text Sabrina Bozzoni
Chef Antonio Iacoviello and his cuisine at Castello di Spaltenna
A journey between Tuscan flavors and contemporary creativity in the setting of Chianti
What struck you when you arrived at Castello di Spaltenna?
The beauty and history of the Castle are immediately striking. It’s a truly fascinating, authentic place, where every detail has been carefully preserved. You can feel the weight of a thousand years of history – it’s thrilling to become part of it.
How did you develop the culinary identity of Il Pievano?
As soon as I arrived, I set out to meet local producers and understand how they work with raw ingredients. My menus tell a story of Italy, my personal experiences, and a few global touches, like Japanese techniques.
How do you blend Campania, Japan, and Tuscany?
Campania is the heart, Tuscany is in the ingredients, and Japan is in the techniques. I don’t see them as separate worlds, but as elements that blend together naturally. Each one plays a specific role in the way I cook.
What’s the link between your three new menus?
There’s always a hint of bitterness – never overpowering – that runs through them. And then there’s the surprise element: a flavour or a texture you didn’t expect. They speak the same language, with different nuances, each designed to surprise and engage the palate.
How does Chianti find its way into your dishes?
Through local ingredients and a direct connection with those who grow or produce them. I’m rediscovering game meat, which has deep roots here. Telling the story of the land through food is a gesture of love.
What does ‘going back home’ in the kitchen mean to you?
It’s about rediscovering the flavours of childhood, the emotions tied to memories. Every time it happens, it’s like going home again. It’s an intimate journey, shaped by memory and heart.
