Portrait of Valentino Cassanelli
i. Biography
Table culture in the countryside outside Modena gave Valentino Cassanelli an early working grammar: Sunday lunch as repetition, family ritual, and shared table. His own account keeps the point practical: “I was born into a traditional family in the countryside of Modena, so from a young age I started to be attracted by Sunday lunches' conviviality.” In the kitchen at Lux Lucis in Forte dei Marmi, that background reads through pasta, Tuscan gastronomy, and a modern Italian register shaped by movement.
The Sunday letter
Read Made By's new profiles every Sunday.
Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.
Coming Up
The kitchen at Lux Lucis is led by Valentino Cassanelli.
Where They Are Now
Tuscan gastronomy is the working field, treated in a bold, modern interpretation, with pasta identified as a focus.
Career - Chef — Lux Lucis, Forte dei Marmi, Tuscany, Italy
Signature
The signature repertoire includes Red mullet in scent of pine and sea, DAY AFTER BREAD, Mare e Monti, brezza, and Tortello di coniglio, capperi e liquirizia.
In Their Words “I was born into a traditional family in the countryside of Modena, so from a young age I started to be attracted by Sunday lunches' conviviality.”
Honors
Valentino Cassanelli has received Michelin Guide — One Michelin star for Lux Lucis (2017). Recognition for the work includes One Michelin star for Lux Lucis.
FAQ What is Valentino Cassanelli's current role? Valentino Cassanelli is Executive Chef. What recognition has Valentino Cassanelli received? One Michelin star for Lux Lucis. What is Valentino Cassanelli known for? Bold, modern interpretation of Tuscan gastronomy.
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.