Lucignano’s Annual Summer Feast: A Tuscan Hamlet Welcomes Italy’s Star Chefs

Each year on the night of San Lorenzo, August 10, Lucignano, a perfectly preserved medieval walled town and one of Italy’s most beautiful borghi, transforms into a glittering stage of fire, flavor, and festivity. The 2025 Cena in Piazza Sotto le Stelle (Dinner in the Square Under the Stars) dazzled with four Michelin-starred chefs, more than a dozen guest chefs, members of the Italian Butchers’ National Team, eight pastry masters, local wineries, the Cortona DOC Consortium, Cortona Wine Tours, and a selection of fine spirits.

Having recently settled in this small Tuscan community, I had been eager to experience the town’s most anticipated summer night. The 2025 edition was not only the eighth in its history but also my very first. Guests were seated at random, a touch that encouraged new connections. At my table, I met New Zealanders, Canadians, and English expatriates, all of whom had made neighboring Cortona their home and who, as veterans of the event, return year after year. They spoke of how the roster of chefs has grown with each edition, elevating the feast into something extraordinary. Over the course of the evening, as one dazzling course followed another, music floated across the piazza and, later, dancing added to the lively rhythm of the night, an accompaniment to the meal rather than a distraction from it.

 

Fire as Protagonist

The true star of the evening was fire itself: primal, ancient, elemental. Embers and glowing coals became instruments of creation in the hands of chefs, butchers, and gelato masters, who prepared their dishes live before hundreds of guests under the warm Tuscan sky.

Elegant tables stretched across Lucignano’s Piazza del Tribunale, adorned with tall lamp posts and centerpieces of bread, flowers, and wheat atop burnt-orange tablecloths. The air was rich with a kaleidoscope of aromas—roasting meats, fresh herbs, and savory sauces—while music drifted softly, glasses clinked, and lively conversation filled the golden-lit square. Part country feast, part high cuisine showcase, the evening united the town’s timeless beauty, conviviality, and culinary artistry in perfect harmony.

A Dream Team of Chefs

The lineup of culinary talent was extraordinary. Four Michelin-starred chefs led the way, joined by more than a dozen guest chefs , including members of the Nazionale Italiana Macellai, gold medalists at world competitions — all contributing their time and artistry to this warm summer night. As the anticipation swelled, it felt like the square itself was holding its breath, ready for the curtain to rise. Then the dishes began to appear, each plate a story in itself, weaving together heritage, creativity, and the unmistakable flavors of Tuscany.

The chefs of 2025 Cena in Piazza Sotto le Stelle (Photo taken from Terretrusche page)

Antipasti

Terry Giacomello* – Tagliolino al Bianco d’Uovo, Black Truffle, Parmigiano and Half Paccheri Filled with Mozzarella and Eggplant on Yellow Cherry Tomato Sauce: combining creativity and rustic elegance.
Francesco Nunziata* – Figs, Smoke, and Memory: rabbit liver pâté, charred figs, and paccheri with prawns and pistachio.
Peppe Aversa* – Seafood Sandwich on Zucchini “alla Nerano” Sauce: a delicate combination of the sea with fresh Tuscan flavors.
Gianni Tarbini* – Chianina Beef Tartare: selected from the Terretrusche range, enhanced with Toscobosco truffles.
Fabio Nistri – Game Terrine with Charred Salad Sauce and Plums.
Gabriele Andreoni – Chianti Tuna: cooked in a wood oven with beans in the fiasco and sweet-and-sour onions.

Primi Piatti (First Courses)

Ilaria Salvadori – Baked Pasta “In Forno di Domenica”: a comforting tribute to Sunday family meals.
Salvatore Vuolo - Mezzo Pacchero with Mozzarella and Aubergines on Yellow Tomatoes.
Vincenzo Butticè - Pacheri with Shrimp and Pistachios
Enrico Derflingher – Risotto of Prince Charles: Carnaroli rice from the San Massimo Reserve, Gorgonzola DOP, Urbani black truffles, and saffron.
Chef Terretrusche – Smoked Orecchiette.
Susy Fantei – Primitiva 1907: traditional pappa al pomodoro with beans cooked in the fiasco and Tropea red onion.

Secondi Piatti (Main Courses)

Paolo Trippini – Crispy Rabbit with Chickpeas and Chicory: a hearty, traditional Tuscan preparation.
Annamaria Farina & Fausto Arrighi – From Pan to Grill: Valdichiana meats marinated and grilled over glowing coals.
Vittorio Camorri – Chianina Brisket “Flintstones-Style”: smoked with four primitive woods and seasoned with volcanic salts.
Chef Terretrusche - Cinta Senese rib tacos smoked over bay wood, served with grilled peppers and Fiascona onions of Florence.
Chef Terretrusche – Primordial: game, meats, and the colossal “White Giant of Valdichiana"
Andrea Laganga, Mara Labella, Orlando Di Mario – Nazionale Italiana Macellai (Italian Butcher Team, Gold Medalists at World Competitions): showcased championship-quality meats, highlighting the finest cuts and grilling techniques.

 

Dessert

Rossano Vinciarelli – Sweet Summer: basil cream, strawberry confit, and lime mousse.
Stefano Cecconi – La Crema: Casentino eggs, Sicilian lemon zest, Madagascar bourbon vanilla, toasted figs, and Franciscana hazelnuts.
Ilaria Guerrieri – Schiacciata Pisana Ice Cream with Blueberries from Abetone.
Paolo Rufo – Iced Peach.
Stefano Lorenzoni – Exotic Millefeuille with Salted Caramel and Mint Mango.
Paolo Rufo & Stefano Lorenzoni – Panettone with its Sauce.
Sergio Dondoli – Champelmo: pink grapefruit and Vernaccia spumante.

The Cellars and the Glasses

No Tuscan feast would be complete without wines to match. Lucignano was represented by local estates Tenuta Licinia and Società Agricola Il Sosso, while nearby Montepulciano showcased Villa Sant’Anna and Le Berne. From Montalcino came Fattoria Il Pino, and Valdobbiadene was represented by Azienda Agricola Drusian. Azienda Agricola Vallepicciola in Pievasciata and Cortona Wine Tours broadened the panorama, joined by the Cortona DOC Consortium, featuring labels such as Podere Il Fitto, Fabrizio Dionisio, Baldetti Winery, Poggio Sorbello, Dal Cero, Cantina Faralli, Speranza, La Braccesca, Pasini Roberta, Cantina Doveri, and Stefano Amerighi.

The evening’s final toast was a sensory celebration of spirits and cocktails. Cortona’s Spiriti Toscani showcased Gin Nabucco, infused with the wild botanicals of the Valdichiana, alongside the rich notes of Don Vanilla, while Terretrusche’s bartenders worked their craft, blending tradition with modern mixology to create signature cocktails that sparkled beneath the Tuscan stars.

A Monumental Effort Brought to Life

“We are truly delighted by the success of one of Lucignano’s flagship summer events,” said Mayor Roberta Casini. “The partnership with Terretrusche ensures outstanding quality, positioning Lucignano as a premier hub for Tuscan and Italian food and wine, and a top-tier destination for tourism.”

Institutional guests included the Prefect of Arezzo, Clemente Di Nuzzo, and Cristina Manetti, Chief of Staff to the President of the Tuscany Region, Eugenio Giani, who conveyed the Governor’s greetings. The evening, orchestrated by Terretrusche under founder Vittorio Camorri, was a feast for all senses: chefs from across Italy turned tradition and innovation into stories on the plate, while the square itself pulsed with the aromas of fire and herbs, the clink of glasses, and the soft hum of music drifting under the August sky.