Is the gastronomic restaurant of Palazzo Portinari Salviati in Florence. It opens onto the Emperors’ Court, the oldest part of the building, among rooms and grand halls with vaulted ceilings frescoed by Alessandro Allori, a leading figure in 16th-century Florence. Here elements of contemporary art interact perfectly with the beauty of classical pieces. One of the most evocative buildings in the capital of the Italian Renaissance, the palazzo becomes the stage every evening for a tastefully orchestrated spectacle, where each detail is meticulously studied to captivate and enchant every guest.
The name ATTO DI VITO MOLLICA is rich in meaning. For Chef Mollica, each dish is an ATTO d’amore – an ACT of love, a gesture that expresses passion, dedication and creativity. Each guest’s experience is conceived of as a theatrical ACT from beginning to end. The culinary performance slowly unfolds before the eyes of the diners. Like every art-form, Vito Mollica’s cuisine is designed to convey and stimulate sensations and feelings.
ATTO also represents an ACT of responsibility towards the land and the primary ingredients used in the dishes. It favours and protects local suppliers, thereby sustaining the surrounding countryside. It is an ACT of respect towards tradition itself, forever a fundamental element in the Chef’s philosophy. Embarking on an unforgettable journey through taste, simplicity and memory within the lovely setting of the restaurant, diners discover little by little an intriguing storyline of exquisite tastes and emotions.
“It is seasonality that guides the choice of primary ingredients and therefore the creation of new dishes on the menu,” explains the Chef. “Every time of year is an opportunity to invent something new, starting with what nature and our indefatigable producers have to offer. ”.
On the menu, in addition to the à la carte suggestions, there are two tasting proposals, one traditional and one vegetarian, based on dishes that focus on freshness, quality and seasonality while also broadening the horizons of taste by using ingredients selected from local and international excellence, such as Valdarno white chicken, the very long-aged Patanegra ham, vegetables grown by small Tuscan producers and a selection of oysters.
Lovingly selected products are exalted into the Chef’s signature dishes such as Soft Egg, Morels and Jerusalem artichoke; Linguine with clams and Royal Oscietra caviar; Barbecued Pigeon with corn and blueberries (today on the menu in the version Barbecued Pigeon with rhubarb and currants). Among the first courses on the menu are Buttons of Duck à l’Orange with celery cream and carrot mousse; Cappelletti stuffed with courgette flowers, Celline olives and pine nuts from San Rossore; Gerardo di Nola “Corallini” with pink chickpeas and sea snails. The main courses include Secreto iberico Joselito with plums and horseradish sauce; Carpaccio of roasted A5 Wagyu Sirloin, Armagnac and summer mushrooms; and a plate to be shared by more than one person, the Shoulder of Lamb fondant with chamomile hay and baby chard.
ATTO DI VITO MOLLICA has some 55 seats arranged in the five rooms, each characterised by different details. Alongside the Chef, the restaurant chefs Rosario Bernardo and Paolo Acunto take care of the service. Overseeing the dining room are Mark Ignatov and Davide Altobelli, while the sommelier Clizia Zuin is in charge of the wine cellar that boasts some 300 labels, including historic brands and small producers. There is a wide variety of Italian wines, with a special focus on Tuscany and a thorough selection of French and international labels.
Services provided: extraordinary dining Hours: from Wednesday to Sunday, open at 7 o’clock pm