Città della Pieve
Umbria
The Restaurant
Situated in an old stable, our restaurant is the space dedicated to the degustation of our work. Open at any time upon reservation we offer a variety of local and natural products. The menu changes depending on seasonal availability and chef’s mood.
The different courses are created to evolve one into the other enhancing the flavours and providing an experience really bound to the territory. From the wine list, constantly evolving, we select every week our suggested pairings to further enhance your experience.
The porch is entirely dedicated to the pre-dinner time and all those situations that calls for a more informal environment when a full dinner is not the best choice, like an happy hour with friends with a view on the lake.
Amongst our philosophy key points there are: the authenticity of our products, the constant research of harmony between tradition and modernity, simplicity and environmental footprint; upon those very factors we decided to build a reality that leave behind the “modern” idea of hospitality and goes back to a concept more “ancient” and authentic, opening only upon reservation, considering the amount of work that a farm requires everyday; with that idea we also decided to build our offer around the “set menu” idea where you can decide the ingredients you don’t want to have on your menu at the moment of the reservation but, once you sit down, everything is already taken care of and we decide your culinary experience.
Obviously all the intolerances and food requirements given during the reservation will be taken very seriously on our side and carefully implemented in your menu.
I start my adventure at 18 years old, when my mother gifted me the Sommelier class in Rome.
There my already existing curiosity for cuisine became passion, during the third level of the course, when we studied the food-wine pairing. In that moment started a path of study on the double path of the Oenology and wine making University of Tuscia and the Boscolo Etoile Chef Academy where I built the foundations of my professional career.
After a brief youth experience of a restaurant opening in the surroundings of Viterbo I left my country to experience the other side of hospitality in the 5-stars hotel business.
I did my first experience in the Armani hotel in Dubai and it opened my eyes about hotel hospitality and reality in other countries, giving me the strength and confidence to face the next step in China, more precisely Changzhou, where I opened, as a chef de cuisine, the Tuscany Grill: a steakhouse in the Marriott hotel.
After two years I accepted an offer from the Regent hotel in Beijing where I managed their Daccapo restaurant as a chef de cuisine for two more years. After meeting my wife we decided to bring all those experiences in Italy to build a reality that could mirror my philosophy and my career path so we opened Crocus Restaurant in 2022.
In 2024 we went back to china for a brief consult as executive souls chef for Grand Hyatt Chengdu where I oversaw the reopening of their steakhouse and their banquet operations.
