Entertainment

For the fourth consecutive year, chef Francesca Bartoli is bringing a taste of Tuscany to the heart of Italy’s most-watched music festival. As chef at Casa Sanremo with the Italian Federation of Chefs, Bartoli isn’t just preparing meals for artists and attendees; she’s showcasing the culinary traditions and agricultural richness of the Casentino region. This year, she’s taking that commitment a step further, sporting a new chef’s uniform emblazoned with the “Casentino, naturally authentic” logo.

Bartoli, originally from Talla in the Casentino area, views her recurring role at Sanremo as both a professional honor and a significant responsibility. “Being chosen for the fourth year is a privilege compared to many people who do my job and may never reach this goal,” she explained, according to reporting from Arezzo24. “It’s a great satisfaction, I sincerely notify you, even if behind it there is a lot of work.”

Casa Sanremo, the hospitality hub during the Sanremo Music Festival, operates at a relentless pace. Bartoli described the festival as a “massive undertaking,” requiring the swift service of numerous people with limited time for breaks. “The menu is built based on the sponsors and the products available. You don’t have a blank slate, but you can put your hand to it. If they ask me for a dish, I work on it in my own way, with Tuscan sensitivity,” she said.

Bartoli’s culinary journey wasn’t a direct path. After completing her high school education, she earned a university degree before ultimately pursuing her passion for cooking, obtaining a second diploma at culinary school and completing internships. She now runs “Le Note di Guido,” a restaurant housed within her family’s historic grocery store, a business that has been operating for fifty years. Her dedication has been recognized with numerous awards, including a victory at Cuochi d’Italia with Alessandro Borghese, as reported by La Ortica.

Promoting Casentino Through Cuisine

The new uniform, featuring the “Casentino, naturally authentic” branding, is a deliberate effort to extend the region’s reach beyond its borders. Bartoli embraced the invitation from the Casentino Ambito, a local tourism organization, to showcase the area’s identity. “When I can, I wear my Casentino uniform, I talk about our products, our peculiarities. We have nothing to envy anyone,” she stated. The initiative is part of a broader effort to promote local products and foster collaboration between producers, restaurateurs, and consumers.

Bartoli’s commitment extends beyond the kitchen. She recently participated in a meeting with the Casentino Tourism Ambito in Poppi to discuss a new initiative focused on creating a curated selection of high-quality local products. This project aims to strengthen the region’s culinary identity and boost its economic vitality.

A Chef’s Perspective on Sanremo

While the festival presents logistical challenges, Bartoli emphasizes the value of the experience. “Sanremo is growth, comparison with colleagues from all over Italy, contamination of cultures,” she explained. “And if even one person, hearing about Casentino, becomes curious and asks ‘what is it?’, for me that’s already a victory.” She believes that highlighting the quality of local, fresh ingredients is a winning strategy in today’s culinary landscape.

Bartoli’s approach to cooking is rooted in her Tuscan heritage. “The dish must have my identity. My roots are those of Casentino, it’s what I know how to do best,” she said. She intends to infuse her dishes with the flavors and traditions of her homeland, offering a unique culinary experience to those attending the festival.

As Bartoli prepares for another year at Sanremo, she embodies the spirit of regional pride and culinary innovation. Her dedication to showcasing Casentino’s gastronomic treasures promises to leave a lasting impression on the festival’s attendees and beyond. The ongoing collaboration between Bartoli and the Casentino Ambito signals a continued commitment to promoting the region’s unique identity and fostering sustainable tourism.

What comes next for Bartoli and the Casentino Ambito is a continued focus on developing the local product basket and strengthening ties between producers and consumers. The success of this initiative will likely depend on ongoing collaboration and a shared vision for the region’s culinary future.

What are your thoughts on regional chefs bringing their local flavors to national stages? Share your comments below!