Tuscany

Siena

Italy

I am an Executive Chef and Food &amp; Beverage Manager with over ten years of experience in Italy and abroad. My culinary journey began in the pastry kitchen, where I eventually became Executive Pastry Chef in prestigious fine dining and Michelin-starred establishments.Over the years, I have had the privilege of working alongside internationally renowned chefs, embracing new cooking techniques and broadening my culinary vision. This path led me to become an Executive Chef Consultant for various establishments, and later a Private Chef for high-profile international clients.My cuisine moves between tradition and innovation. I am particularly passionate about exploring international cuisines and discovering new ingredients that are essential to the success of each dish.As a chef originally trained in pastry, my creations reflect a deep attention to detail and a constant search for harmony and balance. I place great importance on selecting high-quality, locally sourced ingredients, always guided by the seasons.My culinary philosophy emphasizes the full expression of raw ingredients, often favoring slow, low-temperature cooking techniques that preserve both nutritional value and flavor. This approach results in dishes that are tender, succulent, and naturally aromatic.




Chef Antonio di Padova

bruschetta with three types of stale Tuscan bread

appetizer

local cured meats from Garfagnana, pecorino cheese from Pienza, mustards and beach honey

melted primo sale, tomato water, purple cabbage

Certaldo onion flan, sweet potato and Cinta Senese

Bazzone ham of the highest quality and fried coccoli

tasting of the highest quality game cured meats cut with a knife, with Tuscan croutons

prawn tails, colonnata lard, cannellini beans and oil from the Chianti mountains

Creamed cod, with chickpea pastry, San rossore onion marinated in raspberry

Soft egg cooked at a low temperature, asparagus foam and Tuscan toast

Buffalo mozzarella from Maremma, 2 fresh tomatoes, seasonal vegetables, and basil

zucchine carpaccio., sheep’s ricotta, courgette flower and beach honey

Fresh homemade pasta tagliatelle with Tuscan ragù

Pasta & more

Pappa al pomodoro (tomato sauce and stale Tuscan bread), basil, and extra-virgin olive oil

Gran Riserva selection risotto, Costa Toscana Vermentino, candied pear

Calamarata pasta, Viareggina-style fish carbonara (mussels, clams, calamari, prawns

Fresh pici from the Sienese tradition with cacio (cave-aged pecorino) and pepper

Gran Riserva selection risotto (Vialone Nano selection), porcini mushrooms, and fresh truffle

Homemade maltagliati with spelt flour, white Cinta Senese pork ragù (a typical Sienese pork), and crispy leek.”

Sliced young beef (scottona) with Colonnata lard and arugula

main course

Livornese-style cod, with vegetables, tomato and Taggiasca olives

Pork fillet, larded, Certaldo onion, veal jus and green apple

Peposo from Impruneta (veal muscle cooked for many hours in Chianti Sangiovese, vegetables and pepper)

Florentine steak with country-style baked potatoes. (min. 6 guests)

Catch of the day, with island-style vegetables

dessert

Apple cake with pine nuts, cinnamon crème anglaise, and whipped cream

Prato cantucci with Vin Santo (a traditional sweet dessert wine)

Chocolate flan, vanilla crème anglaise, red berries

L' arte di saper cucinare.... un divertimento

Chef Antonio Di Padova's menus