The best 10 restaurants in Toscana

Restaurants in Toscana is one of the oldest regions of Italy. It is clear that the dishes of this land are linked to the Etruscans. But what are the main ingredients that make up traditional dishes? We just have to find out together.

RESTAURANTS IN TOSCANA

The bread, deliberately not salty, as it is often used to accompany the various meats that the land offers. This is often toasted and served with various soups in the area. It is also the main ingredient of the famous Pappa al pomodoro, which is nothing more than stale bread left to soak in water, accompanied by tomatoes, garlic, oil and chilli.

Restaurants in Toscana


The fish used in various ways. Among the most important dishes we rediscover the Caciucco alla Livornese, a soup invented by fishermen and prepared with the leftovers of fish caught during the day.
As for meat dishes we can not forget the typical Florentine steak, thick beef steak from Chianti, which is grilled for a few minutes and served almost to the blood.

Restaurants in Toscana
The vegetables are used in the preparation of Ribollita, a soup that was often prepared during the weekend to use all leftovers. Its name derives from the double cooking, as after having brought it to boil for the first time, the soup is stored in the fridge for the whole night and put back to cook the next day.


We have discovered together some of the savory dishes of typical Toskana cuisine, but no less are the desserts that are prepared in these parts. Among the most important are the Cantucci di Siena, biscuits with almonds flavored with citrus fruits and served with Vin Santo. Il Panforte, a spicy sweet from the Christmas period. And finally, but not least, the Castagnaccio, an unleavened cake, prepared with chestnut flour, raisins, walnuts, pine nuts and rosemary.

Restaurants in Toscana

Well, surely you will feel like trying these dishes. For this reason we have selected for you 10 of the best restaurants in the Toskana region you must taste them.

Enoteca Pinchiorri, which has earned 3 Michelin stars, was founded by Giorgio Pinchiorri and his wife Annie Feoldé. We find her at the helm of the kitchen together with Chef Riccardo Monco and Sous-Chef Alessandro della Tommasina. It boasts one of the most prestigious wines in the world, selected directly by the master Pinchiorri. The winery has become one of the most visited places in the world. Annie Feoldé, brought the Novelle Cuisine to Florence.

Restaurants in Toscana

The Bracali Restaurant, runed by the Bracali brothers, sees Francesco as a guide. A kitchen based on simplicity. His brother Luca, instead, takes care of the wine cellar and the hospitality, trying to put the guest at the center of everything. For these reasons they have earned 2 Michelin Stars.
The Ristorante Caino di Montemerano, led by Chef Valeria Piccinni, provides a cuisine based on the quality of the product. We therefore resort to the fruits given by the garden. The cellar goes down for several meters under the village square, creating rooms where about 20 thousand bottles rest.

Restaurants in Toscana
The Piccolo Principe of Viareggio, located in the Grand Hotel Principe di Piemonte, gives rise to a refined and traditional cuisine. The Michelin-starred Chef Giuseppe Mancino loves innovative cuisine, but at the same time tries to keep the taste of the product . The restaurant’s cellar has 800 labels, mostly from Toskana.

Restaurants in Toscana


Arnolfo Ristorante, whose owner is Chef Gaetano Trovato. His dishes are focused on tradition and products from Toskana , as well as attention to simplicity and seasonal flavors. His experimentation in the kitchen led him to earn 2 Michelin Stars.
Il Falconiere, restaurant obtained from an ancient lemon house. Place where the quality of the ingredients prevails, respect for seasonality and the use of products . The kitchen is signed by Chef Silvia Regi Baracchi, who has been awarded a Michelin Star.

RESTAURANTS IN TOSCANA

Restaurants in Toscana
The Ora d’Aria Restaurant, in Florence, with the guide of the kitchen Chef Marco Stabile, takes its name from its proximity to the old prison of the place. In 2011 he was awarded the first Michelin Star. The kitchen boasts quality and transparency.
Il Pellicano, whose cuisine is led by the Michelin-starred Chef Michelino Gioia. His dishes are made with fresh fish, lamb, chianina meat and aromatic herbs. In the menu there are always pigeons, oysters, mullet, lobster and scampi. At the end of each dinner, a trolley with homemade chocolates is offered to all guests.

Restaurants in Toscana

The Silene by Roberto Rossi, located in a medieval village where  was the inn of the post office. The simplicity of the raw materials and the strong rooting of the territory are two fundamental ingredients in the kitchen of Silene, where Roberto has been able to rediscover a deep and visceral link with the environment and its products, developing a great respect for raw materials and their processing and cooking techniques.
The Meo Modo by Andrea Mattei, embodies the philosophy ‘from earth to plate’, which combines the deep knowledge of its Toskana culinary heritage with seasonal products.

The best 4 Italian restaurant chains in America

Italian cuisine in America: where to find it in big cities.

Italian restaurant chains. The best Italian restaurant chains in America is good that they know each other: they are the few places where you can really eat good Italian food.

The others, often, are imitations or strange mixtures of the kitchen of the boot and American cuisine. It comes out as bizarre as chicken parmigiana (parmigiana chicken) or spaghetti with meatballs (spaghetti with meatballs) instead of the expensive meat sauce.

Italian restaurant chains

This culinary melting pot can undoubtedly also give interesting and entertaining results, as well as often having its own story. For example, some dishes were born when Italian migrants had to readjust their recipes to the ingredients available on the new continent. Others, however, are real experiments, dishes revisited in a fusion key. But where to eat, then, of authentic Italian food?

There is no shortage of flavors in Italy. From north to south, there are countless dishes with ingredients that can make any gourmet drool for hours on end, especially if they are Italian! The country has such a vast gastronomic heritage that it is considered enviable by many other nations of the world who strive every day to create something new and exciting from what was once considered boring or common. And how do you capture all these unique flavors? Through delicious recipes.

Italian restaurant chains

Italian food: why it’s so good?

Italian restaurant chains

Reviews are the lifeblood of any restaurant business, and it is important to have good ones if you want people to come back several times. No sense opening for business without great reviews!
The Mediterranean diet – also known as “the Italian way” or simply ‘Italian cuisine’ (Italian cuisine) corresponds closely with healthier diet regimen out there, not only that, but their food has been proven by science too help to keep us healthy: a study found that citizens who followed this type had lower rate of friendly heart disease than those who eat other.

Italian restaurant chains

The dish for which Italy is famous, pasta – no matter how it is prepared – always tastes incredible. Regional sauces are equally good; each region has its own special flavor and style such as pesto alla genovese (Genoese recipe), amatriciana (Parisian) or ragus norm (Sicilian). And let’s not forget the stuffed pasta! A great pride of our country, will never fail to make you happy with a masterpiece in hand
But there is more to it than what you see when it comes to these delights: although at first glance they look simple, their simplicity hides an intricate construction process that includes filling.

New York, 200 Fifth Avenue: Eataly New York

Italian restaurant chains

Not only of authentic Italian cuisine, but also with regional distinguishing debts. To characterize Eataly is the genuineness of the food, the selection and the freshness of the ingredients and, indeed, the respect of the regionalisms. So the oil is Pugliese, the Parmigiano Reggiano, the Genoese pesto, the Gragnano pasta and so on; accompanies, obviously, a careful selection of wines. The chain stems from an idea by Oscar Farinetti and you can find it also in some Italian cities. Among other good reasons to choose it, there is also the possibility to make purchases in the restaurant: many of the products on the menu are also sold in a special room. Eat Mediterranean food in the Big Apple? It can be. From Eataly!

Washington, 2029 P Street NW: Obelisk

Italian restaurant chains.

Italian restaurant chains

Another city, another restaurant. In Washington we find Obelisk, a very famous restaurant that has been open since 1987. The menu is wide and appetizing, and draws on many traditional Italian cooking ingredients, even the most unusual: from grilled chicory to zucchini fritters to more traditional ravioli with sauce or roasted pig. A menu not only varied but also in continuous “updating”: every day of tasty and new proposals.

Coronado, California, 932 Orange Avenue: Spring Restaurant

At Primavera Ristorante excellence is fresh fish: seafood, squid, scampi and more, which you can enjoy either by ordering them from the menu for your meals, or in the “appetizers” version for an alternative happy hour. Beyond that, the recipes that characterize the best and traditional Italian cuisine, accompanied by good wine. And, since we find in the heart of California, not only Italian but also Californian wines!

Las Vegas, 3500 Las Vegas Boulevard: The Las Vegas Mill

Among the best Italian restaurant chains in America could not miss this. The Las Vegas Mill can also be found in New York, but if you are in the city of follies do not forget to visit. Nothing on the menu could make you suspect you are in America rather than in the peninsula: everything is strictly Italian, from appetizers, first courses, and main courses. If you are looking for a place in Vegas where you can eat a caprese salad (even if in a refined restaurant rather than in a trattoria), the Mulino is right for you.

Read also: Italian cuisine abroad: get ready to shiver!

 

 

Capri New Style of Gallipoli, always inimitable

Today we have the pleasure to have as a welcome guest of our blog, Massimiliano Stamerra, owner of the Capri Restaurant New Style of Gallipoli, in the province of Lecce since 2005.

capri new style

The activity of the Capri New Style was born from  the passion of its owner, a passion that led him to give  the bright lights of a city full of opportunities like Las Vegas, to invest everything in a basement of a small semi-dark alley and secondary course of Corso Roma, with the idea of ​​offering  a service that is different from usual; in fact, as Massimiliano loves to affirm, he is “like  always inimitable”, thanks to the intuire mix of hospitality, friendliness and friendship.

Capri New Style

All this has led our Massimiliano and the “Capri New Style” to quickly establish itself in the surrounding area and beyond, taking advantage of the reputation of the “Bella Città” by definition and its special relationship with customers who come to visit it ,despite the difficulties in reaching Gallipoli.

Always in step with the needs of the catering market, the owner of the “Capri New Style” is constantly looking for new ingredients that also offer a good alternative for all those customers who have intolerances or special tastes, for which he offers doughs for gluten-free pizza, milk or yeast, with Kamut, Spelled or Hemp flour, multi-grain or whole.

Of course, all this can not ignore the quality of the ingredients, such as extra virgin olive oil or 100% Italian wheat flour, carefully selected and acquired through the safest and most reliable suppliers.

In addition to the classic take-away service, which offers a very good pizza “by metro” and that is its real strength, the “Capri New Style” Pizzeria Restaurant has a large room that can accommodate up to 500 people. you can safely abandon yourself to the pleasure of a welcoming and lively environment and a large garden where you can breathe the typical festive atmosphere of the summer evenings gallipoline.

Furthermore, the “Capri New Style” is equipped with all the latest, most advanced and modern tools for the computerized management of in-room and warehouse orders; its staff, which can reach the 22 elements between waiters and boys, during the peak highs of affluence in the warm evenings typical of the Salento summers,has chosen among talented young people and offers a service as “always inimitable”, thanks to special handhelds for orders, which allow to speed up the ordering and communication operations with the pizza preparation station and the kitchen.

The advice of the editor of the Blog of Ristomanager.it is to try as soon as possible the quality and the welcoming atmosphere of “Capri New Style” and meet the owner Massimiliano Stamerra.

Read also: We know the world of Food & Cook Design. Interview with Nicoletta Mearelli