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Discover all our Chefs
Relais & Châteaux Chef

Annie Féolde & Riccardo Monco

Chefs - Relais & Châteaux

Annie Féolde & Riccardo Monco
Ristorante Enoteca Pinchiorri
Member Relais & Châteaux from 1984
Via Ghibellina, 87
I-50122 Florence


Ristorante Enoteca Pinchiorri

Menus 250-275 EUR s.i. Carte 190-300 EUR s.i.

For your information: 1 EUR = 1.14 USD

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Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

"My parents, who spent their entire lives working at the Négresco in Nice, taught me all about the two main sides to a life spent serving the public: the huge pleasure you gain from contact with people and the equally huge sacrifice you make in terms of your private life. That is precisely why I did everything I could to avoid the profession. But I changed my mind when I met Giorgio Pinchiorri in Florence. An aficionado of French and Italian wines, he needed some food to accompany his fine cellar … And it is that modest role which led me on the path to becoming the first woman in Italy to win three Michelin stars. In other words, I am self taught and proud to be so, and a fervent follower of the recipes and traditions of Italy which I have collected and practised over the 40 years I have spent in the capital of Tuscany. My cuisine is Italian, based on local ingredients, and I use modern techniques to make the best of their flavour and to really make them a hugely pleasurable experience."

Where do your white truffles come from?

"They come from Alba, in Piedmont. The designation and its territory are much broader than one might think — these truffles can even be found in Tuscany. In this case, it’s more a matter of quality than geographic origin. Each chef has his own network, and choosing among these fragrant morsels is a very difficult art, something to be learned through years of experience."


What is your Chef’s secret to preparing your star ingredient?

"The best way to serve them is raw, cut into slices and added at the last moment to a cooked dish (pasta, eggs, potatoes or meat). You can also make a truffle-based sauce. In any case, you have to clean them well, because they’re a product of the soil, but not using water, which spoils them. The best accompaniment is just a pinch of salt and spiciness, with no cooking or other preparation."


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