from Vanna to Alessandra...
from Vanna to Alessandra...
Our Kitchen
Our Cooking
From Vanna to Alessandra
In 1997, Alessandra Fiorani stepped into the kitchen, accepting the challenge of becoming the family restaurant’s head chef, taking over from Vanna.
Entirely self-taught, day by day—driven by her strong character and creativity—she began to experiment, crafting dishes that grew ever more complex and original.
Her creations are deeply rooted in the territory, in tradition, and in top-quality ingredients, reinterpreted with a modern, personal touch.
A complete cuisine, rich in flavor—and a feast for the eyes.
Today, Alessandra Fiorani is joined by an outstanding brigade: Giovanni Perini, Pietro Caselli, and Natalyia Dyakiv.
They work side by side every day, in perfect harmony.
The enthusiasm they bring to the kitchen shines through in the dishes, where Tuscan tradition meets contemporary flair.
Refined, respectful techniques bring out the very best in every selected ingredient. The pairings are bold yet always balanced, in full accord with her philosophy—a cuisine that celebrates the beauty of life through food and creativity.
Our Cooking
Philosophy
Sustainability is another key pillar at BocconDiVino: we avoid waste and shop consciously, choosing products that are as organic and as local as possible.
Every year, 2,500 kilograms of CO2 are saved thanks to the introduction of micro-filtered water. We also launched an online menu to cut down on paper and ink—though a few printed menus remain for the nostalgic. These meaningful choices help us make small but important strides to safeguard everyone’s future.
UOVO
Boccon DiVino
Our tasting menus
Our tasting menus are always available—and especially recommended—for tables of six or more:
“La Tradizione” — a selection of the most historic, meaningful dishes that Alessandra proudly reprises with her elegant touch, deeply tied to our family’s story. From 1992, always the same menu
“Quel Qualcosa in Più” — a more modern, creative menu that fully brings tradition together with contemporary flair, changes every month, following the seasonality of the products and the imagination of Chef Alessandra Fiorani.
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Cousine
Cousine
Oh, Egg—My Love!
If there’s one ingredient that never goes missing from our menu, it’s the egg. But of course, special eggs: organic, from happy hens that roam free and eat what they prefer.
That’s why you’ll notice our pasta has a pale yellow color: there’s no corn in their diet—only what they find naturally.
A wholesome, flavorful egg shows up not only in our fresh pasta—skillfully made by Natalyia—but also in the “Egg 68,” in desserts, and in sauces…
We source from: Uova Toscane by Elia Nicoletti.
Ingredients
