Trentino-Südtirol

Autonome Provinz Trient

Italy

Trient

I have been creating memorable dining experiences for more than 20 years. My culinary journey began at hotel and culinary school in Italy, followed by formative professional experiences in both Italy and France. I later moved to New York City, where I worked at the legendary Le Cirque before spending eight years with Sant Ambroeus Hospitality Group, first as Executive Chef and later as Corporate Chef.
My cooking is rooted in regional Italian cuisine, refined through classical French technique and shaped by New York’s energy and diversity. I believe the finest dishes begin with exceptional seasonal ingredients, respectful sourcing and a close relationship with farmers and producers. Whether I am preparing an intimate private dinner or developing a restaurant menu, my goal is always to create food that feels elegant, generous and full of soul.
The dish that makes me think, “Yes, I nailed it,” is handmade filled pasta. It represents everything I love about cooking: tradition, precision, patience and creativity. From the texture of the dough to the balance of the filling, sauce and final garnish, every detail matters. When guests take their first bite and pause before smiling, that is the moment I am most proud of.

Parmigiano Reggiano mousse, fresh pear, toasted hazelnut and aged balsamic.

Parmigiano, Pear & Acacia Honey

Yellowtail crudo, citrus, shaved fennel, extra virgin olive oil and fresh herbs.

Hamachi Crudo

Slow-cooked egg, silky potato cream, Parmigiano Reggiano and seasonal truffle.

Egg, Potato & Truffle

Handmade raviolo filled with ricotta and herbs, brown butter, sage and aged Parmigiano.

Raviolo di Ricotta & Erbe

Roasted Mediterranean sea bass, charred leek, saffron sauce and preserved lemon.

Branzino, Porro & Zafferano

Beef tenderloin, glazed onion, seasonal greens and Barolo jus.

Manzo, Cipolla & Barolo

A small handmade final bite inspired by the season.

Petit Four

Dark chocolate cremeux, extra virgin olive oil, sea salt and roasted hazelnut.

Cioccolato, Olio & Sale

An intimate fine-dining experience that explores the flavors of Italy through seasonality, precision and contemporary technique. Each course is built around exceptional ingredients, clean presentation and the warmth of Italian hospitality - ideal for anniversaries, celebrations and memorable private dinners

La Cucina Contemporanea

Mascarpone cream, espresso-soaked savoiardi and dark cocoa.

Tiramisu

Creamy burrata, seasonal tomatoes, basil, extra virgin olive oil and grilled country bread.

Burrata

Fresh handmade tagliatelle, slow-cooked white meat ragu, Parmigiano Reggiano and aromatic herbs.

Tagliatelle al Ragu Bianco

Herb-roasted chicken, crispy potatoes, seasonal vegetables and Italian salsa verde.

Pollo, Patate & Salsa Verde

A warm, generous and elegant Italian dinner designed for guests who want restaurant-quality food without the formality of a tasting menu. Handmade pasta, seasonal produce and comforting flavors come together in a menu made for birthdays, family dinners, date nights and relaxed celebrations at home.

Dolce Vita

Introduction to the ingredients, the menu and the fundamentals of Italian kitchen organization.

Aperitivo

Learn how to mix, knead, rest and roll traditional pasta dough by hand.

Pasta Dough

Hand-cut fresh tagliatelle served with a slow-cooked traditional ragu.

Tagliatelle al Ragu

Filled pasta with ricotta and spinach, finished with butter, sage and Parmigiano Reggiano.

Ravioli Ricotta & Spinach

A simple market-driven vegetable preparation focused on seasonality and technique.

Seasonal Garden Vegetables

Mascarpone cream, espresso, savoiardi and cocoa, prepared together from start to finish.

More than a cooking lesson, this is an invitation into the rhythm of an Italian kitchen. Guests cook alongside Chef Andrea, learning professional techniques in a relaxed and social setting before sitting down together to enjoy everything they have prepared. Perfect for couples, families, friends and small private groups.

Mani In Pasta

Enjoy the company through food and wine around the table, as when we were kids

Menüs von Chef Andrea Pancani

La Cucina Contemporanea

Dolce Vita

Mani In Pasta