce, delicately flavored with garlic and parsley. A hearty and vibrant coastal Italian specialty

Paccheri con frutti di mare in salsa di pomodoro e vino bianco.

Seafood Paccheri

Paccheri allo Scoglio

Creamy saffron risotto served with succulent giant prawns, delicately seared to enhance their natural sweetness. A refined and aromatic dish, combining rich flavors with a touch of elegance from the sea.

Risotto allo zafferano con gamberoni scottati, aromatico e raffinato.

Saffron Risotto with Prawns

Risotto Zafferano e Gamberoni

New Zealand grass-fed lamb rack, roasted to perfection and coated in a fragrant pistachio crust, served with Smoke Paprika Roasted Potatoes and Confit Cherry Tomatoes

Carré d’agnello in crosta di pistacchio con patate arrosto.

Pistachio Crusted Lamb Rack

Agnello al Pistacchio

Fresh Mediterranean Octopus on a bed of Lemon and Thyme Mashed Potatoes with Sundried Tomatoes and Taggiasche Olives

Polpo mediterraneo su purè al limone e timo con pomodori secchi.

Octopus with Lemon Mashed Potatoes

Polpo e Patate

Swordfish Fillet cooked in white wine and Citrus Juice, with Imperial Prawns, Seasonal Salad and Garlic &amp; Tumeric Potatoes

Filetto di pescespada e gamberi con insalata e patate alla curcuma.

Swordfish & Prawns

Pescespada e Gamberi

Red Lentils slowcooked in Red Wine and Tomato Sauce with Leek Creamy Sauce and Fresh Sprouts

Lenticchie stufate al vino rosso e pomodoro, con crema di porri e germogli.

Lentil Ragù

Ragù di Lenticchie

Creamy tiramisù reimagined with pistachio mascarpone cream, layered with delicate coffee-soaked ladyfingers and finished with a dusting of crushed pistachios. A rich yet elegant twist on the classic Italian dessert.

Tiramisù classico con mascarpone al pistacchio, savoiardi al caffè e granella di pistacchio.

Pistachio Tiramisù

Tiramisù al Pistacchio

Sheep’s Ricotta cheesecake, with Madagascar Vanilla Beans, Chocolate Shaved and a bottom of Caramelled Almond Crumble

Cheesecake di ricotta di pecora con vaniglia, scaglie di cioccolato e crumble di mandorle.

Italian Ricotta Cheesecake

Cheesecake Italiana alla Ricotta

4 courses: Choose one Starter, Choose one First Course, Choose one Second Course, and choose one Dessert
The cost of this menu is 120€ per person from 5 people onwards,
150€ per person for 3-4 people, 200€ per person for 2 people.

Un viaggio tra mare e terra d’Italia: crudi di mare, paste fresche, piatti rustici e dolci raffinati.

Italian Coastal & Countryside Tasting Menu

Menu Degustazione Costa e Campagna Italiana

Thinly sliced Angus beef with citrus zest, arugula, parmesan, and balsamic reduction.

Fette sottili di manzo Angus con scorza di agrumi, rucola, parmigiano e riduzione di balsamico.

Angus Beef Carpaccio Starter

Carpaccio di Manzo Angus Antipasto

A tasting of assorted bruschette on homemade sourdough with various traditional toppings.

Degustazione di bruschette assortite su pane fatto in casa con vari condimenti tradizionali.

Bruschetta Selection Starter

Selezione di Bruschette Antipasto

Buffalo mozzarella, ripe tomatoes, basil, oregano, and extra virgin olive oil.

Mozzarella di bufala, pomodori maturi, basilico, origano e olio extravergine d'oliva.

Caprese Salad Starter

Insalata Caprese Antipasto

Classic lasagna with Bolognese ragù, béchamel, and golden baked pasta layers.

Lasagna classica con ragù alla bolognese, besciamella e sfoglie di pasta dorate al forno.

Lasagne alla Bolognese Main Course

Lasagne alla Bolognese Portata Principale

Potato gnocchi with rich, slow-cooked duck ragù for deep, savory flavors.

Gnocchi di patate con ricco ragù d'anatra a lenta cottura per sapori intensi.

Duck Ragù Gnocchi Main Course

Gnocchi al Ragù d'Anatra Portata Principale

Fresh tagliolini with blueberries, salmon, zucchini, and prawns for a unique seafood dish.

Tagliolini freschi ai mirtilli con salmone, zucchine e gamberi per un piatto di mare unico.

Blueberry Tagliolini with Salmon and Prawns Main Course

Tagliolini ai Mirtilli con Salmone e Gamberi Portata Principale

Ravioli filled with buffalo ricotta and parmesan, served in butter and sage sauce.

Ravioli ripieni di ricotta di bufala e parmigiano, serviti con burro e salvia.

Handmade Ricotta Ravioli Main Course

Ravioli Fatti a Mano alla Ricotta Portata Principale

Chicken thighs slow-cooked in wine with herbs, served with roasted potatoes and sweet-sour onions.

Cosce di pollo cotte lentamente nel vino con erbe, patate novelle arrosto e cipolle in agrodolce.

Chicken in Wine Sauce Main Course

Pollo al Vino Portata Principale

4 courses: Choose one Starter, Choose one First Course, Choose one Second Course, and choose one Dessert
The cost of this menu is 80€ per person from 5 people onwards,
100€ per person for 3-4 people, 160€ per person for 2 people.

Un viaggio raffinato nella cucina italiana con ingredienti freschi e sapori classici.

Italian Elegance Tasting Menu

Menu Degustazione Eleganza Italiana

Loving and Blessing people through the most Universal Love Language known to Mankind: FOOD

Chef Gianluca Deidda's menus

Pizza Experience

Italian Indulgence: A Journey Through Classic Flavors

Italian Coastal & Countryside Tasting Menu

Italian Elegance Tasting Menu