Eating well has always been a way of life for
Executive Chef Loris Massimini

"There would always be fresh pasta made from scratch. Mother came from the region of Puglia in the south and cooked everyday because Father, from the Southern region of Abruzzo, was a serious eater and would not settle for anything less." He says.

Holidays were always in the Abruzzo countryside, harvesting almonds, figs and olives. Treasured family moments of bonding over food and drinks culminated in the Ristorante Pietrasanta you see today. To Massimini, Pietrasanta is a great area to cook and eat in, comforting hearty fare is made out of soups and stews, legumes, with stellar features of great meats and seafood.

At Ristorante Pietrasanta, Massimini's cuisine focuses on premium selections of seasonal fresh ingredients, using only simple techniques as needed to retain and elevate the original flavours of ingredients.

"Cooking at Pietrasanta is uncomplicated, like that of home cooking with no fancy presentation, to deliver classic Tuscan favourites. While the cuisine is rich in taste and strong in flavour, we are lighter on salt, butter and cream, unless absolutely necessary."

For Massimini who went to cooking school at the tender age of 14, cooking is never boring. He prefers to keep food light, with a quintessential splash of extra virgin olive oil and a touch of vinegar to evoke the irresistible charms of Italy.