Where There's Fire: Fiamma Brings Open-Flame Italian Cuisine to the Mountains of Idaho - Food & Beverage Magazine

"In the heart of Sun Valley, the glow of a seven-foot hearth sets the tone at Fiamma, where chefs Britt Rescigno and Kinsey Leodler-Rescigno turn seasonal ingredients into Italian dishes defined by fire, craft, and a deep sense of place. Fresh produce and locally sourced proteins take on new richness and complexity over the open flames, revealing a depth of flavor only live fire can achieve."

"The restaurant's name, Italian for "little flame," reflects its philosophy of open-fire cooking that honors tradition while embracing community. Ingredients come from nearby farmers and ranchers, grounding each dish in the region's landscape and seasonal rhythm. "Cooking over an open flame transforms more than just the ingredients. It shapes the entire experience," says Chef Britt. "The heat, aroma, and evolving flavors of fresh, local ingredients encourage diners to slow down, savor each bite, and connect with the food and each other.""

"Step inside Fiamma, and the experience feels both intimate and alive. Warmth radiates not just from the hearth, but from the way the space brings people together. The chefs have crafted a dining atmosphere where every detail, from the flicker of firelight to the pacing of each course, is intentional. It's soulful, sensory, and designed to linger, a meal meant to be felt as much as savored."

Fiamma centers around a seven-foot hearth and open-fire Italian cooking led by chefs Britt Rescigno and Kinsey Leodler-Rescigno. Seasonal produce and locally sourced proteins are roasted over live flames to develop richer, more complex flavors. The restaurant name, meaning "little flame," reflects a philosophy that honors tradition and community. Ingredients arrive from nearby farmers and ranchers, grounding dishes in the region's landscape and seasonal rhythm. Dining is intimate and sensory, with intentional pacing, firelight ambiance, and communal warmth. The craft cocktail program, including the Siciliano with gin and Fiamma's olive oil, complements the live-fire menu and supports the AAA Four Diamond designation.

Read at Food & Beverage Magazine