{"id":6917,"date":"2022-01-26T13:56:49","date_gmt":"2022-01-26T13:56:49","guid":{"rendered":"https:\/\/www.firenzerestaurant.it\/la-cucina-del-garga-2\/"},"modified":"2022-01-26T16:58:51","modified_gmt":"2022-01-26T16:58:51","slug":"la-cucina-del-garga-2","status":"publish","type":"post","link":"https:\/\/www.firenzerestaurant.it\/en\/la-cucina-del-garga\/","title":{"rendered":"La Cucina del Garga"},"content":{"rendered":"\r\n
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La Cucina del Garga arrives in Florence with Alessandro Garganis return after eight years of experience in New York City.<\/p>\r\n<\/div>\r\n

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Alessandro decides to return to his native town to continue the family restaurant tradition. His dream is to create a new and even more intriguing Garga the famous restaurant in Via del Moro, an institution in the Florentine culinary scene renowned both locally and internationally since 1979 where his parents Sharon and Giuliano instilled in Alessandro their passion for cuisine. With their help and especially that of his wife Elizabeth, Alessandro has created his own unique ambience and a distinctive and creative cuisine.<\/p>\r\n

Located behind the Mercato Centrale of the San Lorenzo district, La Cucina del Garga welcomes customers through the brightly colored doors to the first room with an antique wood and brass bar where one can wait for a table with a glass of Prosecco and a bit of homemade focaccia. On the left is the large dining room with art work by Florentine artists Rapisardi, Vadala, Giambaccio, mamma Sharon and babbo Garga. The central dining room with low vaults has an open kitchen from which appear simple yet alluring dishes, prepared by Alessandro with passion and love assisted by Mirko Cataldo. The menu is created to satisfy all tastes. There are both traditional Florentine and Tuscan dishes, the famous Garga” creations and his own innovative dishes. Highlights in the appetizers include a saut of artichokes with Parmigiano Reggiano and pistachios, calamari julienne with avocado and tomatoes and the eggplant and ricotta cheese croquettes.Among the pasta courses with fish is the Emperor’s Spaghetti, a calamari and prawn creation in a citrus sauce and a fresh, quill shaped egg pasta, garganelli, with porcini mushrooms and sea scallops. There is also the pappardelle, fresh wide fettuccine noodle with asparagus and shrimp. For lovers of red sauces are fettuccine with Uncle Alfios sauce (sage, veal and tomato). The classic Pommarola della Nonna Zoe (Alessandro’s grandma’s marinara sauce) is a must.<\/p>\r\n

The main course section offers an unforgettable grilled Octopus grilled with a medley of Tuscan beans. Selected meats from the renowned butcher shop Mignani in San Frediano find ample space with the classic Florentine steak or beef fillet with lardo di Colonnata and crispy rosemary . A Florentine specialty is the “tempura style” deep-fried calfs brains, accompanied seasonally by either artichokes or zucchini. The classic Garga ” dishes, chicken with avocado cream sauce, truffle oil and the scaloppina “Stinchetti”, a golden breaded veal escalope with Gorgonzola sauce and shredded zucchini, also grace Alessandros menu.<\/p>\r\n

Sweets, exclusively homemade, include Sharons cheesecake, a lemontart accompanied with seasonal ice creams and a flour less chocolate cake.<\/p>\r\n

The wine list is under the care of sommelier Carlo Carcassi and includes Tuscan and other Italian labels suited to all palates and all portfolios.<\/p>\r\n

La Cucina del Garga will give a unique experience in Florence The most important thing for me is that people feel at home when they come in and are happy when they leave! This is Alessandros philosophy.<\/p>\r\n<\/div>\r\n

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Additional Info<\/strong><\/h3>\r\n