Now, with the attribution of a Michelin star, it can be said that Francesca Mauri and Cristian Fagone have hit thebullseye by choosing to baptise their restaurant "Impronte". They had put their hands forward neither for arrogance nor for safety but convinced that their proposal could offer something new to the city.
Cuisine with a strong identity, incomparable, the result of personal experiences and tastes. Especially his. He discovered at a very young age that he wanted to be a chef and after visiting some famous kitchens (Miramonti L’Altro; Le Calandre) he made his bones by managing a seasonal restaurant in Lido di Camaiore for three years. “I am one for simple but profound cuisine - he says - which tries to derive the natural taste from the raw materials. I use technique for this purpose, without superstructures, to get to the essence by playing on the textures and on the contrast of tastes, highlighting those that conventional cooking usually tends to smooth, acidity and bitterness." Ambitious undertaking, by great cooks. The dishes conceived and created are leaving their mark.
The cook's hand is firm and decisive, the idea of cooking translates into dishes that have depth of taste, character, intensity and balance. Even the management of generally more rebellious flavours, acidity and bitterness, which are distinctly perceived, is well balanced and connects with the gustatory complexity of the individual dish. Try to imagine the originality of brackish duck served raw in the form of tartare enriched by the intense flavour of sea urchin eggs and finished with its fried cracklings; or the fine complexity of flavours of the cooked and raw artichoke, stuffed with pecorino cheese, anchovies and limoncello; or even the version of the spaghetti with seafood which is enriched by the presence of raw pink shrimp and oysters for an iodine sensation that amplifies the usual taste of the recipe; the delicate balance of flavours of ravioli stuffed with tomato and seasoned with salted ricotta, basil, date confit and lemon granita.
Also noteworthy are the sweets, from the small patisserie (which makes its delicious introduction with the small welcome entrées) to the plated desserts such as the updated version of "what the farmer already knew", or the happy marriage of flavours between cheese and pears. The restaurant, obtained from the renovation of a warehouse-workshop, is modern, contemporary, has a metropolitan "mood", including mise en place (beautiful wooden tables; tablecloths are banned).
THE BILL: a la carte from 40 euros (two courses) to 70 euros (4 courses); tasting menu from 60 to 80 euros.
MORE INFORMATION:
Closed on Tuesday; open only in the evening (8:00pm-10:30pm); also for lunch (12.30pm-2.30pm) on Saturday and Sunday
Now, with the attribution of a Michelin star, it can be said that Francesca Mauri and Cristian Fagone have hit thebullseye by choosing to baptise their restaurant "Impronte". They had put their hands forward neither for arrogance nor for safety but convinced that their proposal could offer something new to the city.
Cuisine with a strong identity, incomparable, the result of personal experiences and tastes. Especially his. He discovered at a very young age that he wanted to be a chef and after visiting some famous kitchens (Miramonti L’Altro; Le Calandre) he made his bones by managing a seasonal restaurant in Lido di Camaiore for three years. “I am one for simple but profound cuisine - he says - which tries to derive the natural taste from the raw materials. I use technique for this purpose, without superstructures, to get to the essence by playing on the textures and on the contrast of tastes, highlighting those that conventional cooking usually tends to smooth, acidity and bitterness." Ambitious undertaking, by great cooks. The dishes conceived and created are leaving their mark.
The cook's hand is firm and decisive, the idea of cooking translates into dishes that have depth of taste, character, intensity and balance. Even the management of generally more rebellious flavours, acidity and bitterness, which are distinctly perceived, is well balanced and connects with the gustatory complexity of the individual dish. Try to imagine the originality of brackish duck served raw in the form of tartare enriched by the intense flavour of sea urchin eggs and finished with its fried cracklings; or the fine complexity of flavours of the cooked and raw artichoke, stuffed with pecorino cheese, anchovies and limoncello; or even the version of the spaghetti with seafood which is enriched by the presence of raw pink shrimp and oysters for an iodine sensation that amplifies the usual taste of the recipe; the delicate balance of flavours of ravioli stuffed with tomato and seasoned with salted ricotta, basil, date confit and lemon granita.
Also noteworthy are the sweets, from the small patisserie (which makes its delicious introduction with the small welcome entrées) to the plated desserts such as the updated version of "what the farmer already knew", or the happy marriage of flavours between cheese and pears. The restaurant, obtained from the renovation of a warehouse-workshop, is modern, contemporary, has a metropolitan "mood", including mise en place (beautiful wooden tables; tablecloths are banned).
THE BILL: a la carte from 40 euros (two courses) to 70 euros (4 courses); tasting menu from 60 to 80 euros.
MORE INFORMATION:
Closed on Tuesday; open only in the evening (8:00pm-10:30pm); also for lunch (12.30pm-2.30pm) on Saturday and Sunday
