Chef davide
5.0 (1 reviews)
Executive Chef-Owner Botto Bistro San Francisco Ca
- Norwich, Norfolk
- From £55pp / Min spend £450
- 5 yhangry events
Executive Chef-Owner Botto Bistro San Francisco Ca
- Norwich, Norfolk
- From £55pp / Min spend £450
- 5 yhangry events
About chef
I’m Chef Davide, a native Italian specializing in Tuscan cuisine, now based in the UK after a thirty-year career in San Francisco and Los Angeles. Before owning my two acclaimed restaurants in the San Francisco Bay Area—Cacciucco Cucina Toscana and Botto Bistro—I worked in several renowned kitchens,...read more
Highly ratedEngaging storytellerImpeccable cleanlinessReliable
Chef's speciality
Fine DiningItalianCanapé PartyMeal Prep - Lunch & DinnerCooking Class
Sample menus
Cooking Classes: A True Tuscan Experience
With over thirty years of international experience in authentic Tuscan cuisine, I’m excited to offer a cooking class and dinner experience that blends exceptional food, authenticity, and entertainment. I’ll guide you through the secrets behind each dish, sharing tips and insights that will transform the way you cook and appreciate Italian food. From the rich history behind each recipe to the techniques that bring them to life, this experience is packed with storytelling and hands-on learning. Perfect for groups of any size, you can choose to join in the cooking or simply relax with a glass of wine and enjoy a live demonstration and tasting of the prepared dishes. You’ll leave inspired to bring these authentic flavors into your own kitchen.
Choose from One of Our Cooking Classes & Dinner Experiences:
RISOTTO MASTERY CLASS (V)
Learn to make a perfect risotto and enjoy two iconic Tuscan dishes.
Risotto Ai Porcini E Tartufo – Risotto with porcini mushrooms, truffle paste, sage, & Parmigiano. (V)
Risotto Asparagi E Zafferano – Risotto with asparagus, leeks, saffron, lemon zest, and Pecorino. (V)
SEAFOOD OF TUSCANY
Dive into the flavors of the Tuscan coast with two authentic seafood recipes.
Risotto Al Nero Di Seppia – Risotto with black squid ink, calamari, and mushrooms.
Cozze Al Tramonto – Fresh mussels with tomato pulp, eggs, a white wine-garlic sauce, and crostini.
BRUSCHETTA, CROSTINI TOSCANI AND OLIVE OIL TASTING (V)
An engaging class with expert tips on authentic Tuscan bruschetta and crostini, plus Italian Olive Oil Tasting.
Crostini Del Chianti – Traditional Florentine crostini with tomato, bread, oregano, and white vinegar, a unique flavor experience.
Bruschetta Al Pomodoro – Classic Tuscan tomato-basil bruschetta.
FLORENTINE CUISINE
Discover two beloved and iconic dishes from the Chianti region.
Costine Toscane – Braised short ribs with red wine-rosemary reduction and juniper berries.
Crostini Neri – Traditional crostini with chicken liver pâté.
FRESH PASTA PICI FROM SIENA AND TUSCAN MEAT SAUCE
Learn to prepare Italy’s oldest pasta and a traditional meat sauce.
Pici Senesi – Handmade fresh pasta Pici from Siena.
Ragu Toscano – Traditional Tuscan meat sauce.
TUSCAN RIBOLLITA (V)
The Symbol of Tuscan cuisine.
Ribollita is a traditional Tuscan soup, celebrated for its simplicity and rich, hearty flavors. Made with cannellini beans, seasonal vegetables like kale, carrots, and celery, and thickened with day-old bread, it’s a true example of cucina povera—the art of transforming humble ingredients into something extraordinary. Slow-cooked and infused with extra virgin olive oil, Ribollita captures the essence of authentic Tuscan cuisine.
VEGETARIAN TUSCAN DELIGHTS (V)
Craft the perfect Tuscan meal, vegetarian-friendly!
Crespelle Fiorentine – Baked homemade crepes filled with spinach, ricotta, nutmeg, besciamella, and San Marzano tomato sauce. (V)
Pomodori Ripieni Alla Panzanella – Fresh tomatoes filled with Panzanella Fiorentina, artisan bread with basil, onion, cucumber, and Tuscan olive oil. (V)
TUSCAN ESSENTIAL PASTA SAUCES MASTERY CLASS (V)
Master the art of creating classic Tuscan pasta sauces.
Pesto Toscano – Penne with Tuscan pesto made with arugula, Parmigiano, and walnuts. (V)
Cacio E Pepe Alle Zucchine – Paccheri pasta with a creamy Pecorino-black pepper sauce and zucchini. (V)
Aglio Olio E Peperoncino – Spaghetti with garlic, olive oil, and Peperoncino. (V)
TUSCANY FRESH MUSSELS MASTERY CLASS
Explore Tuscan seafood with fresh mussel preparations.
Spaghetti Alle Cozze – Spaghetti with fresh mussels, San Marzano tomatoes, and Peperoncino.
Impepata Di Cozze Allo Zafferano – Steamed fresh mussels in a saffron-white wine broth with garlic crostini.
Want to request a chef's price and personalised menu based on your requirements?
Just message chef davide and discuss the details of your event and the requirements you have.What the chef offers
Service offered
Clear UpTable ServiceIntroduces & Explains Dishes
Chef experience
Authentic FoodInternational ExperienceCooked for CelebritiesCooking DemonstrationsTV Appearances
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Message chef to create your dream menu
Message chef to create your dream menu
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