Francesco Ferretti and Stefano Pinciaroli Unite Tuscan Cuisine at La Roqqa, Porto Ercole

At the rooftop of La Roqqa in Porto Ercole, Francesco Ferretti, culinary director of the hotel's restaurant Scirocco, and Stefano Pinciaroli, chef of PS Ristorante (Stella Verde Michelin) at Villa Petriolo, collaborated on a four-hands dinner last September. The event, titled after Goethe's novel Elective Affinities, explored the diverse yet complementary flavors of Tuscany, from coastal seafood to the organic agricultural estate of Villa Petriolo in Cerreto Guidi, Florence. The menu featured dishes such as 'Rinascimento di Cinta,' highlighting organic Cinta Senese, and a finale dedicated to Argentario, reinterpreting tomato with Mediterranean freshness, followed by 'Mare, terra e aria' pralines. Ferretti noted that September's transitional climate allows ingredients to retain summer brightness while gaining depth, guiding the menu's creation. Pinciaroli added that he aimed to reinterpret classic Tuscan cuisine with a modern twist, honoring tradition through ingredients from Villa Petriolo. The dinner was attended by Roberta Davanzo, area general manager Italy for Miramis, the international hospitality company behind La Roqqa, inspired by Swedish entrepreneur Conni Jonsson's affection for the area. The hotel's interiors, designed by Ludovica Serafini and Roberto Palomba of Palomba Serafini Associati, reinterpret Tuscan country chic with a cosmopolitan flair. The following day, guests enjoyed sun, sea, and cuisine at Isolotto Beach Club.