15-04-2014
After the success of Marin, Porto Antico’s restaurant inside Eataly Genova, Enrico Panero, 27, was called to direct the kitchen of the new restaurant inside Eataly Firenze (+39.055.0153603). A task the young chef is interpreting with a research inspired by the lightness and harmony
At the end of January, and with little media clamour, Da Vinci, Eataly’s gourmet restaurant opened to the public in Florence. At the helm of the kitchen, on the top floor of the noble palace a few steps from Florence’s cathedral, there’s talented chef Enrico Panero, born in 1987. The rooms are snug, with wide tables finely separated from one another. The setting is minimal yet the precious frescos on the ceiling remind us we’re in the town’s historic centre. The table setting is essential, lightened up by the 19th century style under-plates recalling the decor/ceiling. The menu, which includes four alternatives per course – interesting and moderately creative – celebrates what nature bestows. The dishes are certainly very contemporary, if by this we intend a minimal use of fat and the unbroken principle that a good dish can be noticed even after you leave the table. There are two tasting menus, fish or meat based, so one can taste the whole repertoire. The wine list fully interprets Eataly’s vino libero (free wine) spirit, with eco-friendly products, using no fertilizers, weed killers and sulphites.
Pici with borage, calamari and peanuts
Grilled squid on a bed of potatoes with squid ink and steaming rosemary
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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