{"id":2086,"date":"2023-06-04T22:06:03","date_gmt":"2023-06-04T20:06:03","guid":{"rendered":"https:\/\/www.ambrosiacortona.it\/about-us\/"},"modified":"2026-07-25T23:38:15","modified_gmt":"2026-07-25T21:38:15","slug":"about-us","status":"publish","type":"page","link":"https:\/\/www.ambrosiacortona.it\/en\/about-us\/","title":{"rendered":"About Us"},"content":{"rendered":"\t\t
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The Restaurant<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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In mythology, ambrosia is the food or drink of the gods.<\/p>

It was precisely this that inspired me to choose the name for my restaurant.<\/p>

I would like my customers, as they enjoy the dishes I have cooked and created, in a venue with a truly unique atmosphere and accompanied by the sound of water flowing behind them and into the Etruscan pool, to feel a little special, almost like gods.<\/p>

To achieve this ambitious goal, we need to pay close attention to every little detail \u2013 not just in the kitchen \u2013 whilst striving to honour our traditions and, at the same time, embracing innovation.<\/p>


<\/p>

These principles of tradition and innovation have underpinned the development of my restaurant ever since the renovation of an old property, with its own history and its remarkable century-old features, which would later become the Ambrosia restaurant.<\/p>

We have brought to light features that had been hidden by the passage of time (the arches, the internal well and the splendid rock face with a natural rainwater channel), whilst at the same time using the finest materials and the most modern components to ensure the space is visually striking.<\/p>


<\/p>

The blend of tradition and innovation also guided the choice of the menu. This is divided into two sections: one featuring traditional dishes linked to the region where I was born and raised, and another showcasing dishes that are the result of all the ingredients no chef can ever do without: imagination, taste, innovation and a touch of daring.<\/p>

I believe it is the duty of every chef to know how to prepare dishes that are part of the culture in which they were born and raised, so that they can pass on the culinary traditions handed down to us, whilst at the same time experimenting with new developments based on these foundations.<\/p>


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\u2018A classic dish with a touch of creativity becomes a one-of-a-kind dish that you\u2019ll only find at THAT restaurant, cooked in THAT way according to THAT chef\u2019s vision.\u2019<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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the chef<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Matteo Sciarri<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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It\u2019s time for the introductions. My name is Matteo and I am the head chef and owner of the Ambrosia restaurant. I was born in 1986 in Cortona, the town where I still live today.<\/p>

My passion for cooking began when I was very young, and I decided to focus my studies on it at the Hotel Management School in Assisi.<\/p>

After obtaining my Vocational Qualification in Hotel Catering Services at IPSSAR, I went on to obtain my State Diploma from the same institution in 2005. I felt that my training hadn\u2019t quite been complete, so in 2007 I obtained the \u2018Professional Italian Chef\u2019 diploma from the ALMA school in Parma, under the leadership of Gualtiero Marchesi (who certainly needs no introduction!!!).<\/p>

This latest high-level technical and practical training experience has enabled me to broaden my horizons and challenge the basic, academic concepts of cooking I learnt at catering college, enriching them with technique, passion and imagination. It has allowed me to see cooking not merely as a collection of traditional and home-style dishes, but as a blend of imagination, creativity and a touch of innovation.<\/p>

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Per quanto riguarda le mie esperienze lavorative:<\/p>

In 2001 and 2002, I undertook professional work placements at the Relais & Ch\u00e2teaux restaurant \u2018Il Falconiere\u2019 in Cortona, a one-Michelin-starred restaurant run by head chefs Michele Brugioni and Richard Titi.<\/p>

I also worked at Ristorante Tonino in Cortona (in 2003) and at the Relais \u201cAlla Corte del Sole\u201d in Petrignano del Lago, in the province of Perugia (in 2005).<\/p>

In 2006, I undertook a professional work placement and subsequently worked as a member of staff at the \u2018Lido Lido\u2019 restaurant in Cesenatico, a one-Michelin-starred restaurant run by chef and owner Vincenzo Cammerucci.<\/p>

From late 2006 to 2009, I worked at the \u2018Il Postale\u2019 restaurant in Citt\u00e0 di Castello, a one-Michelin-starred restaurant run by chef and owner Marco Bistarelli. <\/p>

In 2009, I returned to Cortona and began working at the restaurant \u2018Il Melone\u2019, where I remained until early 2010. From 2010 to 2011, I worked at the restaurant \u2018Il Gradale\u2019 at Monterone Castle, Perugia (in 2010).<\/p>

In August 2011, I finally fulfilled my greatest dream: to open my own restaurant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Seguci su:<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tFacebook<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tInstagram<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tTripadvisor<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\u00a9 Ambrosia Cortona – Vat n\u00b0 02037350515 | privacy policy<\/a> – cookies settings<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The Restaurant In mythology, ambrosia is the food or drink of the gods. It was precisely this that inspired me to choose the name for my restaurant. I would like my customers, as they enjoy the dishes I have cooked and created, in a venue with a truly unique atmosphere and accompanied by the sound of water flowing behind them and into the Etruscan pool, to feel a little special, almost like gods. To achieve this ambitious goal, we need to pay close attention to every little detail \u2013 not just in the kitchen \u2013 whilst striving to honour our traditions and, at the same time, embracing innovation. These principles of tradition and innovation have underpinned the development of my restaurant ever since the renovation of an old property, with its own history and its remarkable century-old features, which would later become the Ambrosia restaurant. We have brought to light features that had been hidden by the passage of time (the arches, the internal well and the splendid rock face with a natural rainwater channel), whilst at the same time using the finest materials and the most modern components to ensure the space is visually striking. The blend of tradition and innovation also guided the choice of the menu. This is divided into two sections: one featuring traditional dishes linked to the region where I was born and raised, and another showcasing dishes that are the result of all the ingredients no chef can ever do without: imagination, taste, innovation and a touch of daring. I believe it is the duty of every chef to know how to prepare dishes that are part of the culture in which they were born and raised, so that they can pass on the culinary traditions handed down to us, whilst at the same time experimenting with new developments based on these foundations. \u2018A classic dish with a touch of creativity becomes a one-of-a-kind dish that you\u2019ll only find at THAT restaurant, cooked in THAT way according to THAT chef\u2019s vision.\u2019 the chef Matteo Sciarri It\u2019s time for the introductions. My name is Matteo and I am the head chef and owner of the Ambrosia restaurant. I was born in 1986 in Cortona, the town where I still live today. My passion for cooking began when I was very young, and I decided to focus my studies on it at the Hotel Management School in Assisi. After obtaining my Vocational Qualification in Hotel Catering Services at IPSSAR, I went on to obtain my State Diploma from the same institution in 2005. I felt that my training hadn\u2019t quite been complete, so in 2007 I obtained the \u2018Professional Italian Chef\u2019 diploma from the ALMA school in Parma, under the leadership of Gualtiero Marchesi (who certainly needs no introduction!!!). This latest high-level technical and practical training experience has enabled me to broaden my horizons and challenge the basic, academic concepts of cooking I learnt at catering college, enriching them with technique, passion and imagination. It has allowed me to see cooking not merely as a collection of traditional and home-style dishes, but as a blend of imagination, creativity and a touch of innovation. Per quanto riguarda le mie esperienze lavorative: In 2001 and 2002, I undertook professional work placements at the Relais & Ch\u00e2teaux restaurant \u2018Il Falconiere\u2019 in Cortona, a one-Michelin-starred restaurant run by head chefs Michele Brugioni and Richard Titi. I also worked at Ristorante Tonino in Cortona (in 2003) and at the Relais \u201cAlla Corte del Sole\u201d in Petrignano del Lago, in the province of Perugia (in 2005). In 2006, I undertook a professional work placement and subsequently worked as a member of staff at the \u2018Lido Lido\u2019 restaurant in Cesenatico, a one-Michelin-starred restaurant run by chef and owner Vincenzo Cammerucci. From late 2006 to 2009, I worked at the \u2018Il Postale\u2019 restaurant in Citt\u00e0 di Castello, a one-Michelin-starred restaurant run by chef and owner Marco Bistarelli. In 2009, I returned to Cortona and began working at the restaurant \u2018Il Melone\u2019, where I remained until early 2010. From 2010 to 2011, I worked at the restaurant \u2018Il Gradale\u2019 at Monterone Castle, Perugia (in 2010). In August 2011, I finally fulfilled my greatest dream: to open my own restaurant. Seguci su: Facebook Instagram Tripadvisor \u00a9 Ambrosia Cortona – Vat n\u00b0 02037350515 | privacy policy – cookies settings<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"class_list":["post-2086","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t