Honoring timeless tradizioni through fire, craft, and seasonal soil
MISTO began with a singular reverence for regional Italian kitchens—where the rhythm of the meal follows the seasons and every dish tells a tactile story of place.
From our morning pasta bench dusted with stone-ground semolina to the evening glow of our oak-fired hearth, we bridge centuries-old culinary lineage with refined modern sensibility.
Artisanal heritage
Semolina flour and egg pasta rolled by hand daily on marble slabs.
Wood-fired hearth
Charred embers, aged oak, and cast-iron roasting technique.
Zero-kilometer sourcing
Direct partnerships with regional family farms and biodynamic growers.
Artisans of flavour and terroir
Meet the culinary architects and cellar curator dedicated to celebrating authentic Italian regional craft at MISTO.
Head Chef
Chef Marco Rossi
Regional Italian chef with over 15 years of experience in creating modern Italian culinary masterpieces.
Handcrafted Agnolotti & Ember-Charred Florentine Cuts
Wood-Fired Tagliolini al Tartufo
Sous Chef
Chef Lucia Bianchi
Specialist in traditional pasta making and seasonal ingredient pairing with sustainable local growers.
Heritage Grain Semolina & Seasonal Herb Extractions
Silk Hand-Folded Culurgiones
Head Sommelier
Antonio Esposito
Curates the wine list with a focus on Italian regional wines and perfect food pairings.
Indigenous Varietals & Biodynamic Tuscan Cellars
Brunello Riserva & Volcanic Etna Pairings
Experience our team's seasonal tasting menu
Reserve an intimate dinner or request bespoke wine pairings tailored by our sommelier.