The echo of the applause at the Signorelli Theatre in Cortona has not yet faded Chef Susy Fantei has returned home, to Villa Maya, with sparkling eyes and a heart full of inspiration after the tenth edition of Chianina e Syrah. We met her to hear her tell us about this extraordinary experience.
Susy, let’s start from the beginning: what does it feel like to see your name in the “Brigata degli Chef” alongside giants of cuisine like Chicco Cerea?
“It’s an emotion that’s difficult to describe in words. When I saw the poster with the names of the brigade and pointed my finger at mine, I felt a shiver. Being there, among Michelin-starred excellence and colleagues I deeply respect, is not just a personal milestone, but a recognition of all the work we do every day here at Villa Maya. It’s confirmation that passion and quality always pay off.”
Your dish was called “Note di Testa”, a very evocative name for cappelletti in broth. How did the idea come about?
“I wanted the dish to be a complete sensory tribute. Cappelletti are the heart of our Tuscan tradition, but for Chianina & Syrah I wanted to elevate them. The filling was a white ragù of Chianina, the ‘White Giant’, deglazed with Syrah to create a direct bridge with the theme of the event. The final touch of tobacco pepper was meant to give that aromatic push, that ‘top note’ that reaches the nose even before the palate.”
There’s a beautiful photo of you together with Chicco Cerea from the restaurant Da Vittorio. What did you say to each other in that moment?
“It was a moment of great human warmth in the kitchen. Despite the levels and the stars, we all speak the same language: that of the product and respect for the raw ingredients. Talking with him felt completely natural — an exchange of smiles and mutual respect. What I take with me is his humility, which is the true hallmark of the truly great.”
The images show imperial tables, crystal glasses, and a dreamlike atmosphere. What was the service like during the Gala Dinner?
“Frenetic but magical. The Signorelli Theatre transformed into a dining hall is a breathtaking sight. Serving hundreds of guests while maintaining perfection in every dish requires millimetric coordination, but when you see the guests close their eyes at the first taste of your broth, all the fatigue disappears. In that moment, you’re happy.”
There was also an outdoor part of the event, under the loggias, with Chianina IGP beef on display. How important is the connection with the local territory for you?
“It’s everything. Without our land, we would be nothing. Seeing those cuts of Chianina IGP beef ready for the grill beneath those historic arches reminds you of the responsibility we have as chefs: we are the custodians of a heritage. At Villa Maya we try to do exactly this — honor the raw ingredients without distorting them.”
What is the most beautiful memory you are taking home from this 2026 edition?
“The teamwork. In the photos you see me smiling with my support ‘team’, with the guys who helped me manage the buffet and the preparations — without them I wouldn’t have been able to do anything. That collective hug at the end of the evening, with the awareness that we had given our very best, is the memory I cherish the most.”
After such a prestigious event, what’s cooking for the guests of Villa Maya?
“Lots of new energy! Experiences like this open your mind. I already have ideas on how to reinterpret some nuances of Syrah in our upcoming menus and, who knows, perhaps our guests will soon find those very ‘Note di Testa’ that impressed everyone in Cortona on our menu. I look forward to welcoming you at the table to tell you more in person!”
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