Chef
Filippo Pagana Sgalli
- Discipline
- Chef
Portrait of Filippo Pagana Sgalli
i. Biography
Fish cookery on the northern Maremma coast is the frame here: careful preparation, seafood, and the meeting point between Sicilian and Tuscan cuisine. In the case of Filippo Pagana Sgalli, that work connected Follonica with the Michelin Guide’s Bib Gourmand list.
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The Climb
Restaurant ownership, when tied to a coastal fish kitchen, is measured in sourcing discipline, repetition, and service consistency. Filippo Pagana Sgalli built that chapter as chef and owner at Il Sottomarino in Follonica, Grosseto, a role he held until 2024.
Today
The completed body of work remains legible through its materials and region: fish and seafood cooking, Sicilian and Tuscan cuisine, and the careful handling of fish dishes linked to the northern Maremma coast. That is why the name Filippo Pagana Sgalli still comes up in Follonica when Michelin Bib Gourmand recognition is discussed.
Recognition
Recognition for this style of coastal restaurant work includes Bib Gourmand for Il Sottomarino (2024).
FAQ
Asked of Filippo
Where did Filippo Pagana Sgalli work before?
Filippo Pagana Sgalli's earlier career included Il Sottomarino.
What recognition has Filippo Pagana Sgalli received?
Bib Gourmand for Il Sottomarino (2024).
Explore
The Sunday email
Read about chefs like Filippo Pagana Sgalli in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.