AlessandraLazzerini
Chef Alessandra Lazzerini
A Personal Approach to Umbrian Cuisine
Umbrian cuisine is built on simplicity, honesty and a deep respect for the land.
My work as a private chef is rooted in these values: seasonal ingredients, small local producers, and the pleasure of creating meals that feel intimate, warm and memorable.
I cook for travelers who choose Umbria for its silence, its landscapes, and the beauty of slow living — and who want food that reflects those same qualities.
From Family Traditions to Contemporary Cooking
I grew up surrounded by the flavors of central Italy: handmade pasta, olive oil pressed by local cooperatives, vegetables from family gardens, and Sunday lunches that lasted for hours.
Over time, I blended those traditions with a modern, elegant approach to cooking — one that focuses on lightness, balance and refinement while keeping the soul of Umbrian food intact.
My style today is a combination of:
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seasonal intuition
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clarity of flavors
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respect for local ingredients
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a gentle, discreet presence inside your villa
Food That Honors the Land
Every dish begins with ingredients sourced from artisans, small farms and producers I trust.
Umbrian cuisine is not about excess — it’s about essence.
My philosophy is based on:
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short supply chains
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seasonal produce
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slow techniques that highlight natural flavor
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elegance without complication
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hospitality that feels authentic, never invasive
Whether I’m preparing a five-course dinner or guiding you through a cooking class, the goal is always the same: to create a moment that feels both simple and special.
Hospitality That Feels Natural
My approach is warm, calm and attentive.
I take care of everything — from menu planning to preparation and cleanup — so you can enjoy a peaceful, effortless culinary moment with the people you love.
Guests often describe the experience as “like having a friend cooking for us, but with the skill of a fine-dining chef.”
A passion for cooking
As long as she can remember, Alessandra has always been passionate about cooking. Growing up, she was fortunate enough to turn her passion into one of the most inspiring chefs in her area. Never content with the traditional recipes she admires and uses as inspiration for her dishes, she seeks balance, detail, and recognizability in flavors and aromas—ultimately, the sensations and emotions they evoke. Her menus, which she creates with her clients specifically for each event, are never predictable. Browse her website to learn more about her work and the services she offers, and don't hesitate to contact her with any questions.
About Me
November 2024
Chef Alessandra Lazzerini in Taipei:
A Contribution to Italy’s Culinary Heritage, Now Recognized as UNESCO Intangible Cultural Heritage
In November 2024, Chef Alessandra Lazzerini was among the Italian chefs selected to represent the excellence of Italy’s gastronomic tradition at the 9th Italian Cuisine Week in the World in Taipei—one of the most influential annual initiatives in Italian culinary diplomacy.
That edition held particular significance: it supported the international campaign for the recognition of Italian Cuisine as UNESCO Intangible Cultural Heritage, a milestone officially achieved in 2025 thanks to the combined efforts of institutions, culinary professionals, and cultural ambassadors worldwide.
A High-Profile International Event
From 16 to 22 November 2024, Taipei hosted a refined calendar of events dedicated to Italian gastronomy. The program unfolded in the prestigious settings of the Palais de Chine Hotel and the Shangri-La Hotel, welcoming diplomats, media representatives, food enthusiasts, and hospitality experts.
The theme of the 2024 edition — “Mediterranean Diet and the Cuisine of Roots: Health and Tradition” — highlighted the richness of Italian culinary culture, emphasizing its nutritional, historical, and social value.
The week was promoted by the Italian Representative Office (IETCPO), the Italian Academy of Cuisine, and coordinated within the global framework of the Italian Ministry of Foreign Affairs and International Cooperation.
Chef Alessandra Lazzerini’s Role
Within this context, Chef Alessandra Lazzerini contributed through a series of gala dinners and collaborative culinary events alongside other distinguished Italian chefs. Her cooking — deeply connected to Mediterranean identity and to her Tuscan roots — offered Taipei an authentic sensory journey grounded in quality ingredients, tradition, and elegant technique.
Her dishes interpreted the theme of the edition by balancing heritage and contemporary vision: recipes that tell a story, celebrate Italian territories, and preserve the essence of the cuisine of roots.
A Cultural, Not Only Culinary, Contribution
Chef Alessandra’s presence in Taipei went beyond gastronomy. Through her work, she participated in the broader mission of presenting Italian cuisine as a cultural heritage: a model of conviviality, identity, and intergenerational transmission.
Each year, the Italian Cuisine Week in the World serves as a cultural bridge between Italy and host countries. In 2024, however, it played a historic role, becoming part of the path that led to UNESCO recognition. Being among its protagonists means that Alessandra contributed directly to the protection and celebration of an essential element of Italian culture.
A Vision That Looks Forward
For Chef Alessandra Lazzerini, the invitation to Taipei was also a moment of international exchange — an opportunity to connect with global culinary professionals and to engage in meaningful dialogue between different gastronomic cultures.
This experience reinforces her ongoing commitment to representing Italy through cuisine: rooted in tradition, yet open to innovation and global perspectives.
Chef Alessandra Lazzerini and Chef Silvia Lazzerini's participation in the 9th Italian Cuisine Week in the World was far more than an appearance at a prestigious event: it was an active contribution to the global recognition of Italian Cuisine as UNESCO Intangible Cultural Heritage.
A historic achievement to which Alessandra contributed with passion, professionalism, and dedication.
Sources:
Ministero degli Esteri e della Cooperazione Internazionale
Gustoh24 La Settimana della Cucina Italiana nel Mondo 2024 dal 16 al 22 novembre
Accademia Italiana della Cucina
March 2024
umbria
40.Alessandra Lazzerini
(Perugia)
Born in Perugia to a Tuscan family, she lived in Abruzzo for 15 years. In 2021, she returned to Umbria to work as a personal chef, revisiting her grandmother's and mother's recipes.
The service: country chic, family-style with loom-woven tablecloths, handcrafted ceramic plates, and decorations featuring branches and berries.
The specialty: handmade torn pasta with a parsley reduction, asparagus, or fresh fava beans. Fun fact: Alessandra plays the piano upon request to accompany your dinner.
alessandralazzerini.com
A cura di LAURA PACELLI