Florian Maison is a restaurant with a boutique hotel that is part of the Châteaux et Hôtels Collection chain, (an organisation founded by Alain Ducasse). It is immersed in the greenery of a breathtaking valley in San Paolo D’Argon, about 10km from Bergamo.
It is the realm of chef Umberto De Martino and his partner Monia Remotti, maître d’. De Martino's cuisine pays homage to tradition, demonstrating technique, ability and passion. A beautiful example of Mediterranean cuisine served in a bright room with classic furnishings that range from shades of white to ivory and where in the summer you can eat outside, overlooking the woods and meadows.
“I decided to cook from when I was a child because I was a stutterer, I wanted to communicate and I couldn't. I found a means of communication in the kitchen, which needs no words. Cooking is an art for me and any art can express feelings without having to use language."
These are the words of Umberto, a young chef from Sorrento, who arrived in Bergamo’s valleys a few years ago for love. He, the son of a cook with a strong and very authoritarian character, who did not want him to follow his own profession, learned the art of self-taught cooking.
His passion, pursued with constancy and dedication, led him to receive the recognition of the Michelin star.
Florian Maison is a restaurant with a boutique hotel that is part of the Châteaux et Hôtels Collection chain, (an organisation founded by Alain Ducasse). It is immersed in the greenery of a breathtaking valley in San Paolo D’Argon, about 10km from Bergamo.
It is the realm of chef Umberto De Martino and his partner Monia Remotti, maître d’. De Martino's cuisine pays homage to tradition, demonstrating technique, ability and passion. A beautiful example of Mediterranean cuisine served in a bright room with classic furnishings that range from shades of white to ivory and where in the summer you can eat outside, overlooking the woods and meadows.
“I decided to cook from when I was a child because I was a stutterer, I wanted to communicate and I couldn't. I found a means of communication in the kitchen, which needs no words. Cooking is an art for me and any art can express feelings without having to use language."
These are the words of Umberto, a young chef from Sorrento, who arrived in Bergamo’s valleys a few years ago for love. He, the son of a cook with a strong and very authoritarian character, who did not want him to follow his own profession, learned the art of self-taught cooking.
His passion, pursued with constancy and dedication, led him to receive the recognition of the Michelin star.
Gamberi Orange. One of chef Umberto De Martino’s signature dishes. A prawn carpaccio stuffed with burrata served with orange wedges and candied peel, accompanied by two tempura prawns. A dish where the flavours, expertly blended together, explode with taste, delighting the most refined palates.
