Lux Lucis: Sustainably delicious

For a top-level culinary experience, respecting the territory and its resources, Chef Cassanelli's recipes are simple yet rigorous: circular cuisine, traditional inspirations, and collaborations with small local producers.

A Michelin-starred cuisine without waste

In the circular cuisine of Lux Lucis, nothing goes to waste. Thanks to top-quality ingredients, every ingredient is used in its entirety in different preparations, revealing its infinite potential. Careful selection of products and thoughtful combinations minimize waste, offering dishes with new and ever-changing flavors.

Chef Cassanelli's philosophy

The use of local products and the rediscovery of the territory's biodiversity are at the heart of Chef Cassanelli's culinary philosophy. With a good dose of creativity, the chef reinterprets and updates the culinary tradition of Versilia, integrating it with external influences that enrich the gastronomic heritage of Lux Lucis.

Quality and ethics in the selection of raw materials

In PFDM's kitchen, commitment to the environment and people begins with the selection of suppliers and raw materials. Seasonal, locally sourced products, grown without the use of substances: collaborations with agricultural companies in Forte dei Marmi ensure a superior taste experience based on freshness and respect for the territory. Collaborations with local entities such as Molino Angeli (https://molinoangeli.com/), which has been producing ancient grain flours since the early 20th century, Azienda Biodinamica Mediterranea, which uses no substances for fertilization or pest control, or Ca' di Viola, for sustainable honey production, have strengthened the bond with the territory and our commitment to preserving it.

Lux Lucis Green Project for Sustainability

Over the years, the ambition to make Lux Lucis' cuisine increasingly sustainable has become a true project, the Lux Lucis Green Project. This aims to integrate sustainable practices into every aspect of culinary management, strengthening the relationship between haute cuisine and environmental respect. To learn more, discover Chef Cassanelli's Lux Lucis Green Project.