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Chef Giacomo Devoto, the heart of Locanda de Banchieri, is a charismatic and visionary figure dedicated to celebrating the cuisine of the Terre di Luni. Originally from Val di Magra, he began his culinary journey under the guidance of Angelo Paracucchi, learning the precision and artistry of cooking. After years of experience in Val d’Aosta, Giacomo returned to Sarzana and founded Officine del Cibo, a Gourmet pizzeria recognized among the best in Italy for its quality ingredients and innovative culinary vision.
Giacomo's most ambitious project is undoubtedly Locanda de Banchieri.
Taking over a 17th-century farmhouse with an attached farm, Chef Giacomo has created a place where tradition and innovation intersect.
With a cuisine that speaks a border language, Giacomo masterfully combines the flavors of Lunigiana with those of neighboring Liguria, using fresh seasonal ingredients sourced from the estate's fields.
Chef Giacomo Devoto's culinary philosophy is rooted in sustainability and respect for the land.
The 35,000 m² farm supplies most of the ingredients, from vegetables to aromatic herbs, and even eggs from locally raised hens.
This commitment to sustainability is also reflected in the cooking techniques employed, favoring induction and efficient oven use to conserve energy.
At Locanda de Banchieri, every dish pays homage to the chef's culinary roots—a harmonious fusion of sea and land, enriched by the skilled use of wild herbs.
Giacomo's cuisine evolves continuously, with menus that change while always emphasizing seasonality and quality.
His dedication to innovation and sustainability sets him apart in the contemporary culinary landscape.
By blending the warmth of tradition with the elegance of modern and conscientious cooking, Locanda de Banchieri offers a journey through the authentic flavors of Lunigiana, celebrating the cultural and gastronomic roots that Giacomo brings to every dish.
