Incipit Pistoia, as is often the case with the most successful books, here too, once you’ve finished the last page, there’s only one desire: to find out what the next chapter will be.
There are restaurants you remember for a single dish. Others for impeccable service. Then there are places that leave a lasting impression because they manage to convey an idea.
This is the feeling that accompanies the experience at Incipit, the restaurant in the heart of Pistoia that in 2026 won the title of Best Restaurant in Tuscany at the Forchettiere Awards, an award that aims to highlight the region’s culinary excellence by selecting establishments that stand out for the quality of their service, innovation, and the strength of their concept.
This is a significant recognition, honoring not only the quality of the cuisine but also the coherence of a project capable of transforming gastronomy into a cultural language.
In a region like Tuscany, where tradition represents an identity heritage of extraordinary value, choosing a contemporary path requires courage. Incipit does not break with the region, but opens it up to dialogue with the world.
The project stems from the vision of Elena Cappellini and Samuel Stravino, who envisioned a place where hospitality and culinary innovation could coexist, finding their ideal interpreter in chef Giovanni Skrebe. Born in 1996, with Lithuanian roots and a background shaped by international experiences—ranging from his time at the Under restaurant in Norway to his stint working alongside Enrico Crippa at Piazza Duomo in Alba—Skrebe has developed a cuisine that defies simple definitions. More than a fusion, his is a conscious synthesis of diverse cultures, techniques, and sensibilities.
The word “Incipit” was not chosen by chance.
In literature, it refers to the beginning of a story. Here, it becomes a statement of intent: each tasting is conceived as a story to be savored slowly, where each course adds meaning to the one before it and sets the stage for the next.
This dialogue between cuisine and storytelling finds its fullest expression in 2026, the year in which Pistoia is the Italian Capital of Books. In keeping with this important recognition, Incipit has created “Il mondo a memoria”, a project that transforms the menu into an open-ended work. Not a simple succession of dishes, but a narrative structured in chapters.
Each dish is born from ingredients, travel experiences, and memories that have shaped the chef’s personal and professional journey. Cuisine thus adopts the language of literature: it does not merely describe a flavor, but recounts an encounter, a place, a culture.
Today, this narrative follows tasting journeys that weave together influences from Asia, America, and Europe. These continents engage in a dialogue on the plate without losing their own identities, composing a gastronomic story in which every bite represents a new beginning.
The chef’s philosophy becomes evident from the very first moments of the tasting.
The aperitif is not merely a welcome, but a statement of intent. Italian culinary heritage is evoked through a surprising interpretation of the “oliva all’ascolana,” which plays with expectations and memories, accompanied by an extract of grapefruit, basil, and white rum that introduces freshness and balance.
It takes only a few minutes to realize that the journey has barely begun. The corn taco with escabeche-marinated zucchini and scallops immediately opens one’s eyes to new horizons, foreshadowing the dialogue between cultures that will accompany the entire dining experience.
Even what is often considered a simple accompaniment takes on a specific meaning here. The wood-fired bread, served with seaweed butter and artisanal breadsticks, reflects the same attention to detail. Nothing is incidental.Every element contributes to a coherent narrative, where technique, memory, and creativity interact naturally.
Giovanni Skrebe’s cuisine loves to travel, but it does so methodically.
Influences from Peru, East Asia, Latin America, and Europe are not used as exotic references or mere fusions. They become expressive tools through which to build a personal culinary language. Rather than “fusion” cuisine, Incipit’s cuisine comes across as a true world cuisine, in which every technique and every ingredient serves a narrative purpose.
This culinary journey also reveals a sensibility that echoes certain principles of Eastern philosophy. The balance between the elements, respect for the ingredients, disciplined execution, and the pursuit of harmony take precedence over visual spectacle. Each dish invites you to slow down, to observe, and to listen even before tasting.
Alongside the cuisine, the wine cellar also helps define the restaurant’s identity. The work of the young sommelier Marco Romiti complements the dining experience with a selection of Italian and French wines designed to highlight the many aromatic nuances of the culinary offerings that Ludovica Pepe describes in the dining room.
In a city that will celebrate the book in 2026 as a symbol of knowledge and openness to the world, Incipit finds an almost natural harmony with this spirit. The cuisine of Giovanni Skrebe makes curiosity its hallmark: each dish adds a page to a story that spans continents, techniques, and cultures, transforming the dining experience into something that goes beyond taste.
A Story of Boldness
Yes, it certainly is. Located within one of the historic buildings in downtown Pistoia, Incipit was born from the need to create a modern culinary journey in an inclusive setting.
“Thanks to our meticulous attention to preparation techniques, every single ingredient is carefully considered and highlighted to guide guests toward our vision of cuisine. Every menu and every dish evolves time and again, seeking to offer flavors and sensations from all over the world,” says Chef Giovanni Skrebe.
In 2026, Pistoia will be the World Book Capital.
“We continue to write our story. Because our menu varies according to the time of year and the seasons,” continues Skrebe, “The first four chapters have chronicled our journey: ideas, encounters, travels, and transformations.
They have shaped a cuisine that looks to the horizon without forgetting its roots.
Today, the story continues with Chapter V and Chapter VI.
Each dish is a page written with ingredients, memories, and places.
A language made up of flavors, techniques, and visions that renews itself season after season.
For us, cooking means reading the world.
And rewriting it, every day, with respect and curiosity.”
This is why Incipit is now one of Tuscany’s most intriguing culinary destinations. It doesn’t take shortcuts or chase trends, but consistently builds its own identity through study, travel, and research.
Just as with the most successful books, once you’ve savored the final bite, you’ll have only one desire: to discover what the next chapter will be.
Via Francesco Crispi, 8 – Pistoia
