Gastronomy

Jacapo Dominici, Head Chef of Vineria del Carmine

Born in Umbertide, Chef Jacopo Dominici was raised in a family that loved cooking traditional, delicious food.   He developed his passion for cooking by watching, helping, and learning alongside his mother and grandmother.  He studied materials engineering at the University of Perugia before pivoting into a career in the kitchen. Initially Chef Jacopo worked for 9 months under Masha Rener, Executive Chef at Lina Stores, London and one of the best female chefs in Italy during her time leading the Vineria del Carmine kitchen.  He was inspired by her recipes and professional attitude towards cooking and this experience created the foundation upon which he works today. Jacopo then worked for 18 months under Chef Delfo Schiaffino, Italy’s youngest Michelin star chef, during his time working as consultant chef of the Vineria del Carmine kitchen.  At 24 he is now leading the kitchen, coordinating a young team and developing recipes in line with the award-winning wines of the Carmine Estate and with our sommelier team. Jacopo’s food is innovative but driven by the connection between food, wine and nature. As an agriturismo, we focus on sustainability and slow tourism and encourage visitors to explore our vegetable gardens, vineyards or take a self-guided walking map to walk our farm.  His innovative menu utilities the highest quality seasonal and local ingredients handled with passion and creativity. Vegetables, herbs, fruits and flowers are grown in fertile soils of our farm and local region and accompany the finest produce sourced from farmers whose ethos we share.