Florence Food Studio

Chef Benedetta Vitali has lived and worked all her life in Florence, Italy. In 1979, she co-founded the popular restaurant Cibrèo, offering their fellow Florentines a connection to a traditional Tuscan cooking style that had been all but forgotten in the postwar trend of convenience foods. Giorgio Pinto’s educational path ran along two parallel rails. On one side his studies: Master Degree in Philosophy and Post-Degree Specialisation in Innovation Economy gave him a theorically oriented and interdisciplinary approach to his work. On the other his “Boots on the ground” training in the hard world of Restaurants, from “pealing potatoes”as an apprenctice to run a kitchen as Head Chef and managing his own Restaurant for a few years. After a first part of his career succesfully spent in the world of fashion, Meri decided to switch off and dedicate herself to her greatest passion: cooking. She attended a professional school for chefs and experienced in several florentine restaurants and worked for catering and private events organisation companies.