Valeria Piccini, chef of the Da Caino restaurant in Montemerano, is one of the most emblematic figures on today's gastronomic scene. With two Michelin stars and a career founded on a love of territory and tradition, she has transformed a family osteria into one of the most renowned restaurants in Italy. Thanks to her commitment and respect for raw materials, she has taken Maremma cuisine to an international level.
Valeria Piccini was born in Manciano, Tuscany, but her destiny is tied to the village of Montemerano, where she met and married Maurizio Menichetti, whose father, Carisio, ran a small trattoria called Da Caino. After graduating as a chemical expert, she decided to dedicate herself to cooking, working side by side with her mother-in-law Angela. The latter passed on to her the secrets of her Maremma roots, which Valeria decided to reinterpret with a more refined and contemporary touch.
In 1987, she took over the reins of the business and began to develop a philosophy that combines rural culture with creativity. After years of work, the first great recognition arrived: in 1991, the restaurant was awarded its first Michelin star, followed by the second in 1999.
She also collaborates with the St. Regis in Florence, where he directs the Winter Garden by Caino, taking his culinary art out of Tuscany. Her dishes are a tribute to the simplicity and recognisability of ingredients, such as the iconic Cheese and pear tortelli and Wild boar scented with wild fennel.
With the support of her son Andrea, who takes care of the cellar and service, the chef continues to experiment, maintaining strong ties with her land and its traditions. Da Caino is a must for anyone wishing to savour the essence of the Maremma in an elegant setting.
