The setting of our first event, the Bacaro Fiorentino, is a corner of Florence that brings back the atmosphere of Venetian bacari, a restaurant-cicchetteria with a cocktail bar that weaves an ideal thread between these two cities, pairing authentic local cuisine with the typical flavors of Veneto.
And it is right here, just a few steps from the Basilica of Santa Maria Novella, that on Tuesday, November 26, starting at 8 PM, we will (re)discover two excellent products of the Tuscan territory that have been too forgotten: the round leaf and the meat of the Pisa mucco.
This particular grape variety (named for the circular shape of its "leaf", which makes it look like a pan) represents a very interesting specimen of ancient Tuscan black grape. Its dense yet elegant tannic structure makes it perfect for pairing with a dish made from Pisa beef, a particular bovine that has been producing some of the best meat in the Tuscany region since the early 1800s.
Special Guest of the evening the butcher Luca Menoni.
Menu
Mucco pisano tartare with new oil, green apple, and Parmigiano Reggiano
Ricotta ravioli with rustic mucco pisano ragù
Mucco pisano braised in red wine with mashed potatoes
Castagnaccio with ricotta cheese
Wines
Marina Romin Foglia Tonda Costa Toscana Murioni IGT 2021
Mariottini Furfantìn Foglia Tonda IGT 2023
Gualandi Foglia Tonda IGT 2015
