Roberta Abate

The city’s most meaningful food event returns October 4 with big names and bigger hearts

In a region known for its industry, Tucci uncovers a new kind of artistry—from vertical farms to centuries-old cheese caves and kitchens that honor the past.

Through Crossroads, Kite Hill, and two decades of steady advocacy, the chef has helped reshape plant-based cuisine into something inclusive, elegant, and built to last.

From Florence to Siena, Tucci eats his way through Tuscany’s past and future—one tripe sandwich, lardo slice, and Palio risotto at a time.