Guest Blogger: Daniel Dorr
Let's start our Slow Food journey in the beautiful city of Florence. This cultural mecca has the hustle and bustle of New York City, but with thousands of years of high culture engrained in the historic marble lain structures that gleam in the Mediterranean sun. Generations of Florence citizens have been perfecting art, architecture, literature and of course, cooking. Exploring the streets of this art laden city can literally entrance residents and visitors alike in its beauty and aromas.
Since 1973 Fabio Picchi has helped maintain but established his own niche in Florence as a cultural institution, reviving traditional Italian dining. The exuberant reaction to his first restaurant, Cibrèo Restaurante, has allowed him to continue cultivating taste-buds throughout the region. Picchi expanded his presence in the city and has been esteemed by patrons from all over the globe – so much so that people wanted more. He decided to open three more locations, all bearing the name Cibrèo. One of these is a dinner theatre Teatro del Sale, in which his wife Maria Cassi performs for those who really want to experience an “old world” meal in an original Florentine theater. Each restaurant varies in theme and price range, but never leaves the customer with a bad taste in their mouth, as they consume fresh, organic and locally grown ingredients --- a standard kept in high regards to the Slow Food alliance.
Walking into the restaurant one will usually find a long line of anxiously awaiting patrons. Those who frequent the location will not be found muttering impatient gripes but absorbing the ambiance of an old Italian dining room with the sophistication of a 21st century tourist destination.
The waiting staff is multi-lingual, since there is no written menu -- Signor Picchi being too well-versed in Italian cuisine to limit his talents to a select few dishes. The entrees, while being traditionally inspired Tuscan dishes, are improved under the scrupulating hands of the owner/chef extraordinaire. There are no pasta dishes on the menu because traditional Tuscan meals did not include this. The customary Tuscan dishes are unsalted breads baked in garlic and dipped in homemade virgin olive oil, as well as a course of meat – the staple being wild boar, and a tomato dish infused with herbs and mushrooms. The native Florentine is making famous these and dishes that he grew up eating, such as stuffed rabbit, and calamari casseroles.
For recipes and more info on special places in Italy get yoru copy of the book selected as The Best Italian Cuisine Book in the USA-
The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
Visit The Basic Art of Italian Cooking by Maria Liberati tm BLOG
Celebrity Chef Maria Liberati will be making an appearance at the Hudson Valley Wine Fest Sept 9th-12th in Rhinebeck, NY for info on attending and/or sponsoring Maria's appearance email: imailto:info@marialiberati.com
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