Food,
Da Gorini
San Piero in Bagno, a little city in the middle of the Italian Appennini, close to the regional border of Tuscany; it’s here that Gianluca Gorini and his wife Sara has decided to open their restaurant.
Just close to the central square you’ll find the kingdom of chef Gorini, located inside an old traditional trattoria, the restaurant now called Da Gorini, since you enter the door is filled with a mix of home feeling, old traditional trattoria and a touch of modernism.
Like the ambience, the cooking style of chef Gorini is rooted on traditional techniques and Italian traditions and flavors; but Gianluca is here bringing his vision of Italy, season and the surrounding.
A staring forward kitchen infused with personality, techniques and instinct.
“Gianluca Gorini kitchen; a display of techniques, knowledge, ability and most of all instinct. Direct and deep flavors for a place that represent the new Italian kitchen.”
Playing around bitterness, acidity and tannic feeling is here bringing a real, personal and centered vision of his world.
Going from a vegetable dish of artichoke that displays tannic and bitter flavors, to a surf and turf dish of calf brain and oyster or a classic risotto with mushrooms, tabacco, almond milk and nepetella Gianluca is creating here a space of creativity and displays what the new Italian high level kitchen looks like.
Take your car, drive inside Italy till you reach San Piero in Bagno, park you car and walk till the entrance of Da Gorini; enter the door and leave the smiling and welcoming service team lead you to the world of chef Gianluca made of talent, deep flavors and instinct.
Menu:
- Amuse bouche
- Mushroom and broth
- Whipped egg yolk with butter and Parmesan, white truffle and bread crouton with crunchy pancetta and pecorino cream.
- Hare tartar, sloe.
- Grilled artichoke, artichoke sauce and salmoriglio of toasted herbs.
- Tripe, calf brain, oyster.
- Mushroom and tobacco risotto, almond milk and catmint.
- Ditalini pasta, black tea, Parmesan and white truffle.
- Grilled eel, porcini, jerusarem artichoke and whiskey sauce.
- Hare, red chicory, juniper extract, fermented sloe, red wine.
- Spaghetti, gentian, bergamot
- Pumpkin, orange, cocoa beans, chicory coffe chantilly and spices puff pastry.