Chef in the Woods

Chef Robbie Felice at La Pia in Percussina

The last weekend in May, a table is set in Percussina, just beyond Florence.

In the woods, where things unfold a little differently — unexpected, and yet entirely at home in Tuscany.

For the first time, Robbie Felice cooks in Italy, here at La Pia.

We call these uncommon events.

This is one of them.

⸻

A chef whose work moves between worlds

Robbie Felice’s cooking lives between memory and precision.

Italian at its core, shaped by something more exacting — a Japanese attention to balance, detail, and restraint. A style now known as Wafu Italian — rooted in familiarity, shaped with precision.

His path moves through the kitchens of the United States — from the discipline of the Culinary Institute of America to restaurants like Babbo and B&B Ristorante — and into something distinctly his own.

A cuisine that feels, at once, nostalgic and new.

Bringing that work here changes it.

Not a city dining room.

Not a polished pop-up.

Not a residency set down in the countryside.

But a table in Percussina.