Within moments, we realized we had met a couple of great new friends. Sandro and Donata were warm and enchanting, and we felt we had known them for years. Little did we know at the time, what was soon to unfold.
I am certainly spoiled by Hera's excellent cooking. With fresh produce on hand, wonderful cheeses, fresh pastas, and delicious olive oils, we eat very well. There is always a charm to sit outdoors with a drink, some food, and watch the world walk by. Most meals we have had in Italian restaurants were very good. But I cannot say they were exceptional. Tourists like food they can relate to, and most restaurants cater to them. And I admit, we enjoyed them as well.
But tonight, I felt we finally ate "real " Florentine cuisine, albeit in an updated fashion. It was not only exceptional, it was exquisite. (Purists might argue with me and say it is more an Italian fusion cuisine, rather than specifically Florentine.)
Sandro and Donata had made reservations at Cenacolo del Pescatore (http://www.cenacolodelpescatore.it/en.html), just a short walk away.
The decor is elegant. The hostess, warm and welcoming. As you walk to your table, you feel your expectations rise, but there is no hint of any pretentions.
Perusing the menu, left me a bit confused. The descriptions all sounded interesting and delicious. Sandro recommended we take their multi-course meal, and let the chef decide, something I too would suggest to anyone visiting the restaurant.
Sandro chose a Ribolla Gialla, from Friuli-Venezia Giulia region of northern Italy, on the border of Slovenia and Austria. A medium bodied, refreshing white wine. An excellent choice for the seafood we were soon to eat.
As an appetizer, we were served Paccheri Pizza, with beer jelly cubes and crumbled almonds. Paccheri are a short rigatoni type pasta typical of southern Italy, and dressed with a tomato topping, they reminded one of little pizzas as they briefly transported us to Napoli. To add to the dish, we were each served a small glass of beer.
The next appetizer had us eating deep fried shrimps, shrouded in Rice noodles.
Sandro and I were served "Pescatore Styled Bread Salad," a square of bread topped with mussels and squid, with tomatoes and onions. The flavours were delicate and full, perfectly balanced, with no flavour over powering another.
Next we were served a carpaccio of squid and shrimp with cherry tomatoes, mozarella and olive oil. It tastes as delicious as it sounds.
Followed by a cream soup of cannellini beans with mussels. The delicate flavours tickling our taste buds.
It was time for another bottle, and Sandro again chose an excellent bottle of the Sicilian Cometa by Planeta. A white wine that Hera found its nose reminded her of Ice Wine. I agreed, its nose was full with hints of apricots. The taste, was far more subtle and refined, and accompanied our meal perfectly.
The ladies were then served a Tagliatelle with Oyster and lime sauce, while we were served a Porcini Mushroom Risoto with Tarantine Mussels. Each dish was excellent. And at risk of repeating myself, the myriad of flavors where all quite distinct, complementing and never out competing each other.
While Cenacolo del Pescatore is not inexpensive, it not really expensive either. One really gets value for the money, and it is a place I would strongly recommend everyone to try on their visit to Florence. It has certainly been a highlight of our visit thus far. (http://www.cenacolodelpescatore.it/en.html)
We thank our new friends Sandro and Donata for taking us here, and of course, we must thank chef Daniele Pescatore and his wonderful team for giving us such a wonderful night we will remember and cherish.
Photographer's note: As a photograper, Chef Daniel's plates are all about pure visual art and sublime taste. I photographed them under natural low light, light only by candles, hand held. The shots are mere snap shots.
