Stefano, a true tuscan, born in 1957 and grew up in the province of Siena is a lover of nature and unique flavors and wholesome. He loves the flavors of yesteryear, is very close to the traditions and tries in every way to not let it die. He’s the one who takes care of finding the most hidden places and high quality around his beloved Tuscany. Never loses an opportunity to mention that the quality of food is important to be happy and fat of the ham that he personally cut inside the room doesn’t hurt your health, but rather is a panacea! And this why? Because the salami that he chooses personally do not contain neither preservatives nor additives and derive only from pigs reared in the wild, this compromise! All what you will find inside the Osteria Rossini has definitely had a first quality tests by Stefano, anything can be cooked and served if he does not approve!
Cristina Breschi Rossini
Cristina, she also is a tuscan DOC, born in 1957 and raised in the province of Pisa is a typical Tuscan cuisine lover. Passion for cooking has been handed down from her grandmother from Mugello, which taught the secrets to good food, those secrets that only grandmothers once knew. Nobody beats Cristina in her traditional preparations; she does not love the nouvelle cuisine but rather the typical dishes of the tradition. In her spare time she likes to cook and try new recipes, but his greatest passion is homemade pasta! Her favorite pasta are Potato Gnocchi and its many beloved Mugello Ravioli as tradition wants, as her grandmother taught her to make and are a real treat for the palate. Don’t ask the ingredients, because she will not give them, she is extremely jealous of her recipes. She does everything for the eye, she does not need the scales even, when she uses it she is nervous, in fact its motto is “it’s enough when it’s enough”!
Alessia, daughter of Mr. and Mrs. Stefano and Cristina, born in Pisa in 1983 is the one who always brings a bit of mayhem both inside the restaurant that his family. It is the daughter of the new generation, attacked the traditions but always looking for news from the outside world. After finishing his studies in economics has moved for a year and a half in England, and then stay for three consecutive years within the restaurant and dealing with more intensively of management, working both in the kitchen with her mother, to not lose the traditions, both in the room alongside the father, to learn the global organization. Now resides in France and certainly will not fail to convey her experience both in the kitchen and in the choice of wines.
Leonardo, the youngest of three children, born in ’90, during these years he joined his sister in the restaurant becoming more and more a good waiter. I still don’t know if the way you are on is the right one, though it puts all to better serve its customers. Like anyself-respecting waiter he will smile upon arrival and thank you to your greeting.