{"id":6945,"date":"2022-01-26T14:14:02","date_gmt":"2022-01-26T14:14:02","guid":{"rendered":"https:\/\/www.firenzerestaurant.it\/enoteca-pinchiorri-2\/"},"modified":"2022-01-26T15:48:43","modified_gmt":"2022-01-26T15:48:43","slug":"enoteca-pinchiorri-2","status":"publish","type":"post","link":"https:\/\/www.firenzerestaurant.it\/en\/enoteca-pinchiorri\/","title":{"rendered":"Enoteca Pinchiorri"},"content":{"rendered":"\r\n
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For years Pinchiorri<\/strong> has been the gem of Ita\u00adlian catering<\/strong> and envied worldwide. A Renais\u00adsance palace<\/strong> is in fact the perfect address for the most international restaurant in Italy.<\/strong> International for its organisation, its cellar, the kind of service it offers and the clients that go there, it is however very Italian for its cooking.<\/strong><\/div>\r\n
A perfect \u201cculinary machine\u201d,<\/strong> where nothing is left to chance, where all the work that goes on behind the scenes is never seen at the table of the client, who is instead spoilt and assisted with a professional care<\/strong> that is rare to find in Italy at this level and with such constancy. The environment and the tables are extremely elegant and highly refined,<\/strong> the courses are brought to the table at just the right pace and there is a choice of two types of menu:<\/strong> the tradition menu,<\/strong> well presented with just the right refinement, or the more ex\u00adtensive Italian cuisine,<\/strong> modern and creative.
There are many reasons for the restaurant\u2019s success, though the main reason was cer\u00adtainly the meeting between Tuscan Giorgio Pinchiorri with Annie Feolde. In twenty years Giorgio has managed to collect one of the largest collections of wine that exists in the world;<\/strong> today the cellar boasts as many as 100.000 bottles<\/strong> and still growing. Annie in\u00adstead runs the kitchen and, in collaboration with a lot of chefs, is forever on the look out for \u201cnew flavours\u201d.<\/strong> The results are surprising with starters like \u201cbarzotto\u201d egg with gratin broccoli, anchovy sauce, dried mushrooms and mushroom\u2019s bread, breaded and fried cubes of tuna with cream of roasted onions and lentils stewed. The \u201cGran Carte\u201d<\/strong> continues with a vast choice that includes Ravioli stuffed with polenta with melted cheese and veal sweetbreads, paccheri with pigeon meat sauce and ricotta and thyme honey. Scallops with celeriac with saffron, Norcia ham ginger-bred or \u201cMora Romagnola” pork\u00a0 with caramelized red onion, potatoes with extra virgin Tuscan olive. Second courses<\/strong> include cinnamon-flavoured sea bass with Colonnata lard, stewed leeks and strong fish sauce and spit-roast breast of duck. The evening comes to a perfect ending with \u201cL\u2019ora nel dolce\u201d: iced meringue with bergamot flavour, creamy Tahitian vanilla biscuit with jelly and chestnut honey, green apple and cream baked in a thin mint, soft biscuits, nuts and caramel drops of beer. The service<\/strong> is impeccable.<\/div>\r\n
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Additional Info<\/strong><\/h3>\r\n