Andrea Funi

The Climb

At Antica Trattoria la Grotta dal 1918 in Sasso Marconi, Italy, the role of Executive Chef carries more than title value; it places Andrea Funi inside a kitchen defined by continuity, service, seasonality, and the obligations of a house with a long history. The work here is stewardship as much as cooking: keeping a trattoria’s methods active while making them hold up in the present.

Today

Traditional Emilia-Romagna trattoria cooking sets the terms of the kitchen: generosity without excess, depth built from good ingredients, and restraint in service of clarity. In Andrea Funi’s hands, that means overseeing the kitchen that carries the form forward and taking personal care over every detail, from choosing the ingredients to the presentation of the dishes. The result is food shaped by discipline rather than display, with the region’s character kept visible at every stage.

Signature

Il pane and Vecchia Tradizione dell'Appennino are the named signatures associated with Andrea Funi. Both point to a kitchen working in a rooted register, where heritage, place, and the language of the trattoria are allowed to lead.

In Their Words “The chef personally takes care of every detail, from choosing the ingredients to the presentation of the dishes.” “Cooking is not only my job, but my passion and my fun.”

Recognition

MICHELIN Guide Bib Gourmand (2024) and Accademia della Cucina Italiana are the recognitions tied to Andrea Funi. Read together, they place his work in a frame of consistency and craft, with tradition not treated as decoration but as something actively maintained.