Franca is an eclectic cuisine, full of colors and sentiment. It’s a tale of the travels where we’ve tasted different countries, languages, and flavors, which we present following our instinct, the rhythms of the land, and the advice of its artisans. It’s an honest, fusion cuisine focused on sharing, where dishes don’t come as first or second courses but are placed at the center of the table to be tasted by all.

WITH FRANCA

Our relationship with the suppliers is very important, fundamental to us. Let us introduce you to them.

Aldo Brianti – Agricola San Paolo

We have known him long before opening Cucina Franca. Aldo is a farmer, an artisan, the soul of Agricola San Paolo, a family-run business in the hills of Parma. Here the black pigs are raised with products grown in the fields and ground on site, always respecting the animals.

Guido Botticelli

He defines himself as a “pusher” of raw materials: he talks about them, advises them, passes them off. Master of slow food products, he is a careful selector and our source of particular products, like fruit and vegetables (such as purslane, watercress or the Castrofilippo onion) or organic flours and grains.

Hammers Fish – Massimo Martelli

For the catch of the day our man is Massimo, who has the best of the fish market. It offers its customers decades of experience and many high quality products.

Masseria Torre Grande

100% organic Apulian coratina, Riccardo Ceci puts oil in our dishes, personalizing the flavor even more. It’s called Le Petrulle and it’s really “the good one that tingles in the throat”.

Mi.Cibo

Mi Cibo works today to build virtuous networks for the future and to distribute value across all parts of the food supply chain. We rely on the participating farms and often visit their Earth Markets.

Cascina Fraschina

In the heart of the Ticino Park, we find Tommaso, a local farmer. With Claudio and Marcello they are in love with the area, and tell us so every time we visit them for one of their Eticassette. A vivarium and vegetable garden with countless varieties of fruits and vegetables, both local and from around the world; they make us fall in love every time.

Recup

Since its foundation, we have followed and supported the Recup project: recovering unsold food from the vegetable market that has lost economic value, giving it back social value. This is why we joyfully welcome their fruit and vegetables into our kitchen.