For the fourth consecutive year, chef Francesca Bartoli will be representing Italian cuisine at the Sanremo Music Festival, working as part of Casa Sanremo with the Italian Federation of Chefs. The festival, which begins next week, presents both a professional opportunity and a significant responsibility for Bartoli: to showcase the culinary traditions of the Casentino region to a national audience.
“Being chosen for the fourth year is truly a privilege, especially considering how many talented chefs are vying for this opportunity,” Bartoli stated. “It’s incredibly satisfying, though it also comes with a lot of hard work.” Casa Sanremo, the hospitality hub during the festival, operates at a relentless pace, catering to artists, staff, and guests with limited time and resources.
Bartoli, 39, manages the restaurant “Le Note di Guido” in Talla, a business rooted in her family’s history as a traditional food shop. She initially pursued a different academic path, earning a degree in education, before dedicating herself to culinary arts, completing further training and gaining experience through internships. Her dedication has been recognized with numerous national and international awards, including a victory at the “Cuochi d’Italia” competition with Alessandro Borghese.
The menu at Casa Sanremo is developed in collaboration with sponsors and based on available products, but Bartoli emphasizes her ability to infuse her own style. “I always put my own touch on the dishes, bringing a Tuscan sensibility to the preparation,” she explained. Her experience allows her to navigate the complex logistics of the festival efficiently.
This year, Bartoli will wear a chef’s uniform branded with “Casentino, naturalmente autentico,” a promotional initiative by the Casentino region. She intends to actively promote the area’s products and traditions throughout the festival. “I want to carry the identity of Casentino with me, speaking about our products and unique qualities. We have nothing to envy from other regions,” Bartoli said. She views Sanremo as a platform for growth, collaboration, and cultural exchange, hoping to spark curiosity about Casentino among festival attendees.
Bartoli believes that the perceived simplicity of Casentino cuisine belies its depth. “Starting with fresh, local ingredients and treating them with respect is a winning formula,” she noted. She hopes that even a single person inquiring about Casentino as a result of her presence at the festival will be a success.
