Lo Our executive Chef Paolo Paciaroni
“I am a cook, or better, an artisan of taste”

I was a child… one of those who dream a lot. When I was 9, I already wanted to be a cook. In the 80’s cooking was not yet so much bespoke; a cook was seen pretty much as a surly charachter, a person filled with problems who lived on the verge of break-down with an exhausting workload and very long hours. I was not scared of that, on the contrary, I was curious about it. It was indeed out of curiosity that I used to stand on a stool to reach the kitchen shelf and watch my mom bake the cake for our breakfast. The flavour that came from the oven was such a nice smell and seeing the cake grow was something extraordinary. Following my passion at the age of 15, I started working in a pizzeria ‘round the corner as a dishwasher. As I finished my studies in high school, I enrolled in a professional class in hotel school and eventually graduated in 1998 with full marks. Started off in a 4 star hotel in my home town and ever since I’ve been working in a kitchen. Among my main professional references are my experiences in 4 stars and 5 stars hotels in Lombardy, Trentino, Val Badia and Tuscany. The chance to work in my native land, the emotional strings that link me to my home territory, where there is still a direct relationship with local farmers, convinced me to take on the responsibility to lead the kitchen of Villa Anitori’s restaurant.
In my work I put a lot of passion for everything that is nice and tasty in eno-gastronomy, aiming at creating dishes that can give you a feeling of their background and that can give you an emotion. In every dishI try to convey the story and the peculiar properties of its ingredients.
Above all, passion is the single ingredient that I always use in my creations.