Private Chef Raffaella Liberatore

I am a self-taught chef with experience in private villas and restaurants.

My cuisine is driven by a deep passion for authentic food and high-quality ingredients, preferably local and seasonal.

My personal journey, which led me to follow a vegetarian and vegan diet for many years, has refined my attention to ingredient quality, cooking techniques, and balance of flavors.

Today, I offer a complete and versatile cuisine, including meat, fish, and plant-based dishes, always with great respect for the raw ingredients.

My menus range from traditional Italian and Mediterranean cuisine to vegetarian, vegan, raw, low-carb, and ketogenic options, tailored to the needs and preferences of each guest.

I prepare all basic components from scratch, avoiding industrial products, to create dishes that are healthy, refined, and well-balanced.

I love a clean, colorful, and creative cuisine, where flavor meets aesthetics.

My goal is to create authentic and convivial dining experiences, bringing to the table dishes that are delicious to taste and beautiful to look at, making every gathering truly special.

For me, cooking is...

For me, cooking is an act of care. It is nourishment in every sense, and each tasting is designed as an experience, where flavors, colors, and atmosph

I learned to cook at...

I learned to cook with my mother and grandmother. I am self-taught and have been cooking since I was a child. For over 30 years, I have been experimen

A cooking secret...

My secrets in the kitchen are empathy and sensitivity: the ability to listen to guests’ preferences and to make each tasting a personalized experience

My menus

Italian-return to the south

STARTER

All inclusive

Alici fritte in cestino croccante di pasta-Fried anchovies in a crispy pasta basket

FIRST COURSE

All inclusive

Mezze penne al salmone- Mezze penne with salmon-

MAIN COURSE

All inclusive

Parmigiana di melanzane al forno. Baked eggplant parmigiana. insalatina di rucola, bruschetta e bocconcino di bufala--arugula salad, bruschetta and buffalo mozzarella bites

DESSERT

All inclusive

Pastiera napoletana- Neapolitan pastiera

French memories

STARTER

All inclusive

Vichyssoise en entrée. - Vellutata fredda di porri e patate, servita come entrée

FIRST COURSE

All inclusive

French onion soup

MAIN COURSE

All inclusive

French chicken--Pollo alla francese- ratatouille

DESSERT

Choose 1 dish

Mousse al cioccolato

BBQ

STARTER

All inclusive

Tagliere di salumi e formaggi locali. Platter of local cured meats and cheeses

FIRST COURSE

All inclusive

Patate/zucca arrosto con erbe aromatiche Insalata fresca di stagione

MAIN COURSE

Choose 2 dishes

Braciole di maiale ,Spiedini di pollo e verdure, tris-tip

DESSERT

Choose 1 dish

Tiramisù classico-torta di carote -- classic carrot cake tiramisu

Menu veg

STARTER

All inclusive

Insalata in stile greco con verdure fresche, olive e formaggio vegano.-Greek-style vegan salad with fresh vegetables, olives, and vegan cheese. e / and Zuppa fredda di zucchine o di piselli-Chilled zucchini soup or chilled pea velouté

FIRST COURSE

All inclusive

Gnocchi di zucca alla genovese con pesto, fagiolini, e patate-Pumpkin gnocchi Genovese-style with pesto, green beans, and potatoes

MAIN COURSE

All inclusive

Contorni / Sides Cavolo viola allo zenzero- Sautéed red cabbage with ginger. Zucchine, carote e fagiolini con panna di cocco-Mixed seasonal vegetables (zucchini, carrots, and green beans) cooked with coconut cream

DESSERT

All inclusive

Tiramisù vegano con crema di anacardi-Vegan tiramisu with cashew cream and coffee