Private Chef Claudia Panariello

Born in Naples, based in Milan, I bring the precision of classical training and the instinct of a southern Italian kitchen to every table I set.

I trained at ALMA under Gualtiero Marchesi and have worked alongside Fulvio Pierangelini for Rocco Forte Hotels. Three years at pastificio in Rome deepened my obsession with fresh pasta: its architecture, its traditions and the quiet craft behind every shape.

I work with private clients who value discretion, seasonality and food that is elegant without being theatrical. My cooking draws on Italy's regional depth, never nostalgic, always intentional.

For me, cooking is...

the point where technique disappears and only the dish remains.

I learned to cook at...

ALMA, the Italian culinary school in Parma - under the direction of Gualtiero Marchesi.

A cooking secret...

knowing how to select the right ingredients and having the discipline not to get in their way.

My menus

Seafood menu - Mediterranean summer

STARTER

Choose 1 dish

Tuna tartare, capers, shallot, Sicilian olive oil, crispy capers

Red prawn tartare, Sicilian olive oil, lemon zest, fresh ginger, micro herbs

FIRST COURSE

Choose 1 dish

Spaghetti alle vongole, dry white wine, garlic, fresh parsley

Homemade spaghettoni, red prawn ragù, cherry tomatoes, basil

Cold seafood farro salad, squid, mussels, cucumber, herb vinaigrette

Whole roasted sea bream, potatoes, cherry tomatoes, taggiasca olives, white wine

Grilled swordfish steak, caponata, mint, aged balsamic

Salt-crusted sea bass, fennel, lemon, extra virgin olive oil

MAIN COURSE

Choose 1 dish

DESSERT

Choose 1 dish

Lemon and ricotta tart, candied citrus zest, fresh mint

Frozen yogurt semifreddo, wildflower honey, poached apricots or peaches

Lemon meringue pie: a buttery, flaky pastry shell filled with a bright, tart lemon curd and topped with a high, fluffy crown of toasted meringue

Handcrafted sorbet from one of Milan’s finest gelaterias, served with a house-made red berry sauce

Healthy summer menu

STARTER

Choose 1 dish

Heirloom tomato and burrata salad, fresh basil oil, Sicilian sea salt

Chilled zucchini and mint velouté, toasted pine nuts, extra virgin olive oil

Marinated white anchovies, shaved fennel, blood orange, wild herbs

FIRST COURSE

Choose 1 dish

Hand-rolled farro spaghetti, cherry tomatoes, Pantelleria capers, bottarga

Cold rice noodles, cucumber, avocado, sesame-miso dressing, toasted nori

Grilled sea bass, warm lentil and herb salad, lemon and caper dressing

Slow-roasted chicken breast, peach and radicchio, aged balsamic reduction

Herb-crusted yellowfin tuna, white bean purée, olive tapenade

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Frozen yogurt semifreddo, wildflower honey, poached apricots or peaches

Handcrafted sorbet from one of Milan’s finest gelaterias, served with a house-made red berry sauce

Degustazione di pasta fresca

STARTER

All inclusive

Selezione di formaggi e salumi locali

FIRST COURSE

Choose 2 dishes

Ravioli di ricotta, limone e basilico

Ravioli di stracchino e rucola, salsa di pomodorini

A single large raviolo, served one per plate, with a filling of whipped or creamed pecorino romano and a whole raw egg yolk nestled inside

Handmade big tortellone, served one per plate, filled with ricotta and finely chopped spinach, served with browned butter and a hint of nutmeg

Artisanal tagliatelle in a creamy Alfredo sauce with alpine butter and Parmigiano Reggiano

Delicate hand-made tortellone, served one per plate, of fresh egg pasta, filled with creamy Apulian burrata lifted by a hint of lemon, finished in a silky butter sauce enhanced with the depth of Cantabrian anchovies

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Handcrafted sorbet from one of Milan’s finest gelaterias, served with a house-made red berry sauce

Lemon meringue pie: a buttery, flaky pastry shell filled with a bright, tart lemon curd and topped with a high, fluffy crown of toasted meringue