A cuisine of authentic flavors, "straightforward and clean," with minimally processed ingredients to preserve all their natural characteristics. This is the cuisine of the young chef Cristoforo Trapani, who looks to the future while carrying with him all the best of Campania, his home region (he was born in Piano di Sorrento, in the province of Naples). Born in 1988, he took his first steps in his hometown before working in the kitchens of Heinz Beck, Antonio Cannavacciuolo, Moreno Cedroni, and Davide Scabin, not to mention Mauro Colagreco. Today, he is the Executive Chef at the Hotel Byron in Forte dei Marmi and at the restaurant La Magnolia (1 Michelin Star), where he offers a brilliant fusion of Campanian and Tuscan cuisine: influences from the sea, inland excellence, and Neapolitan touches. His approach aims to satisfy and surprise diners in different ways each time, because as he says, "Cooking is an act of altruism."
