Chef Davide Cerretini
Private Chef In Norwich
Get to know me better
An entertaining and skilled chef specializing in rustic authentic Tuscan cuisine.
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, honing my craft. Cacciucco Cucina Toscana became a cherished destination for authentic Tuscan dining, where I had the pleasure of cooking for local celebrities such as Sean Penn, Francis Ford Coppola, Santana, Sammy Hagar, Huey Lewis, Jovanotti, Nicolas Cage, George Lucas, and many more. Meanwhile, Botto Bistro gained national and worldwide attention for its unique business model and unwavering authenticity. My work in these restaurants earned me international recognition, with appearances on The Daily Show with Trevor Noah, a major film, and features in Time Magazine and The New York Times.
My culinary journey began in my grandmother’s kitchen in Tuscany, and I’ve remained committed to preserving the true flavors of my heritage. I’ve cooked for celebrities and worked as a personal chef, always driven by a passion for authenticity. My style is rustic yet refined, perfect for everything from elegant dinners to casual gatherings and aperitivo parties. I’m also known for my Tuscan cooking classes, where each dish tells a story and reveals the secrets of Italian cuisine.
I look forward to bringing an authentic, vibrant, and delicious dining experience to your table.
More about me
For me, cooking is...
Although I love cooking elaborate and complicated dishes, my real passion is the real, authentic comfort food I grew up with.
I learned to cook at...
I started by the side of my Nonna in Tuscany, and ended up with a long career in California. Still cooking what she taught me.
A cooking secret...
Always trying to replicate those aromas and flavors that take me back to Tuscany. Keep it simple, and keep it authentic.
My menus
Funghetti - Roasted mushroom caps filled with Italian sausage, Taleggio cheese and balsamic glaze
Focaccia Al Rosmarino - Rosemary Focaccia With Lemon-Peperoncino Salsa Aioli. (V)
Salame Coi Fichi - Salame rolls filled with Mascarpone cheese, fig marmelade, rockets and walnut
Crostini Alle Melanzane - Aubergine escabeche and Salsa Verde on garlic crostini. (V)
Panzanella Fiorentina - Florentine Panzanella bread and tomatoes marinated with basil, cucumber, onion, vinegar and Tuscan olive oil. (V)
Polpettine Di Pollo - Tuscan chicken meatballs over lemon-parsley mayo
Bruschetta - Traditional bruschetta with fresh tomato, basil, and olive oil. (V)
Pollo e Patate Rifatte - Pan roasted chicken breast bites with twice cooked potatoes, tomato-sage sauce
Risotto alla Carbonara - Risotto with Pancetta, egg yolk, bl;ack pepper and Pecorino
Rigatoni Toscani - Rigatoni with Tuscan meatsauce
Spaghetti Alle Cozze - Spaghetti with fresh mussels, garlic, Peperoncino, San Marzano tomato-white wine sauce
Fettuccine Alfredo - Fettuccine with creamy Alfredo Parmigiano sauce (Add. Grilled chicken or mushroom optional) (V)
Salsiccia e Peperoni -Tuscan sausage braised with sweet bell peppers, basil and olives Tuscan Peperonata
Melanzane alla Parmigiana - Traditional Tuscan baked aubergine with San Marzano tomato sauce, basil, Parmigiano and Fior di Latte mozzarella. (V)
Salmone Alla Livornese - Roasted salmon filet with olives, capers, oregano, San Marzano tomato sauce
Ravioli Al Forno - Spinach and ricotta ravioli baked with creamy Bechamel, San Marzano tomato sauce and Parmigiano. (V)
Cream of Mascarpone with fresh berries, shaved chocolate and crumble Amaretti cookie
Tuscan fresh pears and chocolate tart cake with currant, pine nuts and pastry cream
Castagnaccio - Traditional Tuscan chestnut cake with pine nuts, rosemary and raisin served with chocolate custard
Tuscan apple soft cake with walnut, raisin with custard cream and fresh berries
Tiramisu Balls Over Mascarpone Custard
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Granchio - Crab and vegetables fritters and green salsa aioli, rockets, cherry tomatoes an Tuscan olive oil
Melanzane - Rolls of grilled aubergine filled with Gorgonzola, walnuts and pesto
Porcello Tonnato - Roasted pork carpaccio with tuna sauce and caperberries
Prosciutto Tartufato - Rolls of Parma prosciutto filled with truffle-mushroom-almond pest
Bubbole - Roasted Portobello caps filled with braised sweet pepper-basil Tuscan Peperonata, melted brie and balsamic glaze. (V)
Cozze Al Tramonto - Fresh mussels steamed with San Marzano tomato, eggs and white wine over garlic crostini
Pere e Pecorino - Spinach salad with fresh pears, toasted almond, shaved Pecorino and honey-truffle dressing. (V)
Pollaccio - Fettuccine with chicken, asparagus, pine nuts and creamy sundried tomato-Parmigiano sauce
Polpette Toscane - Spaghetti with homemade Tuscan meatballs
Paccheri Mari e Monti - Tuscan paccheri pasta with fresh musssuls, Italian sausage and peperoncino with San Marzano tomato sauce
Risotto al Nero - Risotto with black squid ink, calamari, mushroom and shallots
Risotto Porcini e Tartufo - Risotto with Porcini mushroom, truffle and Parmigiano. (V)
Cannelloni Toscani - Spinach and ricotta cannelloni with San Marzano tomato sauce, creamy bechamel, nutmeg and Parmigiano. (V)
Tagliata - Seared steak served sliced with mushroom trifolati and rosemary roasted potatoes
Merluzzo e Capesante - Pan seared cod filet topped with seared scallops and chilled Salsa Verde Livornese over tomato-basil tapenade
Costine Toscane -Slow-braised short ribs with a Sangiovese-rosemary reduction, served with Parmigiano mashed potatoes
Guazzetto - Steamed mussels, king prawns and calamari with creamy saffron-lemon sauce over grilled garlic toasts
Scaloppine Al Marsala - Chicken scaloppini with creamy mushroom-sage Marsala sauce and rosemary roasted potatoes
Rollini Di Melanzane - Aubergine rolls filled with ricotta baked with San Marzano tomato-basil sauce and Parmigiano
Tuscan fresh pears and chocolate tart cake with currant, pine nuts and pastry cream
Homemade chocolate crepes flambe with brandy, orange and fresh berries
Tuscan apple soft cake with walnut, raisin and mascarpone custard
Cream of Mascarpone with fresh berries, shaved chocolate and crumble Amaretto cookies
Tuscan ricotta and pear soft cake with honey-balsamic glaze
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Pane Agliato - Garlic Bread With Parmigiano. (V)
Salame Coi Fichi - Salame rolls filled with Mascarpone cheese, fig marmelade, rockets and walnut
Panzanella Fiorentina - Florentine Panzanella bread and tomatoes marinated with basil, cucumber, onion, vinegar and Tuscan olive oil. (V)
Polpettine Di Pollo - Tuscan chicken meatballs over lemon-parsley mayo
Bruschetta - Traditional bruschetta with fresh tomato, basil, and olive oil. (V)
Tartara Di Salmone - Salmon Tartar with capers, fresh tomato, herbs, lemon, olive oil and garlic bread crisps
Prataioli Al Tartufo - Roasted mushroom caps filled with truffle-mushroom-walnut pesto, melted brie and balsamic glaze. (V)
Pollaccio - Fettuccine with chicken, asparagus, pine nuts and creamy sundried tomato-Parmigiano sauce
Branzino al Limone - Pan roasted seabass filet with infused butter-lemon-capers sace with roasted scalllopped potatoes
Impepata di Cozze - Steamed fresh mussels with white wine-galic-lemon broth on garlic crostini
Paccheri Mari e Monti - Tuscan paccheri pasta with fresh musssuls, Italian sausage and peperoncino with San Marzano tomato sauce
Rosticciana in Umido - Braised pork ribs with red wine-tomato juniper berries reduction over Parmigiano mashed potatoes
Melanzane alla Parmigiana - Traditional Tuscan baked aubergine with San Marzano tomato sauce, basil, Parmigiano and Fior di Latte mozzarella
Risotto alla Carbonara - Risotto with Pancetta, egg yolk, bl;ack pepper and Pecorino
Lasagna Toscana - Tuscan meat sauce lasagna, creamy bechamel and Parmigiano
Involtini di Pollo - Roasted rolls of chicken breast filled with Prosciutto Cotto, and Asiago cheese with creamy mushroom-sage sauce. and garlic spinach
Risotto Asparagi E Zafferano - Risotto with asparagus, leek, lemon zest, saffron and Pecorino. (V)
Tuscan fresh pears and chocolate tart cake with currant, pine nuts and pastry cream
Tuscan apple soft cake with walnut, raisin and mascarpone custard
Castagnaccio - Traditional Tuscan chestnut cake with pine nuts, rosemary and raisin served with chocolate custard
Cream of Mascarpone with fresh berries, shaved chocolate and crumble Amaretto cookies
Tuscan ricotta and pear soft cake with honey-balsamic glaze
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Crostini Misti- Bruschetta mix platter, 1) Fresh tomato & Basil, 2) Braised Peperonata bell peppers, 3) Truffle & Mushrooms Pate'. (V)
Melanzane - Rolls of grilled aubergine filled with Gorgonzola, walnuts and pesto. V)
Funghetti - Roasted mushroom caps filled with Italian sausage, Taleggio cheese and balsamic glaze
Pere e Pecorino - Spinach salad with fresh pears, toasted almond, shaved Pecorino and honey-truffle dressing. (V)
Salame Coi Fichi - Salame rolls filled with Mascarpone cheese, fig marmelade, rockets and walnut
Panzanella Fiorentina - Florentine Panzanella bread and tomatoes marinated with basil, cucumber, onion, vinegar and Tuscan olive oil. (V)
Polpettine Di Pollo - Tuscan chicken meatballs over lemon-parsley mayo
Penne Al Salmone - Penne with fresh salmon and capers with pink creamy brandy sauce
Fettuccine Alfredo - Fettuccine with creamy Alfredo Parmigiano sauce (Add. Grilled chicken or mushroom optional) (V)
Rigatoni Toscani - Rigatoni with Tuscan meatsauce
Cannelloni Toscani - Spinach and ricotta cannelloni with San Marzano tomato sauce, creamy bechamel, nutmeg and Parmigiano. (V)
Ziti Asparagi e Zucchine - Ziti with asparagus, courgette, lemon zest and creamy saffron-Pecorino sauce
Impepata di Cozze - Steamed fresh mussels with white wine-galic-lemon broth on garlic crostini
Salmone Alla Livornese - Roasted salmon filet with olives, capers, oregano, San Marzano tomato sauce
Salsicce e Fagioli - Braised Italian sausages with Cannellini beans, San Marzano tomato sauce, sage, garlic and peperoncino
Pollo e Patate Rifatte - Pan roasted chicken breast bites with twice cooked potatoes, tomato-sage sauce
Bracioline di Maiale - Breaded pork cutlets with San Marzano tomato-basil sauce and melted mozzarella. Served with rosemary roasted potatoes
Melanzane alla Parmigiana - Traditional Tuscan baked aubergine with San Marzano tomato sauce, basil, Parmigiano and Fior di Latte mozzarella
Ribollita - Tuscany signature dish, twice cooked artisan bread, Cavolo Nero kale, Cannellini beans and vegetables. (V)
Tuscan fresh pears-chocolate tart cake with pine nuts and pastry cream
Tuscan apple soft cake with walnut, raisin and mascarpone custard
Castagnaccio - Traditional Tuscan chestnut cake with pine nuts, rosemary and raisin served with chocolate custard
Tuscan ricotta and pear soft cake with honey-balsamic glaze
View full menu
Granchio - Crab and vegetables fritters and green salsa aioli, rockets, cherry tomatoes an Tuscan olive oil
Porcello Tonnato - Roasted pork carpaccio with tuna sauce and caperberries
Pancetta - Roasted pork belly with infused saffron-honey glaze
Inzimino Di Calamari - Braised calamari and chards with tomato-red wine sauce, peperoncino and garlic crostini
Burrata Al tartufo - Fresh Burrata Mozzarella with truffle' pesto and tomato confit. (V)
Crostini Livornesi - Crostini with aubergine escabeche and Salsa verde Livornese. (V)
Fichi e Caprino - Figs, goat cheese and walnut green salad with honey vinaigrette. (V)
Vellutata Di Asparagi - Asparagus and shallot soup with lemon zest and crispy Parmigiano. (V)
Paccheri Mari e Monti - Tuscan paccheri pasta with fresh musssuls, Italian sausage and peperoncino with San Marzano tomato sauce
Risotto al Nero - Risotto with black squid ink, calamari, mushroom and shallots
Ribollita - Tuscany signature dish, twice cooked artisan bread, Cavolo Nero kale, Cannellini beans and vegetables. (V)
Lasagna Toscana - Tuscan meat sauce lasagna, creamy bechamel and Parmigiano
Risotto Porcini e Tartufo - Risotto with Porcini mushroom, truffle and Parmigiano. (V)
Mezze Maniche All'Aragosta- Short rigatoni with lobster with flambe' creamy pink brandy-Peperoncino sauce.,
Crespelle Fiorentine - Homemade crepes filled with spinach, ricotta and nutmeg baked with San Marzano Tomato sauce and creamy bechamel. (V)
Paccheri All'Agnello - Paccheri with slow braised Tuscan lamb meat sauce
Costolette d'Agnello - Fried lamb chops breaded with Parmigiano with mint-lemon green aioli a
Tonno Rosso - Seared tuna crusted with black pepper with chilled capers Salsa verde and tomato-basil tapenade
Cozze E Salsiccia Allo Zafferano - Steamed fresh mussels and Italian sausage with saffron-white wine broth and Peperoncino-garlic crostini
Filetto Al Vino Rosso - Pan seared Filet steak with red wine rosemary reduction over chicken liver pate crostone
Rollatine Di Pollo Al Tartufo - Chicken breast rolls filled with truffle-mushroom-almond pesto and infused butter sage sauce
Maiale Al Prosciutto E Balsamico - Pan roasted pork tenderloin medallion wrapped with prosciutto and balsamic-rosemary reduction
Portobello -Roasted Portobello mushroom caps filled with Tuscan braised peppers, melted Taleggio cheese, and caramelized onions. (V)
Homemade chocolate crepes flambe with brandy, orange and fresh berries
Tuscan apple soft cake with walnut, raisin and mascarpone custard
Cream of Mascarpone with fresh berries, shaved chocolate and crumble Amaretto cookies
Tuscan ricotta and pear soft cake with honey-balsamic glaze
View full menu
Granchio - Crab and vegetables fritters and green salsa aioli, rockets, cherry tomatoes an Tuscan olive oil
Porcello Tonnato - Roasted pork carpaccio with tuna sauce and caperberries
Prosciutto Tartufato - Rolls of Parma prosciutto filled with truffle-mushroom-almond pest
Bubbole - Roasted Portobello caps filled with braised sweet pepper-basil Tuscan Peperonata, melted brie and balsamic glaze. (V)
Gamberi al Salame - Pan roasted king prawns wrapped with salame over Cannellini bean-lemon spread
Paccheri Mari e Monti - Tuscan paccheri pasta with fresh musssuls, Italian sausage and peperoncino with San Marzano tomato sauce
Costine Toscane -Slow-braised short ribs with a Sangiovese-rosemary reduction, served with Parmigiano mashed potatoes
Rollini Di Melanzane - Aubergine rolls filled with ricotta baked with San Marzano tomato-basil sauce and Parmigiano
Rollatine Di Pollo Al Tartufo - Chicken breast rolls filled with truffle-mushroom-almond pesto and infused butter sage sauce
Costolette d'Agnello - Fried lamb chops breaded with Parmigiano with chilled green aioli and lemon-garlic spinach
Branzino Alle Cozze E Capperi - Pan roasted seabass filet with fresh mussels infused butter-lemon-capers sace with roasted scalllopped potatoes
Tagliata Alla Fiorentina - Seared Tagliata steak with shaved Parmigiano Reggiano, rockets, balsamic glaze and Tuscan olive oil
Cacciucchino - Livornese seafood stew fresh mussels, calamari, king prawns, code in rich tomato-red wine sauce over garlic toasts
Polpette Toscane - Spaghetti with homemade Tuscan meatballs
Risotto al Nero - Risotto with black squid ink, calamari, mushroom and shallots
Risotto Porcini e Tartufo - Risotto with Porcini mushroom, truffle and Parmigiano. (V)
Mezze Maniche All'Aragosta- Short rigatoni with lobster with flambe' creamy pink brandy-Peperoncino sauce.,
Homemade chocolate crepes flambe with brandy, orange and fresh berries
Tuscan apple soft cake with walnut, raisin and mascarpone custard
Cream of Mascarpone with fresh berries, shaved chocolate and crumble Amaretto cookies
Tuscan ricotta and pear soft cake with honey-balsamic glaze
Frittelle Di Riso - Florentine rice-orange zest fritters with custard cream and fresh berries
View full menu
Funghetti - Roasted mushroom caps filled with Italian sausage, Taleggio cheese and balsamic glaze
Rotolini - Parma prosciutto rolls filled with mascarpone walnut and pesto
Panzanella Fiorentina - Florentine Panzanella bread and tomatoes marinated with basil, cucumber, onion, vinegar and Tuscan olive oil. (V)
Carpaccio Di Bresaola - Bresaola cured beef Carpaccio, rockets, shaved Parmigiano, caperberries, creamy lemon dressing
Burrata Al tartufo - Fresh Burrata Mozzarella with truffle' pesto and tomato confit. (V)
Crostini Toscani - Traditional Florentine crostini with chicken liver pate' smothed with chicken broth
Gamberi al Salame - Pan roasted king prawns wrapped with salame over Cannellini bean-lemon spread
Risotto al Nero - Risotto with black squid ink, calamari, mushroom and shallots
Norcina - Rigatoni with Porcini mushrooms, Italian sausage and creamy Parmigiano-sage sauce
Ribollita - Tuscany signature dish, twice cooked artisan bread, Cavolo Nero kale, Cannellini beans and vegetables. (V)
Crespelle Fiorentine - Homemade crepes filled with spinach, ricotta and nutmeg baked with San Marzano Tomato sauce and creamy bechamel. (V)
Risotto Pancetta E Porcini - Risotto with Porcini mushroom, pancetta, sage and Pecorino
Pappardelle Alle Polpette D'Agnello - Pappardelle with Tuscan lamb meatballs
Tagliata - Seared steak served sliced with mushroom trifolati and rosemary roasted potatoes
Cozze E Salsiccia Allo Zafferano - Steamed fresh mussels and Italian sausage with saffron-white wine broth and Peperoncino-garlic crostini
Portobello -Roasted Portobello mushroom caps filled with Tuscan braised peppers, melted Taleggio cheese, and caramelized onions. (V)
Involtini Di Carne - Slow braised beef rolls filled with prosciutto and Asiago with San Marzano tomato-red wine sauce
Rollatine Di Pollo Al Tartufo - Chicken breast rolls filled with truffle-mushroom-almond pesto and infused butter sage sauce
Tuscan apple soft cake with walnut, raisin and mascarpone custard
Castagnaccio - Traditional Tuscan chestnut cake with pine nuts, rosemary and raisin served with chocolate custard
Cream of Mascarpone with fresh berries, shaved chocolate and crumble Amaretto cookies
Tuscan ricotta and pear soft cake with honey-balsamic glaze
Frittelle Di Riso - Florentine rice-orange zest fritters with custard cream and fresh berries
View full menu
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