Marta Pulini

Coming Up

Italian comfort food sits at the center of Marta Pulini’s work, but the form changes by setting: restaurant table, catering, tapas-style menus, and family-style service. The craft here is not a clean break between projects so much as a practiced move between formats of hospitality, with the same attention to rhythm, scale, and the way food lands in a room.

Where They Are Now

Modern Italian home cooking is the frame for Franceschetta 58, where Marta Pulini works as Executive Chef. The food is described in terms of balance rather than reinvention: familiar without being pinned to nostalgia, rooted without losing contact with the present. That is the trade skill on show here — taking a recognizable vocabulary and keeping it legible, direct, and current. Bibendum extends that same hospitality into a catering register. As founder and manager, Marta Pulini links the seated meal in Modena with a more mobile, event-based form of service. The work between the two settings is part of the point: one room, one service, one table do not contain the whole practice, which also depends on shaping how people gather and how a meal is received outside the restaurant. Sharing plates in an Italian context is not treated here as an easy sell. Marta Pulini’s line — “In Italy it is not so easy.” — names the cultural resistance plainly. The follow-up is equally plain: “Eventually they try it, and they always like it.” The position is practical, not promotional; the issue is not whether people understand the format immediately, but whether the food and the setting can carry them there.

Signature

Marta's signature dishes include Swordfish with a fennel & orange salad. The dish works through contrast and clarity: fish, citrus, and fennel arranged in a way that reads cleanly and generously, without leaning on excess to make its point.

In Their Words “We are not only about food, we are food and décor.” “In Italy it is not so easy.”