Chef Andrea Fugnanesi’s cuisine is born from the encounter between different geographies that are constantly in dialogue: the Alps, with their heritage of flavours and exceptional ingredients; Umbria, his land of origin, with its traditional art of charcuterie; and finally the world — the influences absorbed through years of research, travels, and encounters with distant culinary cultures that have refined his technique and sensitivity, without ever replacing his identity.

As Executive Chef of the Lungolivigno group, Fugnanesi is the creator of the gastronomic project in its entirety: he shapes the vision, builds the identity of the menus, and defines the creative and ethical coherence that runs through every season. He is the thread that connects each dish to the place where it is created.

Every evening, it is Resident Chef Lorenzo Marcelli who translates this vision into the kitchen. Having grown professionally within the Lungolivigno brigade — where he has worked alongside Fugnanesi for years at Stua Noa, developing his technique through the preparation of appetizers and the most complex culinary processes — Marcelli is today the operational reference point of Stua Noa. His hand transforms research into dishes, with the precision of execution and the continuity of care that only those who share a project over time can guarantee.

Completing the culinary journey with the same depth is Pastry Chef Federica Bagnarelli — the youngest member of the brigade, yet already among the most recognised: finalist of the EmergentePastry 2025 award. Her desserts are not simply an addition to the menu, but a coherent voice of their own, carrying the same interpretation of the territory and bringing the meal to its conclusion without betraying anything that came before.

The result is a cuisine in which every dish offers immediate clarity — guests understand what they are tasting — while revealing a complexity of execution, layers of aromas, and technical precision that unfold only with the first bite. A cuisine of goodness, as Fugnanesi defines it: dishes that are simple in intention, complex in construction, and honest in their essence. A young, dynamic brigade with a strong team identity — working together season after season, creating a collective and evolving expression of creativity.