CHEF MASSIMO ROMANO
Tuscan chef Massimo Romano’s passion for cooking began long ago when he was a kid in his family's restaurant. After studying hotel management, he started to excel in the field. He’s worked all over Italy and abroad: in major restaurants in Moscow, Lisbon, Paris and London, including even some Michelin starred ones. A few years ago he returned to Italy, bringing with him a wealth of experience that he now puts to good use at Ristorante Enoteca Meucci.
Chef Massimo’s cooking explores Tuscan traditions, with a nod to innovation and research.
One of Chef Massimo’s great passions is slow cooking at low temperatures. An abundant use of aromatic herbs from the area are also one of his signature touches.
For us not only is the form important, but also the substance. Our primary mission is attention to prime, quality ingredients and the selection of excellent producers.
Our menus faithfully follow the seasonality of the ingredients. We provide contemporary appetizers and house-made first courses. Fresh pasta is prepared directly in our kitchen thanks to the expert hands of chef Massimo Romano.
Meat and fish are cooked with cutting-edge techniques that respect and enhance their authentic flavor. Among our menus, you will also find a vegetarian section. And for desserts, we offer sumptuous treats for any palate.
Our highly qualified staff will be happy to describe the ingredients used to prepare the dish, suggest a possible food pairing, or provide details of the cooking process.