Poggio Rosso

In the heart of Chianti Classico, amid vineyards, aromatic herbs, and the quiet that follows the slow rhythm of the seasons, Poggio Rosso forges its identity through a cuisine that seeks not merely to nourish, but to tell a story.

Here, a dish is never created as a technical exercise. It is born from a landscape, a memory, or a specific season.

It arises from an ongoing dialogue between Tuscany and the chef’s Greek roots, between the living essence of the land and a personal memory that weaves together flavors, aromas, and ancient traditions.

Poggio Rosso’s philosophy is rooted in transforming the village experience into a complete sensory experience.

Every creation is built on three fundamental pillars: the territory, the origins, and the personality of Chef Stelios Sakalis.

The territory defines the language of the cuisine: Chianti is not merely a backdrop, but a living presence that guides ingredients, seasonality, and collaborations. Origins, on the other hand, represent the deepest memory—his Greek heritage—composed of spices, fermentation, rituals, and childhood memories. Finally, there is personality: the unique way in which technique, emotion, and vision merge to transform an ingredient into a story.

Seasonality, however, remains at the very heart of everything. At Poggio Rosso, it’s not the calendar that decides when a new menu is created—it’s the vegetable garden.

“L’Orto e l’Aia Felice” is a social farming project deeply rooted in the spirit of the village. It’s a place where the land fosters inclusion, autonomy, and dignity. The vegetables, herbs, and produce that make their way into the kitchen are grown daily by young people with disabilities alongside staff members and local seniors, in a continuous exchange of knowledge, skills, and agricultural heritage.

For this reason, seasonality at Poggio Rosso is not an aesthetic choice or a culinary trend: it is a form of genuine respect for nature and for the people who cultivate that nature every day.

The selection of producers is guided by this same concept of authenticity and responsibility. Every ingredient comes from sources that share the same vision: respect for nature, care for the land, and an appreciation for the time needed to bring out the best quality.

For Poggio Rosso, human value is inseparable from gastronomic value. Cooking thus becomes an act of emotional translation. Like a painter who uses colors from a specific landscape but transforms them through his own perspective, the chef takes elements from Chianti and interprets them through his own personal story.

The result is never a mere copy of tradition, but a new form of authenticity.

With his elegant culinary interpretation of the Chianti region, expressed through authentic flavors and modern techniques, he was awarded the coveted Michelin star in 2019.

Chef Sakalis also promotes ethical sourcing from local producers, highlighting the region’s finest natural ingredients.