i. Biography
From Istituto d'arte to an old farmhouse on the Via Emilia just outside Fidenza, Simone Strinati’s route has narrowed toward one table: Podere San Faustino in Fidenza, Italy, where he works as chef. With his wife Daniela, he turned an abandoned farmhouse into a rustic venue recalling past times, then built a kitchen around Emilian memory, local materials and seasonal movement.
Beginnings
Training came through Istituto d'arte, a starting point that sits naturally beside the visual, material character of the restaurant Strinati would later shape with Daniela. Their project began as a dream: to transform an abandoned farmhouse into a place that recalled earlier times without losing the immediacy of the countryside around it. The building itself carries the story forward. Set on the Via Emilia just outside Fidenza, the old farmhouse was restored and is run by the couple, making the setting part of the experience rather than a backdrop. In that restored rural space, Strinati’s work as chef developed alongside his role as entrepreneur, tying the practical life of the venue to the cooking coming from its kitchen.
The Rise
The cuisine is Emilian and traditional, but its geography is more precise than a broad regional label. His menu draws on the traditions of the nearby Parmigiana, Mantovana and Piacentina territories, with seasonal menus that change frequently rather than holding still. That approach depends on local first-choice raw materials and a menu rooted in the territory. The dishes attached to his name make that grounding concrete: tortelli di zucca with house-made pear mostarda is among the hand-rolled fresh pasta diners are told to expect, while coscia d'oca cotta a bassa temperatura is cited among the carefully prepared meat dishes. A third dish, polpo, gives the arc a dated marker beyond the farmhouse itself. In 2018, Gazzetta di Parma featured it as a protagonist dish by Strinati, placing his cooking in the local conversation through a plate rather than a slogan.
Today
At Ristorante Podere San Faustino, Strinati works as chef and entrepreneur, with Daniela beside him in the restored farmhouse project. The kitchen continues to read the surrounding territory through traditional cuisine, fresh pasta, meat cookery and a seasonal rhythm shaped by what the area offers. Recognition followed in clear form. The MICHELIN Guide awarded Bib Gourmand recognition to the Fidenza restaurant in 2024 and again in 2025, a pair of honors attached to the place Strinati and Daniela rebuilt from an abandoned farmhouse into a working rural address.
Profile updated July 2026
FAQ
Asked of Simone
What roles has Simone Strinati held?
Simone Strinati has worked as chef and entrepreneur at the restored farmhouse restaurant he runs with his wife Daniela.
What is Simone Strinati doing now?
He works as chef at Podere San Faustino in Fidenza, Italy, cooking Emilian and traditional cuisine.
