Dear Guests

We are happy to announce that The Shy Chef was featured to the easyjet in-flight magazine for the month October 2011

Here is a link:

Easy Jet in Flight Magazine

Thank you for your beautiful comments and preference which help us continue the legacy of The Shy Chef providing a unique atmosphere and a beautiful social gathering.


Dear Guests


We have been planning a special dinner for the 24th of December, where The Shy Chef will be cooking with a guest chef for you , a special 6 course dinner, in an evening with surprises and lots of love for you and your friends or relatives for the Christmas days.

Contact us for availability for the Christmas Special

Thank you

Dear guests

We have some last seats left for the dinner on the 19th of November.  Contact us for more details. We are offering a 10% discount to anyone that brings with him/her to the dinner, the easy jet in-flight magazine for the month October that The Shy Chef was featured and reviewed  in.

Thank you

For booking and information:

Dear Guests

Due to a high number of requests, we have decided to open new slots from November to January . If you are interested in attending, please send us an email and we will be happy to give you more info about availability.

Thank you

The Shy Chef

Chocolate torte, 78% Valhrona Choco on top, 60% in the middle,Honey,Espresso coffee,cocoa,amaretto,saffron, lavender,raspberries, Valhrona Strawberry choco,Le Grenache dessert wine

Teaching our children about food

Tue 05 Jul 2011 @ 16:53 | story by Giulia Scarpaleggia

Two years ago our town organized the first Farmer’s market. I went there in the early morning full of expectations, it was the first time you could shop from our local producers gathered into the main square. There were the cheese mongers with the best cheeses produced with cow, sheep and goat milk in the nearby hills: the ricotta was so fresh and deliciously white that was still dripping tiny milk drops into the small baskets. You could also find a fine selection of sausages, salami and hams made with the local pork and the cinta sense, a kind of white and black pork whose meat and fat have a more intense flavour, something in between the normal pork and a wild boar.

Along with cheese and meat, the vegetables were the protagonists of the scene: ripe, still warm from the summer sun, they were arranged into large baskets according to shape and colour, a blaze of freshness from the fields directly into our main square. Time after time, many activities and producers were added to the farmer’s market: fresh herbs, homemade pasta and sourdough bread, eggs, raw milk, honey, wine and organic olive oil… a vivid painting of the best produce of our area. That first time I could not imagine that one year later I would have had my first cooking class for children during the farmer’s market.
Since then, once in a month I wear my most colorful apron and wait for the children to come to play with seasonal fruit, vegetables and cheese.

We have a goal: make the children appreciate fruit and vegetables, make them understand how a whole carrot or tomato look like, introducing them to the seasonal products. Strawberries are delicious, but only if you eat them when they are supposed to be naturally picked up. Winter is for crispy apples and tangy oranges, summer stands for ruby cherries and juicy peaches. We go shopping among the farmers stalls, filling our baskets with vegetables, cheese and golden olive oil, then we gather around a long table and it’s time to roll up our sleeves. The most important thing is to have them chop, stir, peel, beat, spread… make them play, make them work, make them assemble and season their meal and they will – if not appreciate – at least taste what they have cooked on their own, being it vegetables or fruit.

An example? At the beginning they didn’t even dare to taste fava beans, but eventually they shelled them, mashed them with fresh pecorino cheese and olive oil and then spread the green velvety cream over toasted slices of bread: at the end of the morning they were licking their fingers after having enjoyed a whole tray of fava bean crostini! You don’t have to hide fruit and vegetables in a dish, because children should learn to appreciate and eat veggies, they don’t have to be cheated, otherwise they won’t develop a personal awareness of the tastes of fruit and vegetables.

Tales are a good trick to have them eat things they usually don’t want to try: one of the first times we made fruit skewers, we were just at the beginning of summer and the fruit was juicy and sweet, yet they didn’t want to taste them. I told them a story about a fairy who covered the best fruit of the realm with snow (coconut flakes) and ice (coarse sugar) for the prince and the princess birthday party… they were so involved into the fairy tale that ate all the fruit, developing a new taste!

About the author: Giulia Scarpaleggia is a writer and she is passionate about Tuscan food. Giulia also has afood blog.


Hello All

This was the main course created by The Shy Chef, for the dinner on the 2nd of July


“Lamb Lump”  Lamb, marinated in rosemary, basil, thyme, minced shallots balsamic reduction sauce,Micro beetroot and rosemary foam,valhrona 76%, balsamic pearls

Mary had a little lamb” Main course: Lamb marinated for 24hrs in basil,rosemary,thyme,balsamic reduction and minced shallots brown sauce,almond-basil-Ginger sauce, balsamic micro foam 50%

Hello to everyone

This is the new blog of the amazing chef Roberto Cortez, who was also guest of the Shy Chef for three memorable nights!

Roberto’s Bio

Roberto has been a Private Chef for 14 years and currently reside in Los Angeles, California. He have had the honor of being the Personal Chef to Microsoft’s Paul Allen, Antonio Banderas, Melanie Griffith and Eddie Murphy, just to name a few. Although he has been classically trained in France(Ecole Lenotre, Ecole de Escoffier(Ritz Hotel), Bellouet Conseil, Le Cordon Bleu, and L’ Amandiers “Ecole de Soleil”), he’s also studied in Italy, Canada, Switzerland, Czech Republic,Poland and a seminar with Albert Adria at Spain’s Chocovic, as well.

Check it out

Dear Guests.

We would like to remind you that new slots have opened for April, May and June. For reservations :

Some seats left for the 16th of April

We will be handling dinners on the 23rd of April , and 1st of May also. Feel free to contact us for other dates as well.

This is a cool article by a guest that had a dining experience with us the last week. Check it out!

Looking forward to meeting you


Thank you

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March 2019
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