‘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.

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.

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.