Nello
A New Nello
Nello
San Casciano in Val di Pesa (FI)
Federico Migliori
Federico MiglioriJRE chef Federico Migliori is the chef-owner of Nello in San Casciano in Val di Pesa, which he runs with pastry chef Chiara Zanetti. His cooking is built on few ingredients, chosen for flavour and seasonality, then pushed with precise techniques such as grilling, fermentation and oxidation.
Michelin Guide mention
16th-century cellar
Sicilian roots in Chianti
Tuscan Cooking with Modern Tools
JRE chef Federico Migliori builds plates with a small number of high-quality ingredients and a clear idea behind each one. Grilling, fermentation and controlled oxidation are part of the work, used to push flavour and keep the ingredient in focus. Sicilian memory shows up in aromas and seasoning, while the structure stays Tuscan and seasonal. The menu moves between land, sea and vegetable-led dishes, with options for a longer tasting route when you want the kitchen to set the pace. Expect precision, depth, and clean finishes.
Cellar Tastings
Wine is central at Nello, and the restaurant’s cellar is part of the experience. A small door by the counter leads down to a 16th-century space that holds bottles dating back to the 1940s, alongside a concise, intentional list for the dining room. You can book private tastings in the cellar, guided through older vintages and current finds, with a focus on Chianti and nearby producers. The by-the-glass selection is broad for this level, with around 60 labels chosen to match the menu and the season.
Gateway to Chianti
San Casciano in Val di Pesa sits south of Florence, at the northern edge of Chianti Classico, with vineyards and olive groves starting almost immediately outside the historic centre. It is an easy base for wine estates in the Pesa Valley and for day trips into Florence, while still feeling like a working Tuscan town. You can walk the old centre, take in views from the Torre del Chianti, and plan tastings across the surrounding hills. Nello fits the location: local, grounded, and quietly ambitious.
The Wine Archive
The cellar programme at Nello is built for people who like context, not just labels. Older bottles are stored downstairs and brought out with care, while the dining-room list stays tight and readable. Chiara Zanetti’s pastry work also shapes the pairing side of the meal, with wines selected to carry through to dessert, not stop at the main course. If you enjoy exploring producers in small steps, the by-the-glass range makes it easy to taste widely without turning the table into a formal tasting.
“A historic cellar, a modern table.”
Contact
HERE YOU FIND US
HERE YOU REACH US
Opening times
| DAY | LUNCH | DINNER |
|---|---|---|
| Monday | - | 19:30 - 22:00 |
| Tuesday | - | - |
| Wednesday | - | 19:30 - 22:00 |
| Thursday | - | 19:30 - 22:00 |
| Friday | - | 19:30 - 22:00 |
| Saturday | - | 19:30 - 22:00 |
| Sunday | 12:30 - 14:30 | 19:30 - 22:00 |
Book a table @ Nello
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
