LA PENTOLA DELL'ORO - TRADITIONAL RESTAURANT IN FLORENCE

 

... for those that eating – drinking

is art, culture and pleasure

not ponderal trouble care

 

In occasion of

Florence Science

 

Brunilde and Guya

present

 

Menu

Florence Science

 

FROM GEORGOFILI

TO ARTUSI

COOKING  CELLAR TABLE

IN 18TH CENTURY FLORENCE

 

In the reintroduction of

GIUSEPPE ALESSI

 

With the wines of

CACCHIANO CASTLE

 

MENU AND WINE LIST

FOR ALL 2010

 

---------------------------------------------

10% Discount

to all employees and collaborators of

event corporation organizers

as well as all the visitors of the exhibition

 

Florence Science is an "extraordinary review of scientific character"that demostrates how Florence in 18th century experienced a remarkable season during  which was "the Italian  intellectual  capital and one of the scientific knowlwdge of european centers"

This Creative and innovative period involved even cooking and table.

 

To this period belong great technological innovations and naturalistic study concerning: the cultivation of new alimentary plants(potatoes  for example), vineyard care, the wine and olive oil production, the new technique of domestic animal breeding. All these innovations,  associated by Georgofili's engagment first and Pellegrino Artusi work later, removed the Cooking "Supremacy" from France that dominated uncontested in this field from Medicean time.All the above reasons hepled the self- governing of 19th century Italian eno-gastronomy.

 

La Pentola dell'Oro through Master Giuseppe Alessi (Traditional Chef in Florence) gets the idea

from the themes proposed by Florence Science and suggests daily a proper Menu and a Wine List combined, elaborated regarding that time recipes: From Georgofili to Artusi, precisely.

It is of fundamental importance the contribution of the enterprise of Giovanni Ricasoli Firidolfi viticulturist definable as Modern / Antique as the continuer at Cacchiano Castle of a family tradition that in the 18th century contributed in a determining way at the qualitative development of wine-producing reality and in the sensational statement of Chianti Wine in the World.

 

 

COURSES

HORS-D'OEUVRE

 

BACCALA' MONTEBIANCO(Artusi, 1891)      9,00 €

Stockfish softly mashed with tuscan olive oil, with caviar, put over mashed beans, tuna and mullet-roe and small piece of bread with herring. "Sea " Brandade from Artusi Bonton, mirror of Tuscan small bourgeoisie of century's end.

Wine: Toscana IGT Rose 2008

Pleasent, Harmonic, Enduring coupling.

 

PATATE IN BUDEN PICCANTE(Georgofili, 1798)      9,00€

 

Potatoes and almonds pie with black truffle served tepid over a cheese sauce and asparagus. A Scientific engagement of "Academics" that Georgofi's high cuisine produced.Today is teaching the lightness but at that time was understood as something served to satisfy the hunger or even to fatten people with no diatetic problems.

Wine: Toscana IGT Red 2005

Pleasent, Harmonic,Dissonant coupling.

 

FIRST COURSES

 

MINUTAL DEGLI ANTICHI(Georgofili, 1765)     13,00€

 

Bread soup in legumes and herbs cream with few vegetables.A sort of "ante literam" Ribollita of Georgofili's Florentine Academy. This demostrate that some tastes of community continue in time because are tied tight with tradition.

Wine: Chianti Classico DOCG 2006

Alienated, Opposite coupling.

 

VERMICELLI DI SOSTANZA(Georgofili, 1817)     13,00€

Potatoes pasta with butter, sage, tomato sauce and ham. It is an aticipation of today's Mugello's Tortello that nowadays cause high satisfaction and this is demostrated by many festivals organized in that area.

Wine: Chiani Classico DOCG 2005 Reserve

Ruling, Opposite coupling.

 

SECOND COURSES

 

TACCHINO IN ADDOBBO(Georgofili, 1804)     16,00€

Stuffed turkey with sausages and Mugello chestnuts.It seems that the America did not escape from Georgofili' scientific observation or vice-versa because this recipe brings to mind the Thanksgiving day 's  turkey dish.

Wine: Chianti Classico DOCG 2005 Reserve

Harmonic,Overwhelming coupling.

 

 

LEPRE IN DOLCEFORTE (Georgofili, 1804)     18,00€

Hare morsels in balsamic vinegar with scallion frosted in a bilberry sauce: the dish tends to be  slightly sweet and sour, it was served to the summer dinners in villa, a tipical non popular, but aristocratic dish.

Wine: Toscana IGT 2006 Fonte Merlano

Harmonic, Intriguing, Exciting coupling.

 

DESSERTS

 

DOLCE "FIRENZE SCIENZA"(Artusi, 1891)     7,00€

Cake covered with chocolate layer put over zabaglione cream of Zibibbo(a kind of muscat). It symbolizes the Artusi' Science and Florence citty as flavour's navel.

Wine: Vin Santo del Chianti Classico DOCG 2001

Pleasent, Harmonic, Shrouded coupling.

 

ZUPPA INGLESE(Artusi, 1891)       7,00

"Stuard"'s dessert, english nobles in the 18th century Florence.Two aristocracies, the english and florentine one, that get integrate and mark the citty flavour – in a very considerable way.(may be, in this period is settled one of the most rapresentative symbols of Florentine cuisine: La Bistecca from Beef Steak,precisely.

Wine: Vin Santo del Chianti Classico DOCG 2001

Overwhelming, Harmonic, Attractive coupling.

 

 

WINES

CACCHIANO CASTLE

 

TOSCANA IGT ROSE 2008

Grapes: Sangiovese(50%), Merlot(50%) - it has a bright rosy colour, strawberry and raspberry scent but even rose and jasmine. It has a fresh acidity, a fragrant and vivacious taste.

 

TOSCANA IGT RED 2008

Grapes: Sangiovese (80%), Canaiolo, Malvasia, Merlot – It has red ruby grainned colour with  fruit flavours of sour cherry and red currant as well as floral, that of sweet violet.

 

CHIANTI CLASSICO DOCG 2006

Grapes: Sangiovese(95%), Canaiolo (5%) - It has red ruby grainned colour, delicate rose and roseburry fragrance with spicery signs.Complex flavour, exellent acidity, soft and sweet tannins; very elegant.

 

CHIANTI CLASSICO DOCG 2005 RESERVE

Grapes: Sangiovese ( 95%), Canaiolo (5%) - It has red grainned colour, full of vivacious flavours of blackberry, plums, small red fruit, herbs and spicery signs.It is balanced in its taste with definite but sweet tannin, elegant ending.

 

TOSCANA IGT FONTEMERLANO 2006

Grapes: Merlot (100%) - it has mysterious deep red colour. Strong forest fruit fragrance, jam, tabacco. In the mouth it attacks with power but it is balanced, full of soft tannins and very persistent ending.Limited production

 

VIN SANTO DEL CHIANTI CLASSICO DOC 2001

Grapes: Malvasia of Chianti (85%), Canaiolo (15%) - It is amber – mahogany-coloured and majestically wide scented of dried fruit: figs and walnuts especially, shrouded in the taste, velvet – like, cmeamy, it brings to mind the ratafià. Super