The property will feature a different well-known chef each month who will collaborate with the executive chef Roberto Di Pinto on a series of dinners. Mr. Di Pinto will create one course for each meal inspired by the chef while the visiting chefs will prepare the rest.
The lineup began in late January with Danny Bowien of Mission Chinese Food in New York and San Francisco; other notable names include Yoshihiro Narisawa of Narisawa in Tokyo in February and Virgilio Martinez of Central in Lima, Peru, in April.
One highlight of the event is scheduled for June 15: a one-night meal from René Redzepi of Noma in Copenhagen, which will be held in the hotel’s gardens. All the other dinners take place at the hotel’s Il Ristorante.
This is the second year of Epicurea, and Mr. Di Pinto said that it is enjoyable for him as well as for locals. “We are less inclined toward ethnic food in Italy, and with these dinners, we get to try cuisine that’s very different for us culturally from some of the most prolific chefs in the world,” he said in a phone interview.
Prices are 120 euros (about $133) a person.