The People

The Chef and the Owners of the Greve Cooking School
by Gallo Nero

Student and chef preparing dough in our kitchen

  • Davide has spent much of his youth either enjoying the Liguria coast or cooking professionally! He moved to Greve in Chianti at a very young age - just 22, where he joined the kitchen of Villa Bordoni. There. he started teaching classes with the Chianti Cooking School. Davide moved on to become head chef of Il Guerrino, before another brief year teaching with the Chianti cooking School, until he became head chef of the Enoteca Ristorante Gallo Nero. But some passions never go away - Davide enjoys passing on his knowledge to the same people that he serves on a daily basis…

Lucia Piccini

  • Lucia is the heart and soul of Gallo Nero. She and her husband, Saro, bought the original restaurant in 1984 - then a meeting point for local people to have a glass of wine and some ribollita.
    Soon, her entire family became involved in the running of the restaurant, with the aim of creating a reference that, while remaining true to Tuscan tradition, invested greatly in the diversity, creativity, quality and seasonality of their dishes.
    Their menu has certainly evolved, but their principles remain the same - every ingredient is fresh and seasonal; all the pasta is made fresh and in-house. These are the values that Lucia wishes to share with her guests - and she has now taken things one step further, opening her kitchen to her patrons!

Lisa Costa

  • Lisa is Saro and Lucia’s daughter - she was just 4 years old when her parents bought Gallo Nero, and remembers passing many afternoons of her youth watching mamma, papà, and her nonni running the restaurant with great efficiency. Gallo Nero was like a home to her, and it was only logical that she follow the steps of her family. Today, she is the restaurant’s sommelier, and helps to run it every day. She enjoys meeting her guests, who come from all corners of the world, and sharing her passion for the wines and food of Tuscany.