Desinare
DESINARE is a contemporary space with an old soul, a space for learning new gastronomic experiences in the company of people who regognize the incredible value of food culture and its ability to convey the many emotions, both great and small, of everyday life. It’s a new type of cooking school, a fusion of culinary knowhow and artisanal style in a convivial setting that lends itself to tastings, social gatherings, events, and presentations, alongside a cookshop that reflects the DESINARE philosophy of quality and tradition.
DESINARE is an old-fashioned Florentine term for that time of the day when the family would gather around the table to dine. It refers not just to the act of eating but to the ritual of conviviality, the need to take a break from work to talk, exchange ideas, renew the bonds of love that have long been at the heart of our domestic culture. Inspired by this concept, we wanted to create a place that was open to food in the broadest, most all-encompassing sense of the term: not just a source of pleasure and sustenance, but a repository of knowledge, ideas and emotions.
DESINARE was created inside the fascinating Florentine workshop and showroom of Riccardo Barthel, one of the most fascinating and suggestive places in the city,
one of the most fascinating and suggestive places in the city, created where the ancient knowledge of craftsmen meets the modern sense of beauty
and where some of the most exclusive interior and design projects in the world are still born.
DESINARE was conceived as a natural extension of the refined, yet authentic domestic world of Riccardo Barthel, a place where age-old craft wisdom meets contemporary aesthetic sense, where the pleasures and culture of the table can be shared.
Who we are
DESINARE was born from Francesco's passion for quality food and wine and from the desire to create a place where some of the most talented and brilliant protagonists of the Italian food and wine scene can share their knowledge with other enthusiasts.
Chefs
Maria Valiani
Behind her elegant style hides a woman with great character and technique.
Maria Valiani’s talent is multifaceted: expert sommelier, food lover, and engaging teacher, she is equally passionate about wine and art, which she interchanges and includes—in an extremely organic way—in her lessons. Creative and selective in her choice of products, Maria combines simplicity and tradition with a curiosity for international flavors in each of her dishes.
Martinaverde Stoppioni
I wonder if when her parents gave her that name, they already knew what it would mean to her. An art historian who cultivated the passion for natural food as a self-taught. For the past 10 years, she has been teaching plant-based cooking classes, where she brings together all her passions—talking about culture, environmental respect, mindful eating, local traditions, and seasonal ingredients. Her approach is inspired by Tuscan and family culinary traditions, with a touch of innovation.
Emmanuel Riveira
The three pillars of the cuisine of Emmanuel, a native Argentinean and Tuscan by adoption, are: valorisation of raw materials, respect for sustainability and seasonality. His simple yet demanding dishes emphasise each element, perfectly balancing each taste and flavour as well as tradition and innovation. It is from this combination that the multi-sensory experience of his cuisine is born.
Irene Nava
Behind her love for cooking and inexhaustible curiosity about the world around us, Irene hides a deep passion for history and gastronomic culture. Attentive to simplicity and quality ingredients, Irene loves to experiment, combining tradition and innovation. Her cooking reflects her love for local and genuine products, without forgetting a touch of creativity. For her, cooking is a way of communicating, sharing with others her curiosity, taste for authenticity and discovery of new flavours.
Ioanna Gkalina
The kitchen is her way of communicating—an art form through which she expresses creativity and passion. Every dish she creates tells a story, blending flavor, tradition, and innovation. Ioanna loves to mix ingredients, colors, and textures to craft something truly unique. What sets her apart is her view of cooking as something magical—both a place and an art—that lifts the spirit, brings people together, delights the palate, and sparks smiles.
Giuseppe Ricchiuti
A self-taught chef, Giuseppe has dedicated years to cooking, driven by a deep and enduring passion. In 2020, a pivotal experience sparked an even greater interest in the culinary world, leading him to devote more time to studying gastronomy until it naturally evolved into a professional path. With a particular love for baking and large leavened products, he has developed a culinary vision that balances precision with creativity. Giuseppe sees tradition as an essential starting point—a foundation from which to explore, innovate, and break the rules.
Francesco Santoro
A young self-taught chef driven by a deep passion for the world of cooking and food and wine culture. He constantly explores new flavors, techniques, and parings, aiming to create dishes that are not only enjoyable to eat but also tell a story and evoke emotions. Francesco enthusiastically dedicates himself to researching innovative recipes and original pairings between food and wine, in order to offer engaging, fun, and convivial culinary experiences.
Valentina Di Marco
For Valentina, cooking is a language made of precision, passion, and emotion, and pastry is its most elegant expression. Already an AICI-certified Italian cuisine instructor, she further enriched her background with French training at the Ducasse schools and Le Cordon Bleu Paris, where she refined both her technique and sensitivity.
Her cuisine blends Italian tradition with French rigor, and in the classroom she conveys method, creativity, and a true love for pastry.