Chef Bartolo Favaloro

Private Chef In Florence

After more than twenty years of professional experience among the most prestigious reality of catering and banqueting both in Italy and abroad, I have decided to open the doors of my culinary art to all those who wish to experience the journey of the senses in one evening with a Private Chef at home.

It is a new adventure, born from the passion for high quality products and with the intention of offering everyone the opportunity to taste exclusive dishes, which arise from the research and fusion of new flavors without forgetting my Sicilian roots and my adopted land is Tuscany.

A sensational journey in the comfort of your own home, where passion, creativity and personality blend perfectly.

For me, cooking is...

My cooking moves between the tradition and scents of my Sicily, to Tuscany, via Japan.

I learned to cook at...

I was born and raised in the Aeolian Islands, where from childhood I experienced the kitchens of grandmothers and island restaurants.

A cooking secret...

Use ingredients from the most traditional to the most innovative to arrive at a high-quality result that is delicious to the palate and to the eye.

My menus

PORTO AZZURRO

STARTER

All inclusive

Cocktail di gamberi viola di Santo Spirito, guacamole di avocado, finger lime e granita di lampone

FIRST COURSE

All inclusive

Tortello cacio e pepe rosa con riduzione di cacciucco alla viareggina e lardo di seppia

MAIN COURSE

All inclusive

Tataki di ricciola e la sua bottarga all'olio di sesamo su polentina croccante di ceci rosa

DESSERT

All inclusive

Zuppetta di agrumi e rabarbaro con semifreddo di fiordilatte in crosta di croccantino e riso alla vaniglia del Madagascar

Intimate Dinner - Cena Intima

STARTER

All inclusive

Seared marinated salmon, aromatic salad, beetroot mayonnaise and oyster sauce - Salmone marinato leggermente scottato, insalatina aromatica, maionese alle rape rosse e salsa di ostriche

FIRST COURSE

All inclusive

Mazara del Vallo shellfish "Bouillabaisse", wakame seaweed and spirulina bread crumble - Bouillabaisse di crostacei di Mazara del Vallo, alga wakame e crumble di pane alla spirulina

MAIN COURSE

All inclusive

Turbot cooked in foil "Cartoccio" with hazelnut potatoes, olives and Salina capers - Rombo al cartoccio con patate nocciola, olive e capperi di Lipari

DESSERT

All inclusive

Dark chocolate "Tuscani 75" mousse with passion fruit and chilli ice cream - Peccato al cioccolato fondente “Tuscani 75” spuma al frutto della passione e gelato al peperoncino

New Year's menu - New Year's menu

STARTER

All inclusive

Quail with dried fruit, potato zabaglione with cloves, tender celery, toasted cocoa

Red prawn carpaccio from Mazara del Vallo, red fruit coulis, buffalo mozzarella granita

FIRST COURSE

All inclusive

Scampi in ravioli, porcini mushroom mousse, San Miniato white truffle “S Selezione Savini”

Vialone Nano risotto creamed with Langhe hazelnuts, goat ricotta, wakame seaweed powder, baby squid

MAIN COURSE

All inclusive

The Alaskan Carbonaro: Black Cod cut in cooking oil at 77 °C, perlina aubergine chutney, sea urchin mayonnaise, Parmigiano Reggiano air 48 months

Pigeon glazed with yuzu, red cabbage with raspberry vinegar, stuffed potato with cotechino, Ustica lentil caviar

DESSERT

All inclusive

Pastry shop of the Kingdom of the two Sicilies

Traditional desserts: Panettone and Pandoro with Marsala Virgin sauce; Panforte; Ricciarelli, dried fruit

BF Private Experience

STARTER

All inclusive

"Dry Aged" venison carpaccio with fermented Roman broccoli, baby spinach mayonnaise, beetroot and "dolceforte" crumble

FIRST COURSE

All inclusive

Carnaroli rice with lemon thyme and black garlic from Voghiera with truffled wood pigeon and artichoke sawn

MAIN COURSE

All inclusive

Val di Chiana beef: cube of boiled meat with cherry tomato coulis and crunchy spring onion; Tartare with poached quail egg, olive ash Chateaubriand on mascè of red potatoes

DESSERT

All inclusive

Tuscan dark chocolate sin with crunchy bitter cocoa and Madagascar vanilla milk cream

Christmas Menu - Christmas menu

STARTER

All inclusive

Selection of cold cuts "Macelleria Fracassi" - The appetizer according to the Macelleria Fracassi

Terrine of guinea fowl and dried figs in Colonnata lard with red turnips in Vin Santo vinegar

FIRST COURSE

All inclusive

Cappelletti in capon broth - Cappelletti in capon broth

MAIN COURSE

Choose 1 dish

The meat Gran Bollito with green sauce and fruit mustard

Suckling pig, american potatoes with savory extract and black cabbage chlorophyll mayonnaise

DESSERT

Choose 1 dish

Mont Blanc with the chestnuts from Mugello - Mont Blanc with the chestnuts from Mugello

Typical dessert of the Italian Christmas Tradition: Panettone and Pandoro with Marsala Vergine sauce; Panforte; Ricciarelli and dried fruit - Traditional desserts: Panettone and Pandoro with Marsala Vergine sauce; Panforte; Ricciarelli and dried fruit

Apulian gastronomic experience - Esperienza gastronomica pugliese

STARTER

All inclusive

Fried panzerotti "show cooking" - panzerotti fritti "a vista"

Burrata di Andria, olive verdi di Cerignola e taralli

Focaccia Pugliese e capocollo di Martina Franca

FIRST COURSE

Choose 1 dish

Orecchiette "Bari vecchia" alle cime di rapa

Cavatelli fagioli della Murgia e cozze tarantine

MAIN COURSE

Choose 1 dish

Bombette pugliesi e melanzane gratinate

Polpi in umido e zucchine alla poverella

DESSERT

Choose 1 dish

Pasticciotto leccese

Spumone di Gallipoli

Sicily Gastronomic Experience - melanzane, ricotta e agrumi nella tradizione siciliana

STARTER

All inclusive

Sicilian aubergine caponata, crispy shrimp and Lipari caper emulsion - Caponata di melanzane alla Siciliana, gambero croccante ed emulsione al cappero di Lipari

FIRST COURSE

All inclusive

Manicaretti of fresh pasta with eggplant and Vulcano ricotta, tomato mousse and basil consistencies - Manicaretti di pasta fresca alle melanzane e ricotta di Vulcano, spuma di pomodoro e consistenze di basilico

MAIN COURSE

All inclusive

Roasted wild snapper in Bizarria leaves, panaché of vegetables in new oil and lemon zest - Dentice arrosto in foglia di bizzarria, panaché di verdure all’olio nuovo e scorzette

DESSERT

All inclusive

Ricotta cassatina with pistachio from Bronte with orange ice cream and its candied peel - Cassatina di ricotta al pistacchio di Bronte con gelato all'arancia e le sue scorzette candite

TUSCAN FAMILY STYLE

STARTER

Choose 2 dishes

Mixed Tuscan crostini and bruschetta - Crostini e bruschette toscane

Tuscan salad with fresh vegetables and crunchy bread - Panzanella Toscana

Aged Pecorino cheese with jams - Pecorino stagionato con confetture

Tuscan raw ham and cantaloupe melon - Prosciutto crudo Toscano e melone cantalupo

Viareggio-style seafood salad - Insalata di mare alla viareggina

Tuscan Buffalo Caprese salad with fresh tomato and basil - Caprese di bufala toscana

FIRST COURSE

Choose 2 dishes

Fresh pasta lasagne with Chianina meat sauce - Lasagne di pasta fresca con ragù di Chianina

Ricotta and spinach tortelli sautéed with butter and sage - Tortelli di ricotta e spinaci saltati con burro e salvia

Spaghetti with meatballs - Spaghetti con polpette di carne al sugo

Tagliatelle fresh pasta with porcini mushrooms and truffle - Tagliatelle ai funghi porcini e tartufo

Pappardelle fresh pasta with wild boar sauce and juniper - Pappardelle al sugo di cinghiale e ginepro

Risotto with seafood - Risotto ai frutti di mare

MAIN COURSE

Choose 2 dishes

Stewed chicken cacciatora style with olives and mushrooms - Pollo alla cacciatora con olive e funghi

Beef escalopes Pizzaiola style - Scaloppine alla Pizzaiola

Aubergine parmigiana - Parmigiana di melanzane

Roast pork loin with fresh salad - Arista di maiale al forno con insalata di campo

Roast sea bass isolana style - Branzino arrosto all'isolana

Pizza Margherita

DESSERT

Choose 1 dish

Chocolate cake - Torta al cioccolato

Apple pie - Torta di mele

Tiramisù

Grandmother cake with custard cream - Torta della nonna

Pannacotta with wild berries - Pannacotta ai frutti di bosco

Strawberries with ice cream - Fragole con gelato alla crema

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Chef Bartolo's reviews

4.78

•

72 services

Chef Bartolo and his wife Marta prepared a meal for 12 retired U.S. tourists at our Villa in Lucca. At the end of our trip around Tuscany, our group concluded that this private chef experience was one of the highlights or our trip. Working with them on pricing, menu selection, timing etc. was very easy and they were quick to respond and offer suggestions. Of the 5 or 6 chefs we were considering, Chef Bartolo offered the most comprehensive menu choices and given that each meal course consisted of two offerings, we felt we thus had the opportunity to sample more of the Tuscan cuisine than we would have received from another chef. The set up was excellent and the service was top notch with Marta providing an explanation of each menu item. The food was delicious and there was plenty of it. Some of the choices we had included the Tuscan salad, mixed tuscan crostini and bruschetta, lasagna, tagliatelle, beef escalopes, roast port and tiramisu. Both Bartolo and Marta are very pleasant and friendly. All of us agreed that they will be our chef of choice when we come back to Tuscany. Do yourself a favor and book them for your private chef experience.

It was a WONDERFUL experience to have Chef Bartolo and Marta come to our Airbnb rental in Florence to cook for us. My group of 7 enjoyed every single bite! The dishes were beautifully presented and explained. I loved that Chef Bartolo allowed two selections in each category because we had some meat eaters and some vegetarians in our group. This was a highlight of our Florence trip!

Chef Bartolo and his wife Marta were excellent. The food was exceptional aand everyone really enjoyed the meal! Marta was easy to work with fine tuning the menu over what’s app and they were very accommodating moving our dinner to a lunch due to a change in plans on outside. We had tons of leftovers which saved us going out for the following two meals. We would definitely book this dynamic duo again!

Chef Bartolo and Marta were wonderful to work with! They presented a wide-ranging menu with options for every palate. Once we settled on the menu, they were prompt to communicate and punctual on arrival. Marta explained every dish and each one was delicious. It was wonderful to have a home-cooked Italian meal while we were in Siena.

Bartolo and Marta were excellent chefs and hosts for the nights! The food was delicious and plenty of it to go around. Was a wonderful night - thank you both!

Chef Bartolo and Marta truly made our experience memorable! We came to Florence with a group of 9 people for our mother’s 70th birthday and they created a beautiful experience for us to share. The food was absolutely delicious and their hospitality was above and beyond. Thank you!

Dinner was an absolutely wonderful experience and exceeded all of our expectations. Chef Bartolo was extremely flexible with our last minute booking and could not have been more accommodating and professional in the presence of our raucous 14 person dinner on the 1st night of our dreamy Tuscan vacation. Dinner was a perfect way to start our stay and I cannot give a stronger recommendation.

Bartolo and his partner were incredible. They were very punctual, just needed to know where the kitchen was and the rest was taken care of! Our meal was amazing and i would book them again in a heart beat! Such a memorable meal to have while staying in the countryside

We were at first surprised when a woman arrived at the villa , when we were expecting Bartolo. Marta was Bartolo's wife and was excellent. She was personable, efficient and a great chef. The only issues was the lack of platters in our rental which made her a little dissatisfied with her presentation... not at all an issue for us!!! I would highly recommend Take a Chef , and Marta and Natasha specifically!!