Andrea Godi is chef de cuisine at Osteria del Borro in San Giustino Valdarno, Tuscany, where he has led the kitchen since October 2024. Working with Il Borro’s executive chef, Andrea Campani, he develops menus around the estate’s farm produce and ingredients from small local suppliers.
Born in Prato in 1994, Godi knew from elementary school that he wanted to cook professionally. Watching his grandmothers in the kitchen helped spark that interest. His subsequent career took him into Michelin-starred kitchens in Italy and abroad, working with chefs including Gaetano Trovato, Joël Robuchon, Riccardo Monco, and Marco Stabile.
At Osteria del Borro, those experiences inform cooking that pays close attention to how ingredients look, taste, and feel on the plate. Godi often uses a single ingredient in several preparations within one dish, exploring its different textures and flavors while limiting waste. Color and geometry also figure prominently in his approach.
His menus develop through conversations with the farmers at Orto del Borro, the estate’s organic vegetable garden. Seasonal ingredients guide the kitchen’s testing and development, with dishes refined before they reach the dining room.
Two tasting menus, Omaggio al Borro and Armonie Vegetali, offer different ways into his cooking, alongside an à la carte selection. Preparations have included Casentino trout with melon, cucumber, and fig leaf extract, and smoked eggplant tortelli with candied olives, almond panna cotta, and fried capers. The latter appears on Armonie Vegetali, which focuses on vegetables.
The restaurant is part of Il Borro, the Ferragamo family’s Tuscan estate and Relais & Châteaux property. Its open kitchen gives diners a view of Godi and his team at work, while the Chef’s Garden provides herbs, edible flowers, and seasonal produce. Two private tables in the garden offer another setting for his tasting menus, overlooking the estate’s restored medieval village.
