Under the supervision of Enrico Bartolini, Colombia native Juan Camilo Quintero has turned Il Poggio Rosso into a very original restaurant. An alum of the Slow Food–powered University of Gastronomic Sciences in Pollenzo, he displays a deep knowledge not only of ingredients and techniques, but also of the history and science of food. Quintero conjures fantastical landscapes in dishes such as wild boar risotto flavored with the fruit of the Tuscan cypress or ceviche made with an amberjack from Capraia and sorrel, instead of classic coriander. “My Latin American Tuscany,” he calls it.