About Bianca

Gianni & Nicola Vietina and Federico Fernandez, the chefs behind Bianca, are more like brothers than partners.

Family is at the center of our restaurant. Bianca is named for Nonna Tina (Bianca’s nickname), Gianni and Nicola’s grandmother. Inspired by her culinary passion, the restaurant is an homage to her charming hospitality and unwavering devotion to delectable cooking. 

Bianca was a self-taught chef. She hosted feasts for all the neighbors using ingredients she grew in her own garden. Everyone in Forte Dei Marmi has stories to tell about Bianca around the nights they gathered to drink and dine together. Her culinary achievements are not based on accolades or awards but on the merit and heart of her recipes. The legacy of her recipes has made restaurants like Madeo Ristorante, Bianca, and many more in Italy unimaginable successes. 

Many of Bianca’s most famous recipes like Rigatoni alla Bolognese, Gnocchi Madeo, Melanzane alla Parmigiana, and others call for one common ingredient. Flour. Bianca treasured it. To help feed her family and neighbors during WWII, Bianca obtained flour the only way she could - by courageously hiking 14 days alone through the Apuan Alps with 90lbs of salt to trade for 90lbs of flour. 

To us at the restaurant, flour is a source of nourishment, community, and creativity. Every morning starts with Federico opening bags of flour to prepare an abundance of baked goods for you, our guests – who we also see as part of our family.