Kitchen Confidential: In Conversation with Chef Jimmy about Life, the Universe and Umbrian Cuisine
I first met Jimmy at Il Circolo, a community centre near Gioiella, in the lovely hamlet of Casamaggiore. My good mate (and fellow Umbrian Holiday Home Rental owner) Hilary assured me it would be a local Umbrian culinary experience unlike any other. And she was right.
When we arrived, he was there – all big smiles and gregarious spirit – welcoming us in to dine. The air was full of cooking herbs, laughter and the loud chatter of neighbourly connection. Sitting down, our table was soon a hub of delicious Umbrian dishes (and flowing wine!) Initially, I was confused – we hadn’t ordered anything. This was indeed different. Hilary quickly reassured me: ‘Just leave it to Jimmy’.
That turned out to be a great idea. First up was a generous tagliere del contadini (a tagliere literally means “cutting board” but on the table, refers to a wooden board laden with salumi and formaggi, local cured meats and regional cheeses). Next, piping-hot plates of Umbrian strangozzi pasta with seasonal porcini, garlic, olive oil and shavings of truffle. Then the secondo – a rustic selection of grilled meats served with salt, olive oil, and a squeeze of lemon. Finally, Jimmy emerged from the kitchen one last time with dessert and his trademark smile. This is a deeply Umbrian way of eating: seasonal, generous, and grounded in the flavours of the land.
Recently (many meals later), I at last had a chance to ask him about his life, his story and his cooking style:
Culinary Trails, Cooking Tales
Where did you train and begin your career?
Jimmy’s learning journey took him across the world. South America, Spain, Southeast Asia, then back to Italy. Each stop adding new techniques and a global perspective: “When I was young, you could say I had a long apprenticeship. I travelled between Brazil, Argentina and Spain – especially Ibiza and Barcelona – before returning to Italy. When I was home, I completed a Master’s in Creative Italian Cuisine and even went to Thailand to train in wok cookery in Bangkok.”
A Family Tradition Since 1889
Where does your passion for cooking come from?
“My family have been restaurateurs since 1889 in Liguria.”
Liguria, a crescent-shaped region in northwest Italy, hugs the Mediterranean Sea between the French border and Tuscany. It stretches along what is famously known as the Italian Riviera.
Ligurian food is light, aromatic, and herb-driven. It is Mediterranean but restrained. It is less about heavy sauces, more about freshness and olive oil.
Generations of kitchens. Generations of service. Generations of watching guests arrive hungry and leave content.
“Cooking, in this context, is my heritage”, says Jimmy
Defining His Culinary Style
How would you describe your culinary style?
“I follow a classical style, but I am always ready to invent. Creative cuisine is dominant for me, but always with local products, preferably zero km.”
There is structure, but never rigidity.
Chef Jimmy works primarily with km-zero ingredients. This means that his produce is sourced as close as possible to where it is prepared. In Umbria and Tuscany, this philosophy is deeply connected to slow living. Market produce dictates his menus. Seasons lead the decisions. Ingredients travel lightly from field to plate.
Jimmy enjoys cooking meat, yet vegetables play a central role. As a Tuscan, he feels most connected to the regional dishes of his homeland: rustic soups, slow-cooked meats, grilled specialities, and seasonal produce treated simply but intelligently.
The result is cuisine that feels grounded, generous, and unmistakably regional.
The Importance of Surprise
What matters most when cooking for guests?
“Guests must always be surprised by something beautiful and innovative. Good presentation is important, but above all, an excellent explanation of the dishes.”
For Jimmy, the plate is not complete until the story is told.
An ingredient sourced locally. A technique learned abroad. A regional tradition honoured. Each dish becomes a conversation between the chef, the land, and, of course, the guests.
Beyond the Villa: Life at the Circolo
As mentioned previously, when he is not creating private chef dinners at Villa Gioiella, Chef Jimmy runs the popular local kitchen at the village circolo near Lake Trasimeno.
In Italy, a circolo is more than a restaurant. It is the social heart of the community. Neighbours gather for coffee, conversation, and seasonal Umbrian cuisine served without pretence. It is informal, welcoming, and deeply rooted in village life.
Here, Chef Jimmy prepares an ever-changing menu of traditional Umbrian and Tuscan dishes as well as delicious pizza for locals who certainly understand regional food! Alongside the kitchen, he operates a trusted home delivery service, bringing freshly prepared meals to families throughout the surrounding countryside.
For guests staying at Villa Gioiella, this matters. Jimmy is cooking within a living culinary community, respected by those who dine with him every week – and you can always experience Il Circolo too!
This authenticity travels from the village kitchen to your table.
Contact for local home delivery details
The Villa Gioiella In Dining Experience
At Villa Gioiella, Chef Jimmy’s dinners unfold in the courtyard under open skies or in-villa dining room in the cooler months. Seasonal menus shift with the markets. Olive oil harvested in the garden. Wines are chosen to echo the land.
It is not restaurant dining. It is a private dialogue between place, plate and what you want.
Reserve an Evening to Remember
From Ligurian heritage to Tuscan fields, Chef Jimmy brings generations of hospitality to your table.
During your stay at Villa Gioiella, you can enjoy a bespoke private dinner designed around seasonal Umbrian and Tuscan ingredients, under the stars or inside the villa.
Learn more about Villa Gioiella In-Dining Experiences HERE
All Villa Gioiella’s Signature Experiences HERE
Add a Private Chef Evening to your booking and let the story unfold course by course.
And when the evening draws to a close, what remains is not just a meal, but a deeper connection to Umbria itself.
