I visited this new temple of taste in the heart of winter, and from its steel frame to its poetic architectural “frames,” I experienced a space that connects past and future, tradition and invention. I could only marvel at Gaetano’s vision finally brought to life.
Gaetano Trovato, a two-star Michelin chef and recipient of the prestigious Gambero Rosso’s Three Forks award, reveres nature and treats the plate as his canvas. Known as a culinary artist, he and his brother Giovanni built Arnolfo into a landmark in Colle di Val d’Elsa, Tuscany. Since earning his first Michelin star in 1986 at age 25, Gaetano has championed local terroir and sustainable dining, aligning with the nascent Slow Food movement. In 2007, Arnolfo began offering vegetarian menus long before it became a fine-dining trend. Later, he opened a boutique inn, bringing lifestyle aesthetics into his culinary world. In 2022, Arnolfo The Frame marked both the restaurant’s 40th anniversary and the next pinnacle in Gaetano’s career, which includes receiving the 2024 Michelin Mentor Chef Award.
A Model of Tradition, Innovation, and Aesthetic Harmony
I recall a conversation in 2018 when Gaetano, beaming with excitement, shared his dream of building a second restaurant: open kitchens, panoramic windows, and transparency in both structure and philosophy. Now it stands before me. The open-plan kitchen, framed in local golden marble, feels both grounded and majestic. Opposite, oversized windows offer views of Tuscany like shifting paintings. The kitchen becomes a live show, the chefs’ movements framed as art.
Gaetano spent most of his life nurturing this dream. The Frame is more than a building—it’s a manifesto. The open kitchen, a now-common design, is for Gaetano a reflection of deeply held family values from his Sicilian upbringing: transparency, innovation, balance. “From ingredient selection to the final dish, everything must be visible and traceable,” he says. “I want guests to witness the craftsmanship in action.”
Naturally, state-of-the-art technology underpins the operation. A wine cellar with over 6,000 bottles and a cutting-edge R&D kitchen downstairs support the creative process. Giovanni manages the wine selection with exceptional expertise, a perfect complement to the cuisine.
Beauty lives in every detail. The understated elegance of the space is intentional. Gaetano personally curates every plate and vessel. He traveled to Limoges for bespoke porcelain, designed the vases himself with local artisan Scaringi, and commissioned exclusive crystal glassware from nearby Colle Vilca.
Authentic artworks fill the interiors and spill into the sculpture garden outside, set along travertine stone paths that meander through the landscape.
The Visionary and the Next Generation
To his daughter Alice, Gaetano is a man of rare vision—one who sees futures others cannot. In a country where building codes make new restaurant construction nearly impossible, his accomplishment is groundbreaking. “It was incredibly challenging,” Gaetano admits. “Especially when COVID hit just months into construction.”
“But we supported each other like family,” he reflects. During the shutdown, his team stayed united. “They never gave up. Their passion and commitment were unwavering.”
Alice, who returned from years abroad to join the family business, now leads staff training. She has seen her father’s mentorship firsthand: “He once guided a timid apprentice to become a confident chef. He draws out the best in people.”
This aligns perfectly with the Michelin committee’s citation for Gaetano’s Mentor Chef Award: “For passing on competitiveness, passion, and inspiration to the next generation, and writing a new chapter in Italy’s culinary culture.”
Former apprentices often return just to talk with Gaetano. “I’m an only child,” says Alice, “but it feels like I have many siblings. Their bond with my father never fades.” When The Frame opened, five former chefs each hosted a celebratory dinner—a moving tribute to years of mutual respect and friendship.
For the Future, Rooted in Nature and Family
With age, Gaetano has become even more committed to legacy. Internally, staff training now includes lessons on culture, gastronomy, and aesthetics. Externally, he’s introducing Tuscan cuisine to broader audiences. The original Arnolfo restaurant has been transformed into a casual eatery—same quality ingredients, simpler fare.
Gaetano is also nurturing creativity through education. He recently launched an art-inspired course for his team, combining lessons in proportion and color theory with walks in nature to discover inspiration for plating. “It’s not about decoration,” he explains, “but nourishing creativity and self-expression.”
Alice loves her father’s vegetarian creations, especially a dish called Sottobosco (“Under the Forest”). “It tastes like autumn,” she says. “Like celebrating the season itself.”
“Nature and family are my roots,” Gaetano tells me. When under pressure, he finds solace in Tuscany’s countryside or spending time with loved ones. “That balance recharges me.” Travel and cycling also help him regain clarity.
“Life isn’t always easy — there are always countless commitments to fulfill. But what matters most is learning to carve out time for myself. Whether it’s during a trip or while cycling, I find moments of peace. Those quiet pauses let me breathe deeply, recharge fully, and return to work and life with renewed energy.”
Though once a globetrotting chef, Gaetano always returns to Tuscany. “Living here is special. It’s a land shaped by medieval history and Renaissance ideals. We are always moving forward.”
