Join Michelin-starred chefs Giovanni Luca Di Pirro and Valentino Cassanelli for an exclusive four-hands dinner at La Torre on November 18th 2026.
Combining the rich culinary traditions of Chianti with Cassanelli’s creative interpretation of Versilia’s coastal fare, the menu celebrates the diverse flavours of Tuscany, with white truffle taking centre stage.
Set within the historic walls of COMO Castello Del Nero, this one-night-only dinner brings together two distinctive culinary perspectives.
Chef Di Pirro draws on the estate’s certified organic kitchen garden, extra-virgin olive oil and seasonal produce. Chef Cassanelli brings the creative coastal influences of Versilia, shaped by its rich biodiversity and his experience in acclaimed international kitchens.
Originally from Modena, Chef Valentino Cassanelli brings an unconventional perspective to contemporary Italian cuisine. His culinary journey has taken him from London's acclaimed Locanda Locatelli and Nobu to the kitchens of Carlo Cracco, shaping a distinctive style that combines Italian heritage with international influences.
Since 2012, he has led Lux Lucis at Principe Forte dei Marmi, earning the restaurant its first Michelin star in 2017. Inspired by the biodiversity of Versilia, his cuisine moves effortlessly between land and sea, embracing unexpected flavour combinations, contemporary techniques and a deep respect for seasonal ingredients.
Born in Romagna and raised in a family of chefs, Giovanni Luca Di Pirro developed an early appreciation for simplicity, precision and ingredient-led cuisine. His career took him through acclaimed kitchens in Italy, France and the United Kingdom, refining a philosophy that combines Italian culinary heritage with contemporary technique. After returning to Tuscany in 1999, he opened a restaurant in Montalcino before joining Castello del Nero in 2012. Under his leadership, La Torre earned a Michelin star in 2014 and has retained the distinction for 12 consecutive years. Today, as Executive Chef of COMO Castello Del Nero, he oversees the estate’s culinary programme, including La Torre, Pavilion and La Taverna. His cooking celebrates seasonal Tuscan produce, estate-grown ingredients and close relationships with local producers.
