At the address Dr. At Mate Miličića 10, in the very center of the town of Hvar, the iconic Milanese restaurant Le Specialità has opened, which is a true example of the combination of Italian tradition, Mediterranean lifestyle and contemporary gastronomic aesthetics.
Recently, the most famous Milanese pizza can also be tried here, more precisely in Hvar, where the iconic gastronomic brand arrived Le Specialitàsynonymous with top Italian cuisine since 1977. With this opening, the town of Hvar found itself on the elite map of the world’s luxury destinations, where the restaurant already operates – in Milan, Miami, Porto Quat and Istanbul, and recently also in Venice.
The iconic Hvar restaurant Passarola gave space to the prominent brand that connects these exclusive locations through top Italian gastronomy, which started a completely new chapter, and Hvar’s gastronomic scene experienced a real change. Le Specialità brings an authentic touch of Italy to the island and preserves tradition on the sunniest island in Europe, positioning itself as the most desirable destination this summer.
The story of Le Specialità is based on the tradition and specificity of a family recipe that was built over generations within an Italian family of confectioners and bakers. “For decades, they developed and perfected the dough according to a specific recipe that is unique to Le Specialità. There is a special emphasis on the texture, the characteristic fragile and light dough that makes this pizza unique in the world,” explains the head chef Michele Chinellato (31), born and raised in Venice, where he stepped into the culinary world very early, and today he is at the head of the Hvar kitchen of the Italian brand.
“Even while attending catering school, I decided to fully dedicate myself to this profession. I balanced my education with intensive practical work through summer seasons, internships and cooperation with top restaurants, using every opportunity for professional growth,” he reveals.
He gained his first professional experiences in smaller local restaurants and catering services close to home, which taught him early discipline, sacrifice and the importance of teamwork. After that, he moves to Milan, the city that marks the official start of his international career.
“Throughout the years, I have worked in different gastronomic systems throughout Europe, the Middle East and the USA. Exposure to different cultures, techniques and perspectives on cooking has shaped my professional identity today and built a dynamic, contemporary style of cooking with pronounced international influences and global flavors. My life and professional path brought me back to the USA, where I discovered the Le Specialità brand in Miami,” says Michele.
This is where a strong business collaboration begins, which further strengthens his professional development, and this partnership brought him to Hvar in April, where he continued his journey within the same international project. Although he has gone through numerous world systems, he singles out three key experiences that have defined him the most.
“Paris and working in a renowned Parisian restaurant that at the time had two, and today holds three prestigious Michelin stars, then Ceresio7 Milano – a place where I fully consolidated and developed my culinary vision, refined technique, discipline and focus on the smallest details in the kitchen. The third is Zuma Mykonos, where I gained an experience that gave me a completely different mental and managerial perspective. There I learned what it really means to work within a large international brand, adopting operational standards, top organization and leading a global project at the highest level,” he concludes.
In addition to Michele, the main pizzaiolo and recipe creator also work in the restaurant Alessandro Petricca (49), born in Rome, who started working at the age of 14 as a student and apprentice with a famous master Maurizio Capodicasa. He developed his love for pizza by working in five successful family restaurants in Rome and Milan and is an exceptional expert in fermentation. For a time he also worked as a fermentation lecturer at a specialized school in Fiuggi. Since 2015, he has been actively educating young talents and to date has trained 132 students who are today successful independent pizza masters and entrepreneurs.
He has collaborated with renowned names such as Rizzo (Milan), Pizza No Limits (Milan), Pizza Republic (Piedmont) and Giardino (Monte Carlo). “It’s not true that pizza is a poor food, today it is a real wealth and heritage,” says Alessandro, who at the Italy Expo 2019 won fourth place in the Pinsa Romana championship, and in 2024 he won a high fifth place in the Italian championship with his signature carbonara.
He is extremely proud to be part of the Le Specialità family as he is fascinated by their vision, professionalism and ability to remain authentic.
The restaurant is located on a stone terrace and walls that are more than three hundred years old. In it, we can also experience the experience of dining under the stars in the open air rooftopas well as in the intimate stone ambience of the inner part. The menu offers a complete gastronomic experience, from authentic fish and homemade pasta to distinctive pizza and a selection of top wines. The gastronomic experience is complemented by nightlife under one roof, as the Passa club opens its doors at the foot of the restaurant. Hvar thus gets a completely new clubbing and dining concept, unique for the Croatian market, called Le Specialità X PASSA 2026.
“The idea is to combine Italian elegance, Hvar energy and the atmosphere of world destinations such as Milan, Miami and Porto Quatu. Guests come here not only to eat pizza or pasta, but to feel lifestyle with aperitivo, dinner under the stars, top wine, music and a club in the same space,” Michele and Alessandro explain.
Le Specialità is globally known for bringing together famous world names, so among their regular guests and fans of the brand are the models Bella Hadid and Emily Ratajkowski and the actress Kelly Rutherford, who may also visit our Hvar this summer.
Carbonara is one of the most famous dishes of Italian cuisine, whose roots are deeply connected to the Lazio region and central Italy, where tradition, simplicity and top ingredients come together in perfect balance. A favorite around the world, Carbonara is a recipe that brings people together. Its appeal lies in its honesty and simplicity – a few authentic ingredients transformed into a rich, comforting and unforgettable gastronomic experience.
It is an extremely filling and nutritious dish. The combination of fresh egg yolks, Pecorino Romano cheese, guanciale and pasta creates a balanced meal that simultaneously provides a fullness of flavor and a sense of comfort – the true embodiment of traditional Italian cuisine.
At the Le Specialità restaurant, we respect this tradition by preparing Carbonara according to the original recipe, using only premium ingredients imported from Italy. Faithfulness to the Roman tradition is key for us, so the characteristic creaminess of the sauce is obtained with a natural emulsion of egg yolks, cheese, pasta cooking water and guanciale fat, never with the addition of cream.
Ingredients:
- Pasta
- Guanciale (dried pork cheek)
- Egg yolks
- Pecorino Romano DOP cheese
- freshly ground black pepper
Procedure
Carbonara is one of the most famous dishes of Roman cuisine, and it is prepared from only a few top ingredients. Guanciale is cut into strips and slowly fried in a pan until it becomes golden-brown and crispy, releasing its aromatic fat.
In a separate bowl, the egg yolks are mixed with finely grated Pecorino Romano DOP cheese and a generous amount of freshly ground black pepper, resulting in a rich and creamy mixture. The pasta is cooked in well-salted boiling water until al dente. After cooking, it is transferred directly to the pan with the guanciale and mixed to absorb its fat and fullness of flavor.
Removed from the heat, the pasta is combined with the egg yolk and cheese mixture. A small amount of pasta cooking water is added to emulsify the sauce and give it the characteristic silky texture of carbonara. The remaining heat of the pasta gently heats the egg yolks, without curdling them.
It is the balance between the Pecorino Romano cheese, the fat of the guanciale and the starchy pasta cooking water that is the key element of an authentic Carbonara.
We finish the dish with an additional sprinkling of Pecorino Romano cheese and freshly ground black pepper before serving. The result is a dish with an intense flavor, creamy texture and recognizable character of traditional Roman cuisine.
