Dinner with a private chef

The menu goes in writing a week earlier, with allergies and what nobody eats on top. The chef arrives at four o’clock in the afternoon with the day’s shopping — fish from the morning landing on the coast, cheese and greenery from the countryside — and cooks in his kitchen, no trailer and no support kitchen mounted in the garden.

For up to eight people goes the chef alone; above that goes an assistant, and from twelve, a waiter who serves at the table and takes care of the wine. It's four times, starting at eight, and the dishes are washed and stored before the team leaves around 11:30.

If the chef gets sick on the eve, the cook of the nearest house is the one who covers it — in Trancoso it is twenty minutes by road, in Positano it is the one who cooks at the Palazzo Marina. If the main ingredient does not arrive, the menu changes and you know before you sit, never later.

• Menu written and closed a week before
• Shopping at the region fair on the same day
• Four times served at the table
• Open and harmonised region wines
• Chef, assistant and waiter according to the number of people
• Kitchen delivered clean and kept dishes