Essenziale by Simone Cipriani

Essenziale‘ is the new and innovative restaurant created by livornese chef Simone Cipriani. After four years at Santa Graal (previous experiences at St Regis in Roma & Da Arnolfo  in Colle Val D’Elsa) where Cipriani made his name as an innovative chef he decided to make it on his own with a new project.

One of his creations presented at the Milan Expo at the ‘Identity of Pasta‘ was his ‘Gelato alla Ribolita’ – a cone made of over boiled pasta and black cabbage stuffed with ‘Carabaccia’ a typical Florentine Onion Soup – mouse of Ribolita mounted with cream of Grana Padano.

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Gelato of Ribolita – Represented at ‘Identity of Pasta’ during the Milan Expo

The revamp of the original Pane & Vino location in Piazza Cestello that made me weep a little when entering is practical, clean, simple and essential.

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His aim to revitalise  Italian and Tuscan Tradition has definitely been accomplished.  The menu is explained explicitly by the waiter and the choices are interesting.

I am not in to a surprise menu so I would have preferred the 7 serving degustation was explained in the menu although the servings are a ‘surprise’. We all went for two plates each followed by dessert.

Each plate was delicious and innovative.  The only negative I would say about the 40 seating restaurant is the grey dressed waiters, chairs, tables & walls are a little too practical & clean.  I would bring in a graffiti artist or add colourful artwork to those huge white walls.

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This was our tasting plate of mushrooms, herbs, flowers & algae
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The Wine list is excellent – We enjoyed this fantastic Syrah from Stefano Amerighi
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Giandugnocco  – Gnocchi with corn, yolk, hazelnut, capers, butter, origano, parmigiano, caffè and cacao

 

 

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Tropical Mediterranean – Giunea Fowl, banana, passion fruit, Taggiasca Olives & Lemon
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Risotto Cacciucco – Octopus, squid, mullet, dogfish, shrimp, tomato & red wine
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Fior D’Evo – Milk, cream, sugar, egg white, extra virgin olive oil, bread, salt & black cabbage

 

 

 

 

 

 

 

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