Chef Fabrizio Marino's Tuscan Vegetable Revolution at Maggese in San Miniato

Finding a good vegetarian restaurant in Tuscany can be difficult, but Maggese in San Miniato stands out as a rare find. With a fully vegetarian menu that combines creativity and flavor, it offers something unique in a region known for its rich, meat-based cuisine.

My evening at Maggese was an experience worth remembering. The small dining space, seating fewer than 30 guests, has a simple, elegant design that sets the stage for a thoughtful meal. At the core of Maggese is Chef Fabrizio Marino, whose passion for his work is clear from the moment you meet him. As we spoke, it became evident that his cooking is about much more than just food, it’s about a connection to the land, the seasons, and the natural world. Fabrizio’s enthusiasm for his craft made it easy to understand the philosophy behind Maggese and how it shapes his approach to vegetarian cuisine.

The name Maggese comes from an agricultural practice of leaving fields fallow to let the land rest and regenerate, a concept that mirrors the restaurant’s focus on renewal and sustainability. Fabrizio explained how this idea ties into the ingredients he uses, many of which are foraged or locally sourced. The same care is reflected in the calm atmosphere of the restaurant and in each dish served.

The team at Maggese plays an essential role in its success. Fabrizio has brought together a talented group of young professionals, each with a strong culinary education and training from outstanding establishments. Their diverse backgrounds and expertise come together seamlessly, ensuring that every detail, from preparation to service, is thoughtfully executed, delivering a dining experience that is both nourishing and satisfying.

The Maggese kitchen and dining brigade with Chef Fabrizio Marino at the center (taken from Maggese’s website)

By the end of the evening, I left feeling not only well-fed but also refreshed. Maggese is more than just a restaurant. It’s a place where food is thoughtfully prepared, rooted in nature, and meant to be enjoyed in a relaxed, welcoming environment. Chef Fabrizio Marino has built something special, offering a unique dining experience that celebrates seasonal, sustainable cuisine.

The Story of Chef Fabrizio Marino

Born in Empoli in 1979, Chef Fabrizio Marino discovered his passion for cooking early on. He refined his skills at the Buontalenti School in Florence and gained invaluable experience in local Tuscan restaurants, most notably Cibreo, where he mastered traditional Tuscan flavors. His time working in Tuscany’s Chianti region, under the mentorship of renowned chefs like Massimo Di Fulvio, Roberto Del Carria, and Fabio Picchi, shaped his understanding of the region’s rich culinary heritage.

In 2000, Fabrizio ventured to London, marking the start of his international culinary journey. Upon returning to Italy, he moved to Milan, where he met his most influential mentor, Chef Pietro Leeman of Joia, Italy’s only Michelin-starred vegetarian restaurant. Under Leeman's guidance, Fabrizio embraced a philosophy centered on gourmet cuisine that is both health-conscious and ethically driven, a concept that would later become the core of his culinary identity.

With his passion reignited, Fabrizio embarked on consulting roles and gastronomic study trips, which eventually led him to Japan. There, he spent several years collaborating with master chefs, immersing himself in a culture where simplicity, precision, and respect for ingredients are paramount. This period profoundly shaped Fabrizio’s culinary philosophy, particularly the idea of honoring ingredients and the natural world in every dish he creates.

After a brief stint in Rome, Fabrizio felt the pull of his roots and returned to San Miniato, Tuscany, to pursue his dream. In 2019, he launched Maggese, a revolutionary vegetarian restaurant that blends diverse culinary traditions with modern sensibilities. The name "Maggese" refers to the agricultural practice of letting fields lie fallow to rest and regenerate—a metaphor for Fabrizio’s commitment to sustainability and ethical cooking.

Since its opening, Maggese has gained widespread recognition, attracting chefs and food lovers from around the world who come to experience Fabrizio’s innovative, nature-driven approach to cuisine.

The Menu

The menu changes frequently, based on the rhythms of the seasons and the availability of local produce. Maggese doesn’t follow the usual templates of vegetarian cuisine. Instead, it offers an agricultural cuisine that is spontaneous and free from the constraints of traditional dining expectations. It's a full-bodied, flavorful experience, rich in ethical values and deeply rooted in the land.

Each plate was a harmonious interplay of unexpected flavors, luxurious simplicity, and thoughtful presentation. The freshness of the ingredients, all sourced locally through close relationships with farmers, made every bite a celebration of nature’s bounty. As Fabrizio explained, this close connection to his suppliers ensures that the food is not only sustainable but also of the highest quality.

A dish that stood out during my meal was the watermelon in different consistencies, cleverly mimicking the texture and appearance of sashimi. It was visually striking and surprisingly flavorful, showcasing Chef Fabrizio's skill in transforming simple ingredients. Though I didn’t get to try it, the Rasnal soup is another standout at Maggese, recently featured in the New York Times as one of Italy's best pasta dishes. Inspired by ancient Etruscan traditions, the soup blends seasonal vegetables with a rich red bean sauce and eggless pasta parcels filled with seasonal ingredients like celeriac and pumpkin.

The "Menu L'Incontro" at Maggese offers a carefully curated tasting experience that highlights the restaurant’s focus on seasonal, locally sourced ingredients. This tasting menu is designed to take diners on a journey through Chef Fabrizio Marino's unique approach to vegetarian cuisine, blending traditional Tuscan flavors with modern techniques.

The 5-course menu (€62) includes an amuse-bouche, a daily surprise dish chosen by the chef, a main course of your choice from the first-course selection, and two additional courses carefully selected to complement your meal. The 6-course menu (€72) allows you to indulge in a more comprehensive experience by choosing two first courses from the menu, in addition to the chef’s signature dishes, providing an even broader range of flavors.

For an enhanced experience, you can customize your tasting menu by adding 3 premium cheeses (€13) or a touch of luxury with San Miniato truffle (€15), allowing you to further immerse yourself in the best seasonal produce and regional specialties. Each tasting menu is crafted with a thoughtful balance of textures, flavors, and presentation, ensuring a memorable dining experience.

Maggese

Address: Via IV Novembre 29, 56028 San Miniato (PI), Italy
Tel: +39 0571 1723546
Website: https://www.ristorantemaggese.it/
Facebook: https://www.facebook.com/ristorantemaggese/
Opening Hours: Open daily for dinner except Mondays / Lunch served on Sundays