Silvia Baracchi

Chef Silvia Baracchi's core ethos is rooted in cultivating a profound empathy with her guests, translating genuine hospitality into a transformative culinary experience. This goes beyond mere service; it is the fundamental philosophy breathing life into Il Falconiere. Her kitchen is "viscerally territorial," drawing endless inspiration from the Tuscan countryside that serves as her muse. She continuously evolves her cooking by experimenting with local flavors, always staying true to her roots. This intimate connection to the land is evident in her ingredient sourcing, with a strong emphasis on "zero-kilometer" products from her estate, including prized Chianina beef, garden vegetables, Baracchi winery's wines, and house-produced extra virgin olive oil. Her commitment to sustainability is further underscored by collaborations with local producers and the implementation of a vertical hydroponic farm for water-efficient cultivation. Baracchi's creativity often blossoms in moments of quiet introspection and solitude—during morning reflections, solitary drives, or peaceful moments under a tree. This personal space allows her to envision new recipes and unusual pairings, which are then brought to life through passion, meticulous research, and constant testing. She believes the secret to sustained excellence is unwavering enthusiasm and a daily commitment to astonishing guests, always maintaining a grounded connection to the territory while embracing new stimuli. Silvia Baracchi's culinary approach is a masterful fusion of "cucina d’autore" (authorial cuisine) and deep Tuscan heritage, distinguished by continuous experimentation with local flavors and a sophisticated understanding of contrasts. She artfully balances sweet with savory, and bitter with sweet, frequently incorporating fruit to enhance meat dishes. Her profound appreciation for ingredients is highlighted by her favorite to cook with: the egg, which she prepares "in every way imaginable," seeing it as a symbol of perfection and life. Intriguingly, she also embraces a "foreign" ingredient, passion fruit, integrating it widely across her menu from meat and fish preparations to desserts, showcasing a bold yet harmonious blend of global and local influences. This innovative spirit is collaboratively nurtured with her Executive Chef, Richard Titi, and her dedicated brigade, ensuring a constantly evolving professional journey. A quintessential element across all her creations is a drizzle of extra virgin olive oil from the Baracchi estate. Among her most legendary and enduring dishes, which are permanent fixtures on Il Falconiere's menu, are the *Piccione ripieno di salsiccia e carciofi* (stuffed pigeon with sausage and artichokes), a cherished family classic adapted seasonally; the traditional *Pici* pasta; and the *Purè all’aglione* (mashed aglione garlic), an exceptional ingredient she utilizes in numerous preparations. Her personal favorite, the *Lepre in dolce forte* (hare in sweet-sour sauce), exemplifies her love for striking contrasts, offering a sublime taste profile of dark chocolate, vinegar, sugar, and pine nuts.

Career

• Chef-Owner at Il Falconiere, Cortona