Chef Francesco Piu

Chef At Home In Cefalù

I am a professional chef with 15 years of experience in fine dining Mediterranean and international cuisine, but It's my first year as a private chef. I've worked in fine dining and Michelin Star restaurants across Italy, the UK, and the UAE, and am now back im my homeland to create unforgettable culinary experiences. Whether it’s a family gathering or a reunion with friends, I’ll craft a personalised menu that highlights fresh, local flavours and delivers the perfect balance of taste and creativity. My passion is bringing people together over delicious food and turning any meal into a memorable celebration! I offer diverse cuisine that adapts to everyone’s needs (vegan, vegetarian, gluten free and more.). I speak Italian, English, French

For me, cooking is...

Passion and simplicity. My cooking is the perfect illustration of everything Sicily has to offer—traditions, products, authentic flavours.

I learned to cook at...

It all started with my grandmother. I then earned a professional qualification and of course, lots of experience after that :)

A cooking secret...

I use the freshest ingredients with utmost respect, creating dishes that showcase the balance between Mediterranean tradition and innovative technique

My menus

Refined dining experience

STARTER

Choose 2 dishes

Amberjack Tartare dressed with Ericino pesto and bottarga mayonnaise

Beef Tartare accompanied by poached egg and ragusano fondue

Eggplant Parmesan: Layers of tender eggplant complemented by rich buffalo milk water

Chef's Arancina: A signature rice ball prepared to perfection

FIRST COURSE

Choose 1 dish

Spaghetti with shrimp bisque, red shrimp tartare, tuna bottarga, and lemon zest

Tubetti Pasta with calamari, broccoli cream, and crispy guanciale

Bulgur with Fish Broth: Nutty bulgur served in a rich fish broth, accompanied by an assortment of crispy fried fish

MAIN COURSE

Choose 1 dish

Crispy Sous-Vide Cod Accompanied by a rich sfincione sauce

Messina-style Mackerel: A genteel preparation of mackerel with cherry tomatoes, capers, olives, and a choice of potato fondue or a nest of seasonal green vegetables

Stuffed calamari with feta, sundried tomatoes and peas mash

DESSERT

Choose 1 dish

Hazelnut Tartlet: A charming hazelnut tartlet filled with a velvety hazelnut mousse

Ricotta Mousse Served with amaretto crumble and a seasonal fruit compote

Pistachio Semifreddo: A luxurious pistachio semifreddo served with a touch of salted caramel cream

Tradizione Siciliana 2.0

STARTER

Choose 2 dishes

Chef's Arancina: A signature rice ball prepared to perfection

Cod Fritters: Golden fritters of salt cod served with a gingered zucchini cream and confit purple cabbage

Eggplant Parmesan: Layers of tender eggplant complemented by rich buffalo milk water

FIRST COURSE

Choose 1 dish

Bucatini with Broccoli: A hearty dish featuring bucatini pasta, seasonal broccoli, and Nebrodi guanciale

Busiate with Sardines: Traditional busiate pasta accompanied by sardines and adorned with toasted breadcrumbs

Mezzi Rigatoni alla Lido: Al dente rigatoni with fresh swordfish, confit cherry tomatoes, and a hint of aromatic mint

MAIN COURSE

Choose 1 dish

Crispy Sous-Vide Cod Accompanied by a rich sfincione sauce

Low-Temperature Pork Tenderloin: Succulent pork tenderloin, slow-cooked and enveloped in Nebrodi guanciale, served with a rich berry sauce

Sous-Vide Octopus Accompanied by nduja-infused potato espuma and a crunchy paprika-dusted crostini

DESSERT

Choose 1 dish

Deconstructed Cannolo: A refined take on the classic cannolo, featuring ricotta and silky coffee mousse

Pistachio Magnum rochè

Mini cheese cake with mascarpone and red fruits

Francesco Piu

STARTER

Choose 1 dish

Beef Tartare accompanied by poached egg and ragusano fondue

FIRST COURSE

Choose 1 dish

- Tubetti Pasta with calamari, broccoli cream, and crispy guanciale

Pacchero with octopus ragù slow cooked in red wine and salted ricotta cream

MAIN COURSE

Choose 1 dish

Crispy Sous-Vide Cod Accompanied by a rich sfincione sauce

Miso-Marinated Eggplant With velvety baba ganoush, complemented by sun-dried tomatoes, fresh basil, and capers

DESSERT

Choose 1 dish

Mini cheese cake with mascarpone and red fruits

Chocolat fondant con gelato alla vaniglia

Sicilian dinner

STARTER

Choose 2 dishes

- Chef's Arancina: A signature rice ball prepared to perfection

Cod Fritters: Golden fritters of salt cod served with a gingered zucchini cream and confit purple cabbage

Caponata with aubergine and fried white fish

FIRST COURSE

Choose 1 dish

Busiate with Sardines: Traditional busiate pasta accompanied by sardines and adorned with toasted breadcrumbs

Mezzi Rigatoni alla Lido: Al dente rigatoni with fresh swordfish, confit cherry tomatoes, and a hint of aromatic mint

MAIN COURSE

Choose 1 dish

DESSERT

Choose 1 dish

- Deconstructed Cannolo: A refined take on the classic cannolo, featuring ricotta and silky coffee mousse

Chocolat fondant con gelato alla vaniglia

Ricotta Mousse Served with amaretto crumble and a seasonal fruit compote

Refined dining experience

STARTER

Choose 2 dishes

Amberjack Tartare dressed with Ericino pesto and bottarga mayonnaise

Beef Tartare accompanied by poached egg and ragusano fondue

Eggplant Parmesan: Layers of tender eggplant complemented by rich buffalo milk water

Chef's Arancina: A signature rice ball prepared to perfection

FIRST COURSE

Choose 1 dish

Spaghetti with shrimp bisque, red shrimp tartare, tuna bottarga, and lemon zest

Tubetti Pasta with calamari, broccoli cream, and crispy guanciale

Bulgur with Fish Broth: Nutty bulgur served in a rich fish broth, accompanied by an assortment of crispy fried fish

MAIN COURSE

Choose 1 dish

Crispy Sous-Vide Cod Accompanied by a rich sfincione sauce

Messina-style Mackerel: A genteel preparation of mackerel with cherry tomatoes, capers, olives, and a choice of potato fondue or a nest of seasonal green vegetables

Stuffed calamari with feta, sundried tomatoes and peas mash

DESSERT

Choose 1 dish

Hazelnut Tartlet: A charming hazelnut tartlet filled with a velvety hazelnut mousse

Ricotta Mousse Served with amaretto crumble and a seasonal fruit compote

Pistachio Semifreddo: A luxurious pistachio semifreddo served with a touch of salted caramel cream

Tradizione Siciliana 2.0

STARTER

Choose 2 dishes

Chef's Arancina: A signature rice ball prepared to perfection

Cod Fritters: Golden fritters of salt cod served with a gingered zucchini cream and confit purple cabbage

Eggplant Parmesan: Layers of tender eggplant complemented by rich buffalo milk water

FIRST COURSE

Choose 1 dish

Bucatini with Broccoli: A hearty dish featuring bucatini pasta, seasonal broccoli, and Nebrodi guanciale

Busiate with Sardines: Traditional busiate pasta accompanied by sardines and adorned with toasted breadcrumbs

Mezzi Rigatoni alla Lido: Al dente rigatoni with fresh swordfish, confit cherry tomatoes, and a hint of aromatic mint

MAIN COURSE

Choose 1 dish

Crispy Sous-Vide Cod Accompanied by a rich sfincione sauce

Low-Temperature Pork Tenderloin: Succulent pork tenderloin, slow-cooked and enveloped in Nebrodi guanciale, served with a rich berry sauce

Sous-Vide Octopus Accompanied by nduja-infused potato espuma and a crunchy paprika-dusted crostini

DESSERT

Choose 1 dish

Deconstructed Cannolo: A refined take on the classic cannolo, featuring ricotta and silky coffee mousse

Pistachio Magnum rochè

Mini cheese cake with mascarpone and red fruits

Francesco Piu

STARTER

Choose 1 dish

Beef Tartare accompanied by poached egg and ragusano fondue

FIRST COURSE

Choose 1 dish

- Tubetti Pasta with calamari, broccoli cream, and crispy guanciale

Pacchero with octopus ragù slow cooked in red wine and salted ricotta cream

MAIN COURSE

Choose 1 dish

Crispy Sous-Vide Cod Accompanied by a rich sfincione sauce

Miso-Marinated Eggplant With velvety baba ganoush, complemented by sun-dried tomatoes, fresh basil, and capers

DESSERT

Choose 1 dish

Mini cheese cake with mascarpone and red fruits

Chocolat fondant con gelato alla vaniglia

Sicilian dinner

STARTER

Choose 2 dishes

- Chef's Arancina: A signature rice ball prepared to perfection

Cod Fritters: Golden fritters of salt cod served with a gingered zucchini cream and confit purple cabbage

Caponata with aubergine and fried white fish

FIRST COURSE

Choose 1 dish

Busiate with Sardines: Traditional busiate pasta accompanied by sardines and adorned with toasted breadcrumbs

Mezzi Rigatoni alla Lido: Al dente rigatoni with fresh swordfish, confit cherry tomatoes, and a hint of aromatic mint

MAIN COURSE

Choose 1 dish

DESSERT

Choose 1 dish

- Deconstructed Cannolo: A refined take on the classic cannolo, featuring ricotta and silky coffee mousse

Chocolat fondant con gelato alla vaniglia

Ricotta Mousse Served with amaretto crumble and a seasonal fruit compote

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For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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