Welcome to Fabrizio Privaty Chef, your personal private chef. Elevate your dining experience with exquisite dishes tailored to your tastes. Let us take care of your culinary needs while you relax and enjoy every moment. Discover the art of fine dining right in your own home, for unforgettable moments.
On me ...
Welcome to my page! Originally from Sicily and coming from a family of chefs, I was fortunate enough to learn the secrets of classic Mediterranean cuisine. At 20, I began to perfect my skills in Italian cuisine, working in renowned establishments. Today, I bring my experience and passion directly to your home.
Discover the unique flavors of Sicilian cuisine with our exclusive offers. Each dish tells a story, offering an unforgettable culinary experience.
Voyage en Sicile ...2026
TO START….
Achovies "Beccafico style"
Caponata Trapanese
Arancino cuttlefish ink
Chickpea and broad bean panel
Minted "Cazzilli"
BETWEEN
Spaghetti with squid ink and salted ricotta
Or
Busiate con sarde and finocchietto, “nturrata” breadcrumbs
Or
Spaghetto with chitarra with San Marzano tomato and tuna bottarga
FLAT
Swordfish Palermo-style, caponata and potato with onions
Or
Stuffed squid with potato/citrus, grilled vegetables, and salmoriglio
Or
Rabbit with olives, preserved lemon, cherry tomato and thyme, rosemary potato
DESSERT
Cannolo, buffalo ricotta, pistachio and chocolate chip
Or
Chocolate/pistachio and amarene semifreddo
Or
Bianco mangiare aux amandes
Or
Paste di mandorla
€110 pp
Exclusive menu
Special offers
Discover our new seasonal menu, created with passion and fresh ingredients for an unforgettable culinary experience.
Tasting
Alba White Truffles
FINGER FOOD
Cereal bread bruschetta, white truffle, Camargue fleur de sel and Evo extra virgin oil
STARTER
Carpaccio of Saint Jacques de Dieppes, white truffle
Perfect egg 63 in polenta crust, 36-month-old parmesan fondue “Vacche Rosse” and white truffle
MAIN
Homemade tagliatelle with half-salted butter and white truffle
-
“Label Rouge” Farm Guinea Fowl stuffed with porcini mushrooms in yellow wine sauce and white truffle
DESSERT
Sabayon with Prosecco De Valdobbiadene DOC, Small biscuit and truffle white
280€ p.p.
Menu Tendenze Vegetarian
AMOUSE BOUCHE
Crustillant mascarpone, petit pois
-
Pomme soufflé à la coriandre et creme d'Avocats
-
Feuille d'Ortie en tempura, coulis de sereau
ENTRE
Roll daikon, fraise ,citron confit
lait fermenté au basilic
-
Tataki de patate douce aux deux sésame et mayonnaise piquant, salade de pissenlit
PLAT
Steack de choux Fleur roti,
sauce camouflage à l'ail d'ours
DESSERT
Tiramisù 2.0 version printemps,
fraise, rhubarbe, crumble
100€ p.p
Explore our new
Classic Winter Menu
AMOUSE BOUCHE
Winter soup shooter with sesame grissino and red cabbage sprout
-
Girardeau oyster with shallot and raspberry vinegar
BETWEEN
Dieppe scallop carpaccio, pomegranate, Crutonts with scallop coral foam
FLAT
Tender beef cheek cooked for 48 hours, Bordelaise sauce, truffle polenta, glazed seasonal root vegetable as an accompaniment
DESSERT
Pear poached in burnt wine, vanilla custard
€90 pp
Social Media
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
My Gallery
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
