Our menu has been expertly designed by Chef Antonio Piro to meet the different needs of the clients that visits the bistrot each year. He offers a culinary proposal with a typical Italian flavor to enhance the authenticity of our beautiful Country. Born in 1965, Antonio Piro studied at the catering school in Sciacca (Agrigento). He then worked in hotels and restaurants across various Italian locations, collaborating with internationally renowned chefs. In 1989, he joined Hotel Brunelleschi in Florence, as the food&services manager and head chef for 17 years. He has received numerous awards, including being part of the Collegium Cocorum, the title of Master Chef and Executive Chef from the Italian Chefs Federation, recognition as a "Disciple of Auguste Escoffier," and inclusion in the Chaine des Rotisseurs. In 2009, he joined a major Florentine restaurant group as Executive Chef and recently took on the role of Chef at Bar Il Molo in Varenna. His passion extends beyond the kitchen to share his culinary experience through the writing and publication of "Open Kitchen," a manual that narrates a story of flavors, environments, and people. His mantra is, "Cooking is a bit like telling a story."