In the heart of Lucignano, one of Italy’s most beautiful villages, the Night of San Lorenzo transformed the main square into a stage of emotions and flavors.
The eighth edition of “Cena sotto le Stelle” (“Dinner under the Stars”), organized by Terretrusche Events, brought together some of the greatest names in Italian cuisine to celebrate gastronomic culture and the ancestral power of fire.
Beneath a sky filled with stars, among the aromas of open flames and Tuscan wines, chefs such as Terry Giacomello, Francesco Nunziata, Gianni Tarabini, Peppe Aversa, Vincenzo Butticè, Paolo Trippini, Gabriele Andreoni, Fabio Nistri, Enrico Derflingher, and many other masters of taste took to the fire.
Among them was Chef Susy Fantei, the soul of Villa Maya’s kitchen — a voice for an authentic Tuscany made of respect, time, and gratitude.
“Every time I take part in events like these, I go home with a richer soul.”
Seated in the kitchen of Villa Maya, surrounded by the scent of new olive oil and the crackle of fire, Susy Fantei recounts her experience with calm grace and quiet light.
“Being invited to take part in Cena sotto le Stelle was both an honor and an immense joy.
Every time I join evenings like this, I go home with a richer soul.
It’s an experience that goes beyond cooking — it’s about encounters, exchange, and inspiration.
This year, in Lucignano, there was a special energy in the air — made of fire, beauty, and extraordinary people.”
The fire as origin
The theme chosen by Vittorio Camorri for this edition — “Tribute to Fire” — perfectly resonates with Susy’s philosophy.
“Fire is the origin of everything. It’s warmth, transformation, life.
To me, it represents respect for raw ingredients and an awareness of time.
In front of the fire, you can’t rush — you have to listen, observe, and let the food tell its own story.
It’s an ancient way of cooking, but also the truest.”
“The Night of San Lorenzo was an encounter of extraordinary people, true passion, art, and friendship.”
In her story, the words fire and people return like threads woven together.
For Susy, Lucignano was not just a fine dining event — it was a collective embrace, where passion intertwined with beauty.
“The Night of San Lorenzo in Lucignano was an experience of cooking and beauty, but above all an encounter with extraordinary people, genuine passion, art, and friendship.
I want to sincerely thank Terretrusche Events, Vittorio Camorri, Fausto Arrighi, and Annamaria Farina for the impeccable attention to every detail and for the energy with which they make this magic possible.”
And then she adds, with a smile full of gratitude:
“The sweetest surprise came at the end: a special cake to celebrate my birthday, shared with friends and colleagues who by now feel like family.
I couldn’t have asked for more.
It’s moments like these that remind us why we love our work so deeply.”
Cooking as connection
When Susy speaks of cooking, she never mentions recipes — only time, hands, and faces.
Each of her dishes is born from dialogue: with those who grow, raise, and harvest.
A vision that blends ethics and poetry, tradition and modernity.
“Cooking is about sharing, not competition.
During evenings like this, you can feel the strength of a bond — between those who cook, those who produce, those who organize, and those who savor.
Everyone brings a part of themselves.
That’s how we build a future made of authenticity, respect, and beauty.”
The value of time
In Lucignano, amid the crackling embers and the laughter of chefs, Susy Fantei brought the voice of a Tuscany that doesn’t need special effects to move people —
only time, fire, and truth.
“Cooking is never just about food,” she concludes.
“It’s about relationship, listening, and gratitude.
As long as there’s someone willing to cook in front of a fire with respect, tradition will keep on living.”
📍 Lucignano, August 10, 2025
An event that unites land, chefs, and values in a night of pure beauty, where fire becomes soul and cooking becomes shared art.
And there’s more: it was here, in Lucignano, that Chef Susy Fantei presented for the first time her dish “Primitiva 1907” — a creation that has since become the cornerstone of Villa Maya’s autumn menu.
A true signature of her cuisine, Primitiva 1907 embodies history, tradition, and innovation — the essence of Tuscany served on a plate.
As described on the restaurant’s website, “the menu follows the rhythm of the seasons,” enhancing local ingredients and the excellence of the territory. villamaya.ntyagency.net/en/restaurant
