Cucina fiorentina
A white room, an oak floor, and the cooking of Florence.
Il riposo
Lunch ends when the sun leaves the wall. The room rests until evening.
La sera
At dusk we light one candle for each table. Nothing else changes.
La cucina
Nothing hangs on the walls. Nothing sits on the plate that the dish can do without.
Pitti cooks the food of Florence and the hills around it. Bread baked without salt. Oil pressed in November and finished by spring. Game in the cold months, tomatoes only while there are tomatoes.
There is one menu, and it is short. Most plates carry three things, because that is usually how many the dish needs. The rest of the work is finding the three.
Poco, ma buono.Little, but good
Il menu
Il percorso
Seven courses, in the order a Florentine table would take them. It is rewritten when the season moves, which is more often than this page is.
- I
Pane, olio nuovo
Sourdough from old Verna wheat, this year’s oil from Reggello
- II
Gambero rosso, limone, olio
Red prawn served raw, Amalfi lemon, new-season oil
- III
Pappa al pomodoro
Bread and tomato, the way it is eaten at home — then strained clear
- IV
Tortelli di patate del Mugello
Potato tortelli, brown butter, fried sage
- V
Piccione, vin santo, radicchio
Pigeon roasted on the bone, vin santo, late radicchio from Treviso
- VI
Pecorino di Pienza, miele di castagno
Aged sheep’s cheese, chestnut honey
- VII
Gelato al vin santo, cantucci
Vin santo ice cream, almond biscuits to dip
- Il percorso145
- Seven courses, lunch and dinner. Tuscan pairing 95.
- Il pranzo65
- Three courses at lunch, Wednesday to Saturday, chosen from the percorso.
Prices in pounds, service not included. Tell us about allergies when you book and the kitchen will write the menu around them.
La sala
Twelve tables, and the afternoon.
The room faces south-west. At lunch the sun crosses the wall from the door to the far corner; by the last table of the evening there is one candle each. We hung nothing, because the light does it better.
- Tables
- Twelve
- Walls
- Lime plaster, left bare
- Floor
- Tuscan oak, oiled by hand
- Linen
- Pressed each morning
Tavolo 7, 13:10
La cantina
Four hundred labels and nearly all of them Tuscan. Chianti Classico from growers we visit, Brunello with some age on it, and vin santo poured by the glass at the end.
La saletta
A second room with one oak table for ten. Same menu, same light, a door that closes. Write to us and we will plan the evening with you.
Orari
- Wednesday – Saturday
- Lunch 12:30 – 14:30
- Dinner 18:30 – 21:45
- Sunday
- Lunch 12:30 – 15:00
- Monday, Tuesday
- Closed
Prenota
Un tavolo, una candela.
Tables open sixty days ahead. For more than six guests, or for la saletta, write to tavolo@pitti.co.uk.