ANDREA CORTONESI

As a winegrower in Montalcino, he inherited from his farming family his love of this earth, his passion for his work, and his respect for nature in all of its facets. But farming is his avocation through personal choice, and wine is his privileged focus. His location in Montalcino might make this choice obvious, but “how the wine is made” springs from an interior compulsion that goes far beyond the search for a result to become an investigation into his own deepest self. His wines and his restaurant reflect his principles of faithfulness and humility. Towards nature, in its wine and food, towards his fellow human beings, towards his corner of earth, its culture, and in all the important matters of life. For Andrea Cortonesi, every bottle, each dish must clearly transmit a sensory experience true to its origins as well as a modicum of happiness.

CORNELIO

Chef. Stationed in front of his stove as if it were the keyboard of an organ, with nature writing the score through its changing seasons and offerings in the market and with Cornelio selecting the right chords with which to interpret them. He relies on a rich professional experience that began in Tuscany’s Maremma and in other regions of Italy, then onto the international stage, beginning with France, then moving out to the greatness of far-off oriental traditions. Now at the peak of his profession, he now realizes that it is from the Tuscan tradition that he draws his strength, inspiration, and deep experience. Other contributions, in particular from the French tradition, enrich his repertoire. He met Andrea Cortonesi when the latter was looking for a chef who could partner with him in meeting the challenge represented by his Enoristorante, one who would possess two qualifications: professionalism and a desire to give of himself, reflecting Cortonesi’s philosophy. Cornelio came back from the international stage and took up the challenge of bringing to Siena something at the same time both original and authentic.