Silvestro Vacca is an expert of good food and from his hands were born courses present all over the world (Sardinia, Tuscany) With more than forty years experience, has cooked for the best palates in visit between Milan and Florence.
The Sagrestia of the Tuscany capital has seen him in kitchen of greatest success and in the florentine streets and it still fells the smell of his swordfish in pink pepper praised to Europe and by Gourmet magazine.
In the last years, the inspiration for Silvestro is expressed especially in Lombardy where he recently decide to retire in the rich countryside of Brianza to dedicate his devote soul, heart and cooker in creating traditional dishes renewed in presentation and selection of the best local products.
The cuisine of Silvestro reflects entirely his own person: on the one hand he loves to experiment and create new flavors, on the other hand is always careful to preserve the tradition of the highest quality italian cuisine.
His latest invention meets always customer's excitement: the "menu in pillole" is the essence of the flavor and joy of the palate.