Honoring Italian tradition, crafted for today.
CUCINA was born from a deep respect for the slow, deliberate culinary arts of Italy. From the rolling hills of Tuscany to the rugged coastlines, our dishes celebrate generational wisdom where quality ingredients define the plate.
Each morning, our chefs transform stone-milled flour into fresh pasta, shaped by hand. We work with local growers to ensure our seasonal vegetables and estate oils arrive at our kitchen at the height of their natural character.
“Great Italian food is not about complexity; it is the art of honoring the ingredient and letting its true flavor shine through.”
Chef Marco Conti
Executive Chef
Ancient techniques
Slow-fermented sourdough and bronze-cut pasta, prepared daily in our kitchen using time-honored methods.
Seasonal harvests
Fresh produce from local farms, cold-pressed oils, and wild herbs gathered at their peak of flavor.
Warm dining ritual
Intimate candlelit spaces designed for connection, wood-fired hearths, and curated regional wines.
The artisans behind every plate
Every dish begins with personal heritage. From the misted hills of Modena to coastal Liguria and the vineyards of Chianti, our kitchen is led by masters dedicated to timeless Italian craft and seasonal integrity.
Executive Head Chef
Hand-Rolled Pasta · Wild Foraged Truffles · Heritage Aceto Balsamico
Senior Sous Chef
Wood-Fired Hearth · Tyrrhenian Seafood · Cold-Pressed Taggiasca Oils
Head Sommelier
Biodynamic Cellar · Low-Intervention Vintages · Amaro Master Classes
Experience our team's seasonal tasting menu crafted fresh every evening.