"Of course we're gonna have a menu that's constantly changing, we're following nature. And your ingredients when they're at their peak, your dish is gonna be at its peak. So why put something on a menu that maybe is out of season already two months ago. And that also challenges us to think outside the box, to be creative, which is something that we're taking back from Noma because the creativity there goes beyond what you may imagine.”
We’re in great company with Samantha Lamanna and Luca Invernizzi, the chefs and visionaries behind Tenuta Lamanna, who spent four formative years at Noma in Copenhagen before stepping away to pursue their own hospitality dream.
Now they are cultivating a soon-to-be agriturismo and restaurant nestled in the Tuscan countryside between mountains and sea, where rolling vineyards meet olive groves and family values take root. Here, they are building not just a place to stay and dine, but a deliberate return to what matters most—land, community, and the art of slowing down.
In this episode, Samantha and Luca invite us into their formative first year of learning to let the land lead, building a restaurant rooted in seasonality and creativity, and discovering that the greatest plans are the ones flexible enough to change with the seasons.
Top Takeaways
[2:25] Two different childhoods on opposite sides of the world, yet both shaped by family kitchens and the belief that food is where it all begins.
[5:10] At Noma, one of the world's most competitive and intentional kitchens, Samantha and Luca discovered a partnership that grew with the seasons—a foundation that would carry them through everything ahead.
[12:15] A family dream deferred by life's twists and turns for many years became a reality overnight when they least expected it.
[19:10] From minute-by-minute timelines in the Noma kitchen to learning that a farm moves even while you sleep—Samantha and Luca are discovering that the greatest lesson is not planning, it is listening to what nature asks of you each day.
[25:10] What you see and hear as a guest will shift with the seasons—olive harvests, winter hibernation, budding vines. But you are guaranteed one constant—integration into the daily rhythm of a working farm.
[29:25] Apartments with kitchens to cook on your own, a restaurant for shared meals, harvest seasons that welcome anyone willing to learn and teach—Tenuta Lamanna is building a place where you can escape the city, pass through, or stay rooted in community.
[32:40] For Samantha and Luca, seasonality will dictate the menu, hyper-local ingredients will take center stage, and Noma's creative philosophy will continue to guide them. But do not expect Italian food—expect something born from their hands, their curiosity, and the land itself.
[37:30] Six family members, six different minds, each with their own expertise—wine tastings, olive oil courses, cooking classes, harvest experiences—all designed so guests can savor memories and carry a taste of Tenuta Lamanna home.
[40:15] Medieval piazzas, crystal lakes, mountain bike trails, farmers markets alive with passion—Samantha and Luca have become tourists in their own backyard, eager to share what they're discovering.
[45:15] At Tenuta Lamanna sustainability is not just philosophy, it is practice—nothing wasted because everything comes full circle, from kitchen to animals to land and back again.
Notable Mentions
Noma in Copenhagen, DK
Massa Marittima
Follonica
Lago dell'Accesa
South Italian Sugo
North Italian Polenta Taragna
