Chef Marco Lagrimino

Chef At Home in Perugia

Michelin-starred chef originally from Castiglione in Teverina, my culinary journey has taken me across Europe and Asia, shaping a style that blends technique, creativity, and deep respect for ingredients. After refining my skills in prestigious kitchens such as Nobu, Sketch, and Dinner by Heston Blumenthal in London, I continued to grow as Sous Chef at The Modern Pantry, and later through enriching experiences in Cyprus and Southeast Asia.

Back in Italy, I collaborated with renowned chefs Vito Mollica and Entiana Osmenzeza in Florence, before leading the kitchen at Castello di Volpaia in Chianti. In 2020, I embraced a new challenge at L’Acciuga in Perugia, where I developed a cuisine that expresses the local territory with elegance and personal vision. In 2021, L’Acciuga was awarded its first Michelin Star, a recognition confirmed through 2025.

Today, I bring this experience directly to your home, creating tailor-made menus and unforgettable dining experiences. Whether it’s a special occasion or an intimate dinner, I combine fine dining techniques with warm hospitality to offer you a unique and refined culinary journey.

For me, cooking is...

Cooking is my passion; I dedicate my heart and soul to it.

I learned to cook at...

I learned to cook at home with my mother, refined my skills at school, and changed my vision working at Heston Blumenthal’s restaurant.

A cooking secret...

Maximizing the potential of humble ingredients.

My menus

Truffle Experience

STARTER

All inclusive

64° Egg, pecorino cheese foam, mushroom ground, truffle

FIRST COURSE

Choose 1 dish

Risotto, parmesan cheese, fresh truffle

Fresh spaghetti with Norcina sauce (pork sausage, ricotta, truffle)

MAIN COURSE

All inclusive

Guineafowl, potato cream, leaf vegetables, truffle and Madeira wine sauce

DESSERT

Choose 1 dish

Coffee panna cotta, milk foam, chocolate cremoso and wheat crumble

Traditional Tiramisù

Semifreddo of hazelnut tozzetti biscuits, passito wine gel and almond–orange crumble

Veg-gourmet

STARTER

All inclusive

Confit leek served with vegetable jus, cream of pine nuts and chamomile

FIRST COURSE

All inclusive

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

MAIN COURSE

All inclusive

Mushrooms, parmesan cheese cremoso, coffee crumble and onion jus

DESSERT

Choose 1 dish

Coffee panna cotta, milk foam, chocolate cremoso and wheat crumble

Crunchy biscuit served with lemon curd, Italian meringue and sage

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Water

STARTER

Choose 1 dish

Prawns tartare served with gel of gin, kefir and dill extract

Marinated trout glazed with beetroot, daikon cress salad and kefir

FIRST COURSE

Choose 1 dish

Spaghetti alla Chitarra served with clams, cream of Valdichiana garlic and candied chili

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

MAIN COURSE

Choose 1 dish

Steak of Caught Fish served with mugnaia salsa, capers and marinated lemons

Steak of Caught Fish, saffron bouillabaisse, confit leek, gel of grapefruit and champagne vinegar

DESSERT

Choose 1 dish

Crunchy biscuit served with lemon curd, Italian meringue and sage

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Earth

STARTER

Choose 1 dish

Beef tartare with parmesan sauce, hazelnuts and a salad of celery and green apple

Confit leek served with vegetable jus, cream of pine nuts and chamomile

FIRST COURSE

Choose 1 dish

Gnocchi with pork ragout, cream of pecorino cheese, lemon oil and fried sage

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

MAIN COURSE

All inclusive

Pork belly with chicory glazed with honey, cream of potatoes and liquorice jus

Mushrooms, parmesan cheese cremoso, coffee crumble and onion jus

DESSERT

Choose 1 dish

Coffee panna cotta, milk foam, chocolate cremoso and wheat crumble

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Crunchy biscuit served with lemon curd, Italian meringue and sage

Mediterranean Gourmet Cuisine

STARTER

Choose 1 dish

Beef tartare with parmesan sauce, hazelnuts and a salad of celery and green apple

Prawns tartare served with gel of gin, kefir and dill extract

Marinated trout glazed with beetroot, daikon cress salad and kefir

Confit leek served with vegetable jus, cream of pine nuts and chamomile

FIRST COURSE

Choose 1 dish

Spaghetti alla Chitarra served with clams, cream of Valdichiana garlic and candied chili

Gnocchi with pork ragout, cream of pecorino cheese, lemon oil and fried sage

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

MAIN COURSE

Choose 1 dish

Steak of Caught Fish served with mugnaia salsa, capers and marinated lemons

Pork belly with chicory glazed with honey, cream of potatoes and liquorice jus

Steak of Caught Fish, saffron bouillabaisse, confit leek, gel of grapefruit and champagne vinegar

Mushrooms, parmesan cheese cremoso, coffee crumble and onion jus

DESSERT

Choose 1 dish

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Coffee panna cotta, milk foam, chocolate cremoso and wheat crumble

Crunchy biscuit served with lemon curd, Italian meringue and sage

Mediterranean flavors

STARTER

Choose 1 dish

Beef tartare with parmesan sauce, hazelnuts and a salad of celery and green apple

Selection of cured meats and cheeses

Roasted ricotta with lemon zest and herbs, served with toasted bread and mixed leaf salad

FIRST COURSE

Choose 1 dish

Ravioli stuffed with burrata cheese, served with roasted tomato cream and rocket–almond pesto

Mezze maniche pasta with rabbit ragout and Italian soffritto cream

Saffron risotto with beef braised in red wine

MAIN COURSE

Choose 1 dish

Chicken leg with tomato, black olive, lemon and thyme sauce

Roasted pork neck with mustard–rosemary sauce and lemon-roasted potatoes

Oven-baked red onions with pecorino sauce and rosemary–bread crumble

DESSERT

Choose 1 dish

Modern tart of ricotta and chocolate with orange sauce

Panna cotta of honey and lavender with apricot compote and toasted hazelnuts

Lemon custard cream with rosemary biscuit and Italian meringue

Traditional Italian

STARTER

Choose 1 dish

Pan brioche with chicken liver pâté and raspberries

Ricotta cheese and spinach gnudi with butter and pecorino cheese

Selection of cured meats and cheeses

Selection of five bruschette

FIRST COURSE

Choose 1 dish

Fresh spaghetti with Norcina sauce (pork sausage, ricotta, truffle)

Fresh umbrichelli with rancetto sauce (pancetta, tomato, pecorino cheese)

Gnocchi with wild boar ragout

MAIN COURSE

Choose 1 dish

Guinea fowl Leccarda-style with mashed potatoes

Roveja pea polenta with chicken Eugubina-style

Truffle and egg frittata

DESSERT

Choose 1 dish

Semifreddo of hazelnut tozzetti biscuits, passito wine gel and almond–orange crumble

Traditional Tiramisù

Umbrian Zuppa Inglese (layered sponge cake, Alchermes liqueur, custard and chocolate cream)

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Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Marco Lagrimino

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Marco

Take a Chef services in nearby cities

Cities where you can enjoy a Chef