San Gimignano - LINFA and Cum Quibus, Fine Restaurants

Lorenzo Di Paolantonio

Stop saying what you have to, start doing what you feel…

Born in 1986 in San Gimignano to parents of Abruzzese descent, Lorenzo grew up immersed in the world of restaurants thanks to the family business. After completing his studies, he began managing theCum Quibus restaurant, transforming it into one of the best in Tuscany. In 2017, under his leadership, the restaurant earned its first star fr Michelin.

In 2019, Lorenzo opened the restaurantLINFA, once again located in the historic center of San Gimignano. The name “ "LINFA" ” symbolizes vitality and energy, reflecting the restaurant’s philosophy of creating an essence of Italian hospitality that celebrates the pleasure of dining in good company and harmony. The restaurant was once again awarded a star Michelin, further solidifying Lorenzo’s reputation in the Italian culinary scene.​

His dedication to hospitality and culinary quality has made his restaurants sought-after destinations for those seeking a unique gastronomic experience in San Gimignano.

Giovanni Cerroni

The essence of flavors in the kitchen

Born in Rome in 1991, Giovanni is a chef who combines technique and creativity in a journey of gastronomic excellence. After training in prestigious Italian and international kitchens, he worked in restaurants such as Mugaritz in the Basque Country and Inkiostro in Italy, refining his style and culinary vision.

His culinary philosophy is founded on the intensity of flavors and the harmony of ingredients, prioritizing local raw materials and refined simplicity. Each dish offers a sensory experience, where tradition and innovation merge in perfect balance.

Today, at the helm of LINFA's kitchen, he offers a menu that highlights the quality of ingredients with dishes that are easy to interpret yet possess a decisive and authentic taste.

Guido Pasquinucci

Tuscan tradition is prepared every day

Born in 1995, from Tuscany, he found his way to the kitchen via the vineyards: he spent his first few seasons in the winery, between Cerreto Guidi and Chianti. He then attended the Tessieri School in Ponsacco, a culinary arts workshop, followed by training in the kitchens of five-star hotels: the Hotel Hermitage in Breuil-Cervinia, the Helvetia & Bristol in Florence, along with Cibrèo Caffè and Cibrèo Ristorante.

In 2023, he joined Cum Quibus as sous chef; since March 2025, he has been leading the kitchen. He created the menu, which blends the classic Mezzovo® style with the seasons of the local region: ingredients that speak, a chef who listens.

Cesario Delle Donne

The art of sommellerie in service of excellence

Born in 1986 in Maglie, Lecce, Cesario began his career in the hospitality sector during his adolescence. After moving to Pavia for university studies, he first obtained his AIS Sommelier diploma in 2013, followed by his AIS Taster diploma in 2024. His passion for wine and dedication to service led him to collaborate with renowned restaurants; at LINFA, he has held the role of Head Sommelier since 2021.

With a constant smile and an innate curiosity for small-scale producers and rare grape varieties, Cesario is always seeking new pairings to surprise and delight guests. His philosophy is based on the conviction that "you can drink without eating, but you cannot eat without drinking", emphasizing the importance of the synergy between food and wine for a complete gastronomic experience.

His expertise and passion contribute to making every visit to the restaurant a unique sensory journey, where the art of sommellerie enhances culinary excellence.