Francesco Vitale
Guest Chef at Restaurant Sergio's
Born in 1991 in Puglia and Sardinian by adoption, Francesco Vitale developed professionally in Milan, where he trained under renowned chefs Andrea Berton at Trussardi alla Scala and Andrea Aprea at VUN. His passion for bread and the art of fermentation was born during his time in the UK at Heston Blumenthal's The Fat Duck, a true temple of modern gastronomy. He later moved to Sardinia for love, where he quickly fell in love with the island and its exceptional produce. His journey began at S'Apposentu di Casa Puddu in Siddi, continued at Cucina.eat in Cagliari, and then with COI Accademia, where he divided his time between the Academy's educational and international activities and leading the bread and fermentation programme at Sa Scolla Baradili and Sa Scolla Cagliari. Today, he is part of the kitchen team at Arieddas, located within Tenuta Su'entu in Sanluri, where he continues to express his passion for bread, fermentation and the ingredients of Sardinia.
Why do you work in the culinary industry?
I enjoy working in the culinary industry because it is always challenging, but the most important thing is making people happy through your food!
What sparks your passion for creating and collaborating on culinary experiences?
Sometimes it’s a new product, sometimes it’s a passionate person in our industry who gives you the spark for a new dish.
What matters most to you when it comes to dining?
For me, dining is more than just the meal; it's an atmosphere where people can relax and enjoy themselves. The best dining experiences happen when customers feel welcome.
Your food philosophy:
My food philosophy is simplicity, but with character. That philosophy is deeply rooted in the Marmilla, a sparsely populated region with a rich culinary and wine-making heritage built on humble ingredients that are second to none in terms of flavour. For centuries, its long-standing grain-growing tradition has shaped the local countryside, providing the foundation for traditional breads such as civraxiu from Sanluri, as well as a variety of distinctive local pastas. Many towns across the Marmilla are known for their own unique pasta specialities: lorighittas from Morgongiori, tallutzas from Masullas, marraconis fibaus from Siddi, tallanisu from Villamar and cruguxionis, the traditional stuffed pasta of Baradili. Legumes have also played a vital role in the region's agricultural tradition. Another product that deserves special mention is saffron. The area encompassing Turri, Villanovafranca and San Gavino is home to the largest saffron-producing district in Italy.
Your favourite drink in the evening or when going out to relax:
Beer.
Your favourite pizza:
Diavola.
Restaurant
Sergio's
At Sergio’s, you can enjoy authentic Italian culture and flavours in a relaxed setting – without having to travel far. We use high-quality Italian and Finnish ingredients and serve modern interpretations of Italian classics. In addition to traditional pizzas, you’ll find the finest flavours of Italian cuisine: pasta, fish, meat, risottos, vegetarian dishes, and desserts.
