Renza Peretti

Early Years

Trattoria alla Ruota in Negrar, Italy, was founded by Renza Peretti and her sister Odilla Peretti, and that fixed point has shaped the work from the start. The restaurant’s identity comes from cooking inside a local vocabulary rather than outside it: Valpolicella remains the reference, but not as repetition. Seasonal and inventive dishes, shaped by modern techniques, are the means by which Renza Peretti keeps that vocabulary active at Trattoria alla Ruota. Local flavor is held close, then adjusted with enough restraint to keep the kitchen from becoming nostalgic.

Making a Name

Amarone-braised meat tortelli at Trattoria alla Ruota shows how Renza Peretti uses regional depth as structure rather than decoration. The dish carries the weight of Valpolicella in a form that reads as deliberate and measured. Duck terrine with puff pastry brings a sharper, more structured line to the same table. In Renza Peretti’s hands, it sits beside the tortelli as proof that local cues and refined technique can share the same repertoire without competing for attention. Passion fruit soufflé with vanilla ice cream extends that discipline into dessert. At Trattoria alla Ruota, Renza Peretti keeps the sweet course aligned with the same exacting approach, using brightness and precision to close the meal without breaking the kitchen’s sense of balance.

The Present

As chef at Trattoria alla Ruota, Renza Peretti continues a kitchen defined by seasonality, invention, and regional interpretation. Amarone-braised meat tortelli, duck terrine with puff pastry, and passion fruit soufflé with vanilla ice cream remain the clearest markers of that approach. At Trattoria alla Ruota, Renza Peretti’s cooking is built on discipline, nuance, and a consistent reading of place. For diners looking for a contemporary expression of Valpolicella cooking, Trattoria alla Ruota in Negrar, Italy, is where Renza Peretti’s approach is most clearly expressed. The restaurant’s shape is straightforward: a sister-founded house, a local frame, and a cuisine that keeps technique in conversation with region.

Signature

Renza's signature dishes include Amarone-braised meat tortelli, duck terrine with puff pastry, and passion fruit soufflé with vanilla ice cream.

FAQ What is Renza Peretti's current role? Renza Peretti is Chef. What is Renza Peretti known for? Seasonal and inventive dishes that reinterpret Valpolicella flavors through modern techniques.