Authenticity is the keyword. Our Italian chefs are selected based on their genuine cultural competence: many are of Italian origin or have worked extensively in Italy, some were trained in Michelin-starred restaurants on the peninsula (Massimo Bottura's Osteria Francescana, Niko Romito's Reale, Carlo Cracco's restaurants). They know regional codes, respect traditions, and refuse inconsistent fusions (no spaghetti bolognese, no cream carbonara, no nouveau riche-style scallops ravioli). Authentic Italian cuisine relies on respecting products and regionally codified recipes from centuries past – our chefs are their defenders, not their distortors. If you're looking for "French bistro Italian cuisine," that's not our approach.

Absolutely, it’s actually very much appreciated. For a Piedmontese 100% menu: vitello tonnato, agnolotti del plin with roast gravy, brasato al Barolo, and panna cotta with Langhe IGP hazelnuts. For a Tuscan 100% menu: crostini with lampredotto, pappardelle with wild boar, bistecca alla fiorentina, and cantuccini with vin santo. For a Sicilian 100% menu: caponata, pasta alla Norma, swordfish with citrus, and cannoli with Bronte pistachios. For a Neapolitan and Campanian menu: antipasti featuring DOP buffalo mozzarella, Neapolitan pizza baked in a wood-fired oven, pasta with San Marzano tomatoes, and rum baba. For a menu from Puglia: burrata from Andria, orecchiette with cime di rapa, lamb with herbs, and panforte. Specify the region you’re interested in—or let the chef take you on a culinary journey through several Italian regions to discover the diversity of the peninsula.

Yes, that's the absolute hallmark of a serious Italian chef. Fresh pasta is systematically made the same morning as your dinner — Label Rouge farm eggs for yellow-egg pasta (tagliatelle, pappardelle, tortellini, ravioli), re-milled durum wheat semolina for egg-free Southern pasta (orecchiette, cavatelli, busiate, pici). The chef brings their pasta machine or shapes them by hand according to traditional recipes. For stuffed pastas (agnolotti, ravioli, cappellacci, tortellini), they also prepare the filling on-site or in the morning as needed for resting. This live cooking is part of the Italian signature and gives the pasta incomparable quality. For very large formats (40+ guests), some of the work can be done in advance, but the pasta still remains fresh for the day.

Yes, it's a very popular option, especially for children's birthdays and casual gatherings. Several of our Italian chefs have a mobile pizza oven (Ooni, Effeuno, Gozney) that they transport and set up in your garden or on your patio. The chef prepares the dough in the morning (12 to 24-hour proof), brings high-quality toppings (buffalo mozzarella, San Marzano tomatoes, Parma ham, spicy salami, seasonal vegetables, optional summer truffle), and cooks the pizzas in front of the guests at 400-500°C for an authentic Neapolitan pizza. It's a spectacle, entertainment, and a meal all in one. For children, they can participate in stretching the dough – always a hit. The setup works for 10 to 40 guests. Please let us know if you have an outdoor space or a well-ventilated indoor space (wood-fired ovens generate heat).

Yes, and it's an exceptional experience. The Alba white truffle (Tuber magnatum pico) is available from October to December, with a peak in quality in November. During this season, several of our Italian chefs offer complete menus featuring this rare product: perfect egg with grated truffle as an appetizer, tagliolini with butter and freshly grated white truffle (the iconic Piedmontese dish), risotto al Barolo with truffle, fonduta valdostana with truffle, Piedmontese beef with browned butter and truffle. The white truffle is always grated fresh, in front of the guests, using a special grater. Sourcing requires 5 to 7 days' notice and a significant budget (Alba white truffles trade between €2,000 and €7,000 per kilo depending on quality and season). For a more accessible experience, Italian black truffles from Norcia are available year-round at a reasonable price. Please specify your truffle budget when you make your request.

Absolutely, and that's an exciting dimension. Our Italian chefs generally have a great understanding of wines from the peninsula and can suggest wine and food pairings centered on the great Italian appellations: Barolo and Barbaresco from Piedmont (for stews and agnolotti), Brunello di Montalcino and Chianti Classico from Tuscany (for bistecca fiorentina and wild boar pasta), Bolgheri for grand gastronomic pairings, Etna Rosso from Sicily (with flavorful pasta and meats), Soave and Lugana for whites, Verdicchio and Greco di Tufo, Franciacorta DOCG and Prosecco di Valdobbiadene DOCG for sparkling wines. For dessert, pairings with Vin Santo from Tuscany, Moscato d'Asti, Passito di Pantelleria. If you wish to open certain Italian bottles from your cellar, the chef will compose a menu designed to enhance them. For more complex cases (vertical tastings of the same estate, great vintages), a dedicated Italian sommelier can assist with the service.

Italian cuisine is one of the most versatile for home dining. It works perfectly for 4 to 25 guests in a classic dinner format (appetizers, pasta, main course, dessert), with a single chef for up to 12-15 people. For larger festive gatherings (20-60 guests), it's ideal thanks to its sharing traditions: antipasti to share, large pizzas cooked in a mobile wood-fired oven, DOP cured meats on platters, and pasta served buffet-style. For pizza parties (10-40 guests), a chef with their mobile oven orchestrates the live cooking experience in front of guests. For traditional Italian celebrations (Italo-French weddings, Orthodox baptisms, mixed-couple anniversaries) that often bring together 30 to 80 guests, Italian catering teams can be mobilized (chef + 1-2 assistants + table service). Please specify the exact number of guests and the desired format when making your request.