anna your chef in tuscany

    Villa Tramonti

    Anna Bini

    "Acclaimed Italian chef and restaurateur"

    Signora Anna Bini is an Italian acclaimed chef and restaurateur. From her youth days in the family business on the Tuscan coast, she has been honing her skills in the best of Tuscan cuisine for over sixty year. Today she manages three restaurants in Paris with the help of two of her sons and delights professionals and amateurs alike with her first-class cooking classes in two countries.

    For more information:

    Casa Bini

    Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.

    Cooking classes

    Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy. Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place. Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!

    Primo Piano

    The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.

    The philosophy of Casa Bini is consistent with the best Italian cuisine, traditional but not nostalgic, refined without ostentation, easygoing but much more than your usual trattoria. Excellent.

    Sformatino di Ricotta

    August's recipe from Signora Anna Bini

    Sformatino di Ricotta

    Ingredients for 4 persons:

    300g Ricotta, 100g Parmesan cheese, Basil, Parsley, Olive oil, 2 eggs, Salt, Pepperoncino (Chili)

    Method: in a mixer blend a handful of basil and parsley. Take the 300g of Ricotta and add to a bowl along with two beaten eggs, parmesan cheese, blended herb mix, a cup of olive oil, salt and pepperoncino. Mix well and then transfer into small tin-foil cups and place to cook in an oven at 180/200 degrees. Bake until they harden and form a golden crust. Bon Appetito!

    See July´s recipe from Signora Anna Bini