Eating at Il Pellicano

Celebrating the Charmed Life of the Tuscan Hotel and its Chef Antonio Guida

Raised in Puglia in southern Italy, in 2002 Antonio Guida moved north to Tuscany’s Argentario coast to become Sous Chef, and then Head Chef, of the prestigious Hotel Il Pellicano. Today’s super-8 film by Leigh Johnson captures Guida’s complex gastronomic flair that has earned the restaurant two Michelin stars and three Gambero Rosso forks, and the timeless allure of the Marie Louise Sciò-owned retreat. “Antonio is humble and likes to keep all the fruits and vegetables local,” says Sciò. “Food has to talk about the place, and here, it does.” Guida’s beguiling dishes—including squid-ink risotto, fig-fed chicken and licorice parfait with tobacco leaves—feature across visceral spreads shot by Juergen Teller in Eating at Hotel Il Pellicano, the book recently published by Violette Editions with a foreword scribed by Will Self. “We always try to improve and evolve the dishes,” explains Guida, who has trained in Paris with Pierre Gagnaire. “For example, a simple risotto nero di seppia started life with baby squid and then we added turmeric flavored rice cream and garnished with edible flowers and sage from our garden. The most important thing is achieving a balance within the flavors, and having fun with the colors.”

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Conversations (3)

  • katalinewood
    I am also curious who the artist is of "Come Prima," please let us know!
    • Posted By katalinewood
    • May 27, 2014 at 3:07AM
    • Share Comment:
  • tania born
    I love this video and I really need to know which version of the song "Come prima" is. I fell in love with that piano.
  • Franco De Rose
    Very magical place for a romantic holiday

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    Visit our Facebook page to view behind-the-scenes images from this shoot, alongside a recipe for pasta e fagioli, straight from the Palazzo Margherita's kitchen.

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