Sagraincasa di Simona Fabrizio

Voc. S. Isidoro N. 59, 05011 Allerona (TR) ITALY

P.IVA 01567770555  C.F. FBRSMN72B41H501K


Mobile  +39 3382949961    Email  info@sagraincasa.com




Sagraincasa

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About me

My name is Simona Fabrizio.


I am an Italian chef based in Orvieto, Umbria, where I have been running my own small business ‘Sagraincasa’ for the past nine years.


I run a cookery school in my farmhouse and a few years ago I started a Garden to Plate Project, where many international Chefs join the programme.


I also provide private Chef services, catering for weddings and creating personalised menus for a varied clientele.


I am passionate about food, using my home-grown organic vegetables and other local ingredients.  I produce my own olive oil from my olive grove and also have a small vineyard.


I qualified at the Federazione Italiana Sommelier as a Sommelier and at the Gambero Rosso School as a Chef, though my first degree was in law, at the Sapienza University of Rome.










In November 2020, I published my first book, ‘MY HOME TO YOURS ITALIAN COOKING’

In February 2020 I was the Guest Chef at Touch of Venice, in New Suffolk, New York.

Then in November 2019 I was cooking and sharing Italian cuisine at Findlay Kitchen and Martini restaurant in Cincinnati and Columbus, Ohio.

I was delighted to have the honour of creating a four-menu Italian Dinner Event at Maynard’s Restaurant in Tucson, Arizona in September 2019.

Then in February 2019 I had the honour to complete a Stage Internship at The French Laundry restaurant, a three Michelin Star award-winning establishment in Yountville, CA.

In January 2018 I had the exciting opportunity to complete a Stage Internship at the two Michelin Star award-winning Melisse restaurant in Los Angeles, CA.

In 2017 I went to Arizona, USA, where I created menus with a local chef for a UNESCO Gastronomy event.

Then I was in Cincinnati, Ohio in 2015, 2017 & 2018 for a food event, presenting and cooking Italian cuisine specifically to promote the Umbria region


In 2015 I flew to North Carolina and Massachusetts to do a presentation on Italian
cuisine

Some of my recent ‘off season’ projects…

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