Chef
Gianpietro Stancari
- Discipline
- Chef
- Based in
- Coloreto, Italy
i. Biography
Since 2005, Gianpietro Stancari has been chef at Trattoria Ai Due Platani in Coloreto, Italy, where the work has settled into the daily rhythm of a house that dates to the 1920s. The kitchen is built on continuity rather than display: fresh pasta rolled, filled, folded, and sealed with the confidence of repetition, and a 1964 Carpigiani ice-cream machine still doing its part in the room’s working memory.
Coming Up
Since 2005, Gianpietro Stancari has been chef of Trattoria Ai Due Platani, and the role has become a long practice of holding shape within an established house. The cooking stays close to the room’s traditions, the season, and the expectations of a regular local table. At Trattoria Ai Due Platani, consistency is not a compromise; it is the method.
Where They Are Now
Seasonality still sets the pace at the table. Tortelli di ciliegia, a cherry tortello, appears when cherries are in season, carrying the same handmade discipline into a narrower window. It is a useful reminder of how this kitchen works: the craft remains constant, while the ingredient calendar decides when a dish can speak. The finish comes from equipment with its own history. Gelato alla crema is churned with an authentic Carpigiani from 1964 and served as the classic end to the meal. In that old machine, the dessert keeps the same register as the rest of the house—measured, direct, and built on routine rather than effect.
Signature
Gianpietro's signature dishes include Tortelli di erbetta, Tortelli di zucca, Tortelli di ciliegia, Sandwich di pan brioche, cipolla, and parmigiano e porcini. Together they map the range of his kitchen: herbs, squash, cherry, and the deeper layering of pan brioche, onion, parmigiano, and porcini. Each sits within the Emilian frame, but each shifts the balance of comfort and technique in a different direction.
Honors
The kitchen’s standing is rooted in local history: by 1960, the trattoria had already become a gastronomic reference point for Parmesans fleeing the city. That tells you something about the weight the room carried before Gianpietro Stancari arrived in 2005. His tenure has extended that line of continuity, keeping Trattoria Ai Due Platani firmly placed in the culinary life of Coloreto and Parma.
Profile updated July 2026
FAQ
Asked of Gianpietro
What is Gianpietro Stancari's current role?
As of 2026, Gianpietro Stancari is Chef.
What is Gianpietro Stancari known for?
Emilian cooking rooted in traditional technique, with freshly made pasta, hand-filled tortelli, cured meats from small artisan producers, raw ingredients handled authentically, and ice cream churned with an authentic Carpigiani from 1964.
