Born in San Demetrio Nei Vestini, L’Aquila, Leonardo Visconti comes from a family steeped in the culture of Abruzzo. His passion for food and cooking began in childhood when his parents taught him the principles of organic farming, foraging for mushrooms and wild vegetables, truffle hunting, and growing saffron. Over the years, his connection to local ingredients continued to develop as he began making traditional liqueurs, wine, jams, and preserves.

Watch our videos 

1) LA PORCHETTA

 Watch Leonardo making traditional Abruzzese Porchetta (Roast Pork) in the family wood-fired oven

2) IL PANE

Watch Nina (Leonardo’s mother), sharing her childhood memories of the family traditions of bread making ….bread with an almost forgotten flavour!

3) THE EARTHQUAKE of 6 APRIL 2009

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The Visconti Cooking Experience offers a unique opportunity to work with the incredible bounty of ingredients found throughout Abruzzo. Set up by Chef Leonardo and his wife Jaynie, the cooking experience reflects the culinary traditions of the region and fosters a deeper connection to the land.

The Visconti Kitchen and Cooking Experience is paired with two biodynamic (organic) vegetable and herb gardens where seasonal vegetables are grown, harvested and preserved. The larger of the two gardens is situated under the mountains in Stiffe and is fed with fresh spring water. The smaller is conveniently located on the grounds of the restaurant where there is also a small 25 year old fruit orchard consisting of cherry, several varieties of apples, pears, plum and apricot trees.