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.
Exclusive menu
Special offers
Discover our new seasonal menu, created with passion and fresh ingredients for an unforgettable culinary experience.
Autumn Trends Menu
FINGER FOOD
Praline tartlet with pumpkin seeds and potato espuma
STARTER
Egg 63 cooked at low temperature, melted “Vacche Rosse” parmesan 36 months,
5-grain bread crouton
FIRST MAIN
Porcini mushroom risotto with apple and popcorn
MAIN
Lightly smoked and seared pike-perch, glazed baby carrots and black garlic, beurre blanc and marigold oil
DESSERT
Chestnut mousse and persimmon coulis
€110 pp
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.
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
Winter Pop Menu
AMUSE-BOUCHE
Smoked potato espuma tartlet
fermented sea fennel
STARTER
Salted turbot,
butternut squash, licorice, Jerusalem artichoke
and
clementine oil
Homemade beetroot gnocchi,
alici colatura, preserved lemon and kale
MAIN COURSE
Skei fillet, roasted skin-on,
piquillo pepper sauce, salted celery
and
Iberian lobo potato
DESSERT
82% dark chocolate cream,
and popcorn and clementine sorbet
€150 p.p.
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.
