Search. Want to stand out. The courage of those who, after having created so many projects of undisputed success (to name just one "Fuoco Matto"), continue to want to say "something new" even in a restaurant a stone's throw from the Duomo, in the heart of Florence:
This is the restaurant "Vetreria - Gastronomia Boutique". In Via del Proconsolo 32r in Florence. "Kitchen means respect" - affirm Carlo Nigro and Salvo Pellegriti, respectively owner and Chef of the new project - "Respect for Tradition, not only in the dishes, but starting with the quality of the spaces, the service and the way of welcoming and listening to the customers". The architecture of Vetreria is in fact designed in the sign of respect for the value of the places: here you can breathe the elegant and modern atmosphere with dreamy echoes of the previous traditional and rarefied old shop "Vetreria Migliorini". The Spanish designer Susana Garoz's project skilfully interprets the "Genius Loci" creating added value and helping to warm up and enrich the dining experience.
Among the starters we can range from the original Montanara 'alla Vetreria' with tomato in cooking oil, parmesan fondue and mozzarella foam or the soft egg with noisettes potato cream, lumpfish roe and grilled onion, or the very elegant Tartare 'della Vetreria' beef selected from the noblest cuts and cut by the chef's knife.
Among the first we can instead move between the original production pasta, with beaten venison Pappardelle, whipped with juniper butter and mountain pine, the interesting interpretation of Spaghetti alla chitarra with garlic, oil and chilli with red Vermouth reduction and marinated scampi, or the Pasta with beetroot, taleggio cheese and chives.
Among the latter the choice is really wide among the selection of excellent quality meat selected with great scrupulousness by the chef, in fact you can try the delicious duck breast (cooked with Finney technique) with pumpkin and bitter chicory, or the Daino with roasted envy, berries and karkade, rather than the appetizing free-range Chicken Rouge in double cooking, lacquered chest and leg in cornflakes crust with milk-flavored aioli and chard, and, for the most bold palates, also the Cheek of beef with horseradish and lovage cream, and of course a wide selection of very high quality steaks, from the Chianina IGP to the Fassona Piemontese up to the Tomahawk and much more. You can also enjoy excellent pizzas with a highly sought after dough and with ingredients ranging from BIO tomatoes, Burrate, or pistachio creams, flakes of an excellent Parmesan PDO, to vegetarian with the best selection of seasonal vegetables.
The menu is waiting to be discovered: those who tried it, customers, journalists, professionals, were left speechless. Of great interest we still emphasize the quality and selection of meat, cooked with the Finney method to maximize cooking uniformity, succulence and delicacy: a veritable explosion of unforgettable flavors.
Perfect also excellent for romantic candlelight dinners but also for business lunches.