Italian Executive Chef · Cultural diplomacy · International hospitality
Italian roots.
International presence.
From the gala dinner for President Sergio Mattarella to assignments with Italian Embassies, the Ministry of Foreign Affairs, ICE and Italian Cultural Institutes, Pietro Parisi brings Italian cuisine to the settings where taste, representation and identity must speak the same language.
Private dinners · Villa masterclassesPietro Parisi PrivéYou choose the place. Pietro Parisi creates the experience.
Discover Pietro Parisi PrivéAn Italian career built to operate and represent around the world.
FARMER CHEF
Institutional profile · Italy in the world
From official tables to cultural-diplomacy missions, Pietro Parisi has brought Italian territories, producers and cuisine before heads of state, ambassadors, universities and international audiences.
At the opening of the opera season, Pietro Parisi was invited to cook for President Sergio Mattarella, guests of the Royal Box and approximately 300 attendees—an institutional table built around Italian gastronomic identity.
The “A. Keys” Living Museum of the Mediterranean Diet, based in Pioppi within the UNESCO emblematic community of Pollica, conferred the title on Pietro Parisi for his ability to interpret and tell, through cuisine, the world of Vesuvian farmers: their faces, hands, stories and ancient knowledge.
“Taking the faces, hands and stories of Vesuvian farmers into the world.”
MAECI · Embassy of Italy
A conference on Italian food culture, followed by recipes inspired by the films on the programme and a conversation with the audience.
Open source · Italian Ministry of Foreign AffairsMAECI · Italian Cultural Institute
A public presentation of the Farmer Chef’s journey and a tasting of his parmigiana within a programme devoted to Italy and its food culture.
Open source · Italian Ministry of Foreign AffairsICE · Italian Trade Agency
Classes at Jordan Applied University and an Italian food week in Amman’s international hotels to promote Southern Italian products, companies and cuisine.
Open source · Professional archiveEmbassy of Italy · Italian Cultural Institute
A mission featuring a charity dinner, educational activities and a day devoted to pizza as a language of culture, sharing and inclusion.
Open source · ANSAMAECI · Embassy of Italy
The Italian Foreign Ministry programme entrusted Pietro with the theme of zero-waste cooking, bringing together food education, sustainability and the promotion of Italian quality.
Open source · Italian Ministry of Foreign AffairsItalian Cultural Institute
Biodiversity and the Mediterranean Diet became subjects of study at Sejong University, Kyung Hee University and events for the Week of Italian Cuisine.
Open source · Italian Cultural Institute in SeoulEach mission translated Italian gastronomic culture into dialogue, education and international relations.
At your villa, aboard your yacht or in the destination you choose: guests cook with Pietro, discover Mediterranean cuisine through stories and ingredients, and conclude with a private tasting.
Concept, menus, food cost, operations, openings and repositioning: a direct, confidential consultation for restaurants, hotels, investors and professionals.
For Nannina, my grandmother and first teacher. Everything I have built began with your gestures: respect for the land, dignity in work and care for people. If I am the Farmer Chef today, it is because I first learned by watching you.
— Pietro
A kitchen, a home or a project: every engagement begins with a clear objective and defined responsibilities.
Discover how we can work togetherFor hotels and restaurants, explore Italian culinary direction and Pietro Parisi’s culinary consulting.
01Executive leadership, Culinary Director appointments and Private Chef service for hotels, resorts, groups and international families.
Hotels · Resorts · Groups · UHNW FamiliesCheck availability
02Signature dinners, residencies, festivals, masterclasses and cultural encounters created with the host team and destination.
Restaurants · Festivals · Institutions · HospitalityExplore the formats
03Concepts, menus, training, repositioning and credible ambassador programmes for brands and international food projects.
Brands · Investors · Restaurants · MediaLet’s build the projectVillas, residences, yachts and selected stays: every engagement is assessed around dates, kitchen, service and logistics.
Not simply openings, but decisions capable of creating jobs, culture, media attention and visibility for the region and its producers.
In 2005, Pietro returned to Palma Campania and opened Era Ora with his mother and sister. The restaurant placed small producers, seasonality and the transformation of surplus at its heart: a distinctive model portrayed by the national press as a synthesis of cuisine, place and impact.
Create value outside the major centres while providing small producers with economic continuity.
Direct purchasing, producers’ names and faces on the menu, seasonal cuisine and surplus transformed into Boccaccielli preserves.
From one restaurant to an ecosystem of four businesses: 25–26 team members, a stable network of small producers and a model that became national news.
With the dining room closed, Pietro reimagined the restaurant as a production, preservation and order-management hub. In two nights he launched an online store built around products already in the kitchen and mobilised his digital community.
Avoid closure and protect the jobs of thirty people during the emergency.
Turn the kitchen and team into a laboratory for preserves and shippable products, supported by e-commerce and social communication.
The project became a national story: the front page of the national edition of Il Mattino, a TGcom24 video report on 9 November 2020 and an in-depth feature in Panorama. The transformation protected jobs and sustained the local supply chain.
In Naples, the lunch farmers once carried to the fields becomes a contemporary concept: pane cafone, meatballs, steam-cooked parmigiana, frittata, Slow Food Presidia and Campanian ingredients.
Bring quality and the Mediterranean Diet to sandwich bars without losing their popular roots.
Translate the marennà into a replicable menu with a Campanian supply chain, a strong narrative and Italian positioning.
The first Burger Italy opened on 29 April 2015, earned trade-press attention and was presented as the basis for a franchise project.
“I do not cook to hide the ingredient.
I cook to tell its story.”
Known as The Farmer Chef, Pietro brings classical discipline together with farmers, true seasonality, the memory of place and whole-ingredient cooking. The result is generous, distinctive and contemporary cuisine, free from spectacle for spectacle’s sake.
Field → kitchen → table → awareness.
It is not a nickname invented at a desk. It is the most accurate way to say where I come from, who I work with and the responsibility I feel whenever I cook.
Pietro grew up until the age of eighteen on his grandparents’ farm in Palma Campania, among hazelnut groves, vegetables and San Marzano tomatoes. After working in the kitchens of Marchesi, Ducasse and Dubai, he chose to return home in 2005: buying directly from small producers, telling their names and faces, respecting the seasons and turning surplus into pantry preserves.
“Assunta brought the friarielli, Giorgio the mozzarella. That is how I became the Farmer Chef.”
A supply chain is a community of people, not a list of ingredients.
The land dictates availability, rhythm and creativity.
Preserving abundance means protecting work and memory.
International technique helps a local story travel.
The territory is not a backdrop. It is made of hands, seasons, conversations and relationships built over time. These archive images tell what comes before the kitchen.
A personal archive in which cooking appears for what it is: family, market, shared knowledge and responsibility.
Four practical ways to create value, with objectives, fees, travel and production conditions agreed in advance.
Culinary vision, multi-outlet management, openings, brigades, sourcing and financial performance for hotels and resorts.
Residential and travel service with complete discretion, bespoke Mediterranean menus, kitchen organisation and VIP hospitality.
Concept and menu development, food cost, operating procedures, supplier strategy, training, repositioning and opening support.
Ticketed dinners, residencies, masterclasses, cultural storytelling, original content and credible ambassador programmes.
Luxury hospitalitySignature dinners, a masterclass, collaboration with the brigade and a press-ready story rooted in the host destination.
Request the commercial proposal
Wellbeing & cultureA commercially bookable experience built around producers, biodiversity, conviviality and whole-ingredient use.
Request the commercial proposal
Restaurant seriesA collaborative menu, guest storytelling, a compact masterclass and original social content for Italian venues worldwide.
Request the commercial proposalNot merely successful recipes, but two tangible ways of expressing Pietro’s cuisine: memory transformed into innovation, recovery transformed into value.
Signature dish · since 2012A family recipe transformed into a contemporary gesture: aubergine, tomato, fiordilatte and basil are layered in a jar and steam-cooked. The jar preserves aroma, memory and identity, while the technique also gives value to the seasonal abundance of Campania’s producers.
Signature innovation · 2012“Fujuto” means escaped: the yeast seems to have vanished. The dough uses neither brewer’s yeast nor sourdough, entrusting fermentation to the preserving and stretching liquids of Mozzarella di Bufala Campana. A by-product destined for waste becomes technique, lightness and a story of place.
From producers’ memory to personal transformation and metacuisine, writing extends Pietro’s work beyond the plate and turns it into shared heritage.
Pietro Parisi
The first book: a tribute to the land of Palma Campania and to the farmers and artisans who make cooking possible. Recipes, memory and photography restore dignity to the people behind every ingredient.
Pietro Parisi
A transformation told without separating wellbeing from pleasure: Pietro’s personal story becomes a journey of awareness, balance and reconciliation with food.
Pietro Parisi
Sausage and friarielli become a lens on love, popular culture and food democracy. A story that goes beyond the stove and turns a Campanian pairing into a universal language.
His voice also appears in works by other authors and collective projects: not as a passing mention, but through ideas, forewords and recipes.
Elisabetta Flumeri e Gabriella Giacometti
Oscar MondadoriThe authors invite Pietro to present his cuisine, its guiding principles and preparation criteria, together with several recipes.
↗Giovanna Olivieri
Altreconomia EdizioniPietro writes the foreword — and contributes a recipe — to this guide to natural home cooking “by feel”, founded on common sense, craftsmanship and respect for ingredients.
↗Cena dell’Amicizia
Altreconomia EdizioniA recipe donated by Pietro appears in this charitable book devoted to conviviality, alongside contributions from nine other Italian chefs.
↗A cura di Domenico Monteforte
Editoriale Giorgio Mondadori · Cairo EditorePietro’s thinking on knowing raw ingredients joins an editorial project that brings visual art and fine dining into dialogue: “Before the plate comes the choice.”
↗The most important awards reveal three dimensions of the same journey: communicating Italy to the world, embodying the value of Made in Italy and pursuing civic commitment through food.
Gruppo del Gusto · Foreign Press Association in Italy
International correspondents honoured the ability to turn territory, producers and Italian cuisine into a story capable of travelling around the world.
Sala della Regina · Palazzo Montecitorio
Selected as an example of Italian excellence from more than one thousand candidates, for work protecting the land and Campania’s agri-food heritage.
LUNID · Chamber of Deputies
Recognition for ethical, sustainable cooking, solidarity work and the ability to make food a means of dignity and inclusion.
DOC Italy award for legality, solidarity and protection of the territory
Gambero Rosso guide award for the Boccaccielli
Era Ora awarded Tre Spicchi; Antonio La Marca named Master of Dough
Third place for the digital storytelling of Era Ora and its territory
Gastronomy award presented to Pietro Parisi and Salvatore Talleri
verified and catalogued media items: articles, interviews, reviews, awards, television and institutional sources from 2010 to 21 August 2026.
ANSA Terra&Gusto
Cucina Naturale
ItaliaSquisita
la Repubblica · Sapori
RaiNews
Sale&Pepe
Corriere della Sera · Cucina
Italia a Tavola
Articles, interviews, reviews, awards and institutional sources, ordered chronologically with clickable links.
appearances, episodes, recurring segments and reports documented online between 2014 and 21 August 2026.
RAI · RaiNews · LA7 · TV2000 · OttoChannel
Rai Italia · RaiPlay
Rai 3
17 September · Rai 1
14 May · Rai 1
2 August · Rai 1
22 December · LA7
5 December · TV2000
27 September · Rai 1
9 November · TGcom24
27 December · Rai 1
27 April · LA7
20 November · TV2000
9 October · TV2000
27 April · LA7
27 March · Rai 3
Rai 3
Rai 3
2 December · TV2000
24 October · LA7
19 October · LA7
18 October · LA7
26 July · RaiNews
29 April · RaiNews
OttoChannel
Rai 3
7 January · Rai 1
20 February · LA7
Public archive verified and updated to 21 August 2026. Broadcasts no longer indexed can be added when reliable recordings, schedules or archive material emerge.
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La mia cucina non nasce da una moda. Nasce da quello che non ho mai voluto dimenticare.
Pietro Parisi Cuoco Contadino