We select the best. The Cuisine of San Pietro a Pettine, since its inception, has been centered around the truffle and its many expressions on the palate. It is impossible to think of another starting point. But from here, we have gone beyond to explore new and surprising realms of taste, finding new creative impulses within the dishes through refined pairings that play with textures. The key concepts behind Chef Alice Caporicci’s cuisine are those of removing and refining, getting to the core of Umbrian tradition through an innovative perspective that focuses solely on meticulously selected ingredients.
The culture of the land and the care for fine dining
Everything revolves around the truffle but not only
Let's explore new realms of taste
The future is female: Chef Alice and a family story
A team that is a family where heart and creativity go hand in hand with the quality of the raw materials from our Umbrian land. At the helm is Alice, the second of the three daughters of Carlo Caporicci, the heir to a long family tradition that has made the Estate and its gifts shine around the world. Alice is the perfect interpreter of a story filled with passion and love for the fruits of the land, with an unconditional passion for truffles.
Tradition, research, and passion
Good food and passion. We are an integral part of this land that hosts us: a simple yet complex, unique and extraordinary bond. Our dishes originate from here, from the love for the woods, the scent of freshly harvested truffles, the animals that accompany us, the silence of dawns, and the wonders of sunsets that greet the Estate of San Pietro a Pettine. Alice Caporicci’s cuisine is the synthesis of this love for rural tradition and devotion to good food that comes from the hands.
Raw materials and territory
A revealed secret. In the kitchen, raw materials, creativity, and tradition transform chemistry into the magic of flavor. The ingredients are simple, yet absolute: they come from the Umbrian land surrounding the Estate. We carefully select every element that ends up on the plate and every day seek new flavors rooted in our history as agricultural producers. The starting point is truffles, complemented by local, high-quality products that enhance our cuisine.
