My love story with Tuscan food begins at six years old in the home’s kitchen at the stove next to my sicilian mother and my florentine aunt : a new world was unfolding while trying my very first pasta sauce.

During high school in my spare time I worked like an assistant cook and after getting my chef diploma I started my cooking career in several Tuscan Food kitchen and foreign restaurants improving my culinary skills.

Pursuing my true passion for wine and good  Tuscan food I had the opportunity to start collaborating in a real Tuscan farm where I learned how to make a good Chianti from the vineyard to the cellar.

MARCO BINAZZI – PROFESSIONAL CHEF

In this Real Tuscany Farm I also carry forward the ancient Tuscan heritage of Norcineria “the art of making ham, sausages and salami”.

I believe that the art of making food begins with the knowledge of the whole produce, foundation of all recipe and I love sharing our tradition cooking for gourmands.