Mirko Giannoni, chef and owner of Pepe Nero, has been breathing restaurant air since he was a kid, thanks to his father, maître in an historic venue. In love with seafood, he mainly focuses on fish, with spectacular products and interesting combinations.
Some of them are really fearless, such as the Sicilian prawn risotto with Prato mortadella and white vermouth: the right balance and contrast between top quality products, local or not. The idea is to maintain the ingredients’ identity without spoiling their flavor: far from being too elaborate, the food here is always neat and essential.
Toscana doc, detesta la noia culinaria e ed è disposta a mettere a dura prova il palato curiosando nel pianeta cibo. Viaggia, scandaglia, assaggia e soprattutto si diverte
