Relais Chateaux
Ristorante Lunasia
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Luca Landi


Originally from Garfagnana (Lucca), Luca Landi has been passionate about cooking and finding delicate harmony in flavors since he was a child.
Right out of school, he began his career under the guidance of Angelo Paracucchi before coming into contact with the haute cuisine of Jean Micheal Brawart MOF, chef at Paris’ Closerie des Lilas. He then worked with chef Frank Cerruti at Le Louis XV – Alain Ducasse à l’Hôtel de Paris in Monaco.
At Florenc’s Enoteca Pinchiorri, he worked alongside Italo Bassi and Riccardo Monco and, in 2003, he began creating new flavors of gelato, such as his savory gelato with which he won the Gelato World Cup in 2009. He opened Ristorante Lunasia in 2004 and earned his first Michelin star in 2011.
While he awaited the restyling of Hotel Plaza e De Russie to return to the Lunasia, he traveled the world in order to further hone his craft alongside chefs with three Michelin stars in the United States and Japan. In California, he collaborated with David Kinch, considered to be the best American chef in the Pacific region. In Chicago, Landi worked with Achatz Grant at Alinea, the world’s best restaurant atop Fine Dining Lovers’ Top 100, as well as alongside John Shields, one of America’s most loved chefs among industry experts—both journalists and other chefs. In Tokyo, at the Nihonryori RyuGin, he learned the secrets of Seiji Yamamoto’s kaiseki cuisine while working alongside a true monument to culinary tradition throughout Japan.

the recipe of luca landi

Farrotto creamed with pecorino cheese cuttlefish and marjoram cream

Ingredients for two people:
170 grams of spelt
500 grams vegetables broth
1 fresh onion
60 grams grated pecorino cheese
2 cloves of garlic
some sprigs of fresh marjoram
300 grams clean cuttlefish
60 grams mascarpone cheese
30 grams grated Parmesan cheese
50 ml white wine
salt, pepper and extra-virgin olive oil

Soak the spelt in plenty of cold water for 8 hours. Brown the whole but peeled garlic in a saucepan with a little oil and add the sprigs of marjoram, turn off the heat and infuse. Cut the cuttlefish into small pieces and season them in the casserole, add the white wine and let it evaporate. Remove the garlic and the sprigs of marjoram and blend the cuttlefish cooked with mascarpone, parmesan and a little raw extra virgin olive oil. Adjust to taste with salt and pepper, keep warm.
In a saucepan simmer the chopped spring onion with a little oil, add the soaked and drained spelled from the soaking water, simmer it with the bottom for a few minutes and cook it in about 10 minutes, adding the hot vegetable broth, cooking over medium heat. Once the spelt is cooked, stir in the oil with raw oil and Parmesan and adjust the taste with salt and pepper. Spread the orzotto on the plates well spread and season with the squid cream placed on the surface. Decorate with fresh marjoram leaves.
Enjoy your meal!