a surprising intersection of Tuscany and Campania
Cristoforo Trapani’s background is interlaced with the flavors and colors of his Campania homeland and of his hometown, Piano di Sorrento. It was here that he first learned to make good use of the fresh produce that his mother, Felicia, sold in her shop. From there, he developed his concept of simple cuisine that gratifies the senses.
He completed his training working along side grand masters such as Heinz Beck, Gennaro Cannavacciuolo, Moreno Cedroni and Davide Scabin on his way to becoming a chef with a special talent for exalting the rich culinary traditions of southern Italy.
At Ristorante La Magnolia, Chef Trapani now proposes a creative, yet simple intersection Tuscan and Campanian cuisine that is never pretentious. His dedication to the happiness of his guests is what drives his quest for genuine, wholesome flavors.