Handcrafted Tradizione,
Rooted in Italian Soil
Founded on generations of family culinary secrets, FRESCO unites the soul of rural Italian trattorias with contemporary fine dining in the heart of the city.
Materia Prima
Single-estate olive oil pressed from centuries-old groves in Lucca.
From Tuscan Hills to Metropolis
Our journey began with a simple belief: genuine Italian food does not chase trends. It honors the harvest, cherishes regional microclimates, and treats time as an indispensable ingredient.
We forge exclusive partnerships with boutique generational producers across Emilia-Romagna, Campania, and Piedmont. From cave-aged pecorino to cold-extracted vintage oils, every element on your plate has a provenance you can trace and savor.
"When you cook with reverence for the harvest and the hands that nurtured it, the simplest dish becomes an unforgettable celebration."
Chef Lucia Romano
Head Chef & Culinary Director
Old-World Technique
Every pasta shape is hand-rolled daily on seasoned beechwood boards using heritage brass dies and unhurried natural proofing.
Direct DOP Imports
Cold-pressed olive oils from small Tuscan groves, 24-month Parmigiano-Reggiano, and hand-harvested San Marzano tomatoes.
Modern Gastronomy
Classic regional recipes thoughtfully reimagined with seasonal local produce and contemporary culinary precision.
Handcrafted Maestria & Culinary Heritage
Meet the master pasta artisans, executive chefs, and cellar sommeliers whose lifelong dedication shapes every seasonal dish at FRESCO.
Chef Lucia Romano
Head Chef & Culinary Director
With over 20 years of experience in Italian cuisine, Chef Lucia brings authentic regional flavors and innovative culinary techniques to our kitchen.
“Hand-rolled Pappardelle with Wild Boar Ragù & 36-Month Parmigiano”
Sommelier Marco Bianchi
Head Wine Curator & Cellar Master
Marco's expertise in Italian wines ensures perfect pairings for every dish and a curated cellar list highlighting rare regional DOCG terroirs.
“Cellar Reserve Barolo Monfortino & Tuscan Amphora-Aged Sangiovese”
Matteo Rossi
Maestro Pastaio & Dough Artisan
Raised in Bologna's artisanal pasta workshops, Matteo shapes every strand of fresca pasta by hand each morning using imported stone-milled semolina.
“Tortellini in Brodo di Cappone & Silk-Ribbon Tagliolini”
Giulia Donati
Head Pastry Chef & Panificazione
Giulia reimagines timeless Italian dolci through balanced sweetness, fragrant citrus oils, and single-estate Bronte pistachios.
“Smoked Mascarpone Tiramisù & Warm Pistachio Cannolo”
“Every plate we send from this pass represents the soil, sun, and generations of Italian artisans who preserved these ancient flavors.”
— The Culinary Brigade at FRESCO