Handcrafted Tradizione,
Rooted in Italian Soil
Born from generations of family secrets, FRESCO blends rural Italian trattoria soul with refined city dining.
Materia Prima
Estate olive oil pressed from ancient groves in Lucca.
From Tuscan Hills to City
Our journey began with a simple belief: genuine Italian food honors the harvest, cherishes regional microclimates, and treats time as an ingredient.
We partner with boutique producers across Emilia-Romagna and Piedmont. From cave-aged pecorino to vintage oils, every element has a traceable provenance.
"When you cook with reverence for the harvest, the simplest dish becomes an unforgettable celebration."
Chef Lucia Romano
Head Chef & Director
Artisan Methods
Hand-rolled pasta crafted daily on seasoned boards using traditional brass dies and slow-fermentation techniques.
Direct Sourcing
Cold-pressed oils from Tuscan groves, aged Parmigiano-Reggiano, and vine-ripened San Marzano tomatoes.
Modern Kitchen
Classic regional recipes refined with seasonal local produce and precise, contemporary culinary craft.
The talent behind our kitchen
Meet the experts dedicated to bringing the authentic flavors of Italy to your table through seasonal ingredients and passion.
Chef Marco Valenti
With a quarter-century in Italy's top kitchens, Marco blends classic technique with seasonal innovation. He works closely with local farmers to bring the freshest regional ingredients to every plate, ensuring an authentic, modern Italian dining experience.
Signature dishes
Hand-Rolled Tagliatelle al Tartufo • Slow-Roasted Ossobuco • Wild Boar Pappardelle
Chef Elena Ricci
Elena curates our extensive cellar, focusing on small-batch Italian producers. Her philosophy centers on the perfect harmony between regional wine and seasonal cuisine, guiding guests through the diverse landscapes of Italy's finest vineyards.
Signature pairings
Barolo & Aged Pecorino • Crisp Vermentino & Seafood • Amarone & Braised Meats
Join us for an unforgettable dining experience.
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