Perbacco Restaurant will be open to the public from May 1st for lunch and dinner
Reservation required
Takeaway option remains available

CHEF

His story between passion, creativity and experience

2003
Opening of Ristorante Perbacco
2006
Professional course with Marco Stabile
2007
Started his social & business catering services
2008
Professional course with Claudio Venturini at "Cordon Bleu", Florence
2012
Creative cuisine course with Francesco Mastronardi
2014
Low-temperature cooking course with Marco Pirotta at “Al Fresco"
Specialization on chocolate with Gianluca Aresu
2016
Cooks Association course with Mauro Sciancalepore
Cooks Association course with Angelo Biscotti
2017
Chosen to be part of the Regional Union of Cooks’ team, headed by Chef Maria Luisa Lovari
Since June, the restaurant has been considered an Italian excellence and later on it has been recognized by the Italian Cooking Academy of the Valdarno area

lo staff

Top quality raw ingredients, high-standards cuisine, original and fancy recipes: these three elements represent one of the best features of our constantly-evolving reality, where a staff of professional workers can take care not only of the menus but also of the whole restaurant settings&fittings to perfection, so as to guarantee that every event has its unique style.

Che si tratti di un catering per una cena, dell’organizzazione di ricevimenti o di eventi aziendali, Perbacco è in grado di interpretare le idee ed i desideri dei propri clienti, trasformando ogni occasione in un momento indimenticabile nel gusto e nello stile.

Marco

Mattia

Alessio

Giada

Serena

Alice

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