In the heart of Florence, in a quiet lane close to the elengat Tornabuoni street and Ponte Vecchio is located Oliviero, through the door you enter in one of the main temple of art and eating in Florence; in “ Dolce Vita” years was the meeting place of famous jet-set people as like Marcello Mastroianni, Federico Fellini, Sofia Loren, Maria Callas, Tyron Power, Ella Fitzgerald, Liza Minelli and more stars from the jet-set have dined in Oliviero Restaurant.
Each season they offer a different menu, created only with the raw materials of the period of the season, you can find both fish and meat courses a contemponary menu and a tuscan menu. Everyday the Chefs prepare each dish starting from the raw ingredients, like pasta fresca, “pane toscano” and bread is truly exceptional for its fragrance and its flavor, and the home made schiacciata is amazing.
Francesco Altomare leaded this resturant with his professionality and courtesy, will give to you also the pleasure of the tuscan food and wine, and you will enjoy a relaxing athmosphere in a beautiful location made of sober and wrapping u elegance, as he did with me, meticulous in every detail, truly a professional in his job
Over the years Oliviero has been able to continuosly reinvent this long and noble tradition, confirming a gorgeus gastronomical proposal. The result is a cousine with armonic and traced flavours coming out from a great attention to tuscany tradition and a careful research of the best quality porducts.
On of the Chef Duccio Pistolesi recommends a recipe for this spring, simple and quick to prepare is a dessert to end a elegant dinner, this is one is a dishes that you can taste by Oliviero. Is a fantastic place to have a dinner in Firenze and i’ m sure that when yo walk out from the resturant in your mind, you already thinking about if in the future you can get a chance to be back there, because of the quality and success of your evening it was just like to be in “dolce vita” year’s
Mille-feuille of crispy waffles with fresh ricotta and acacia honey, strawberries culì and pink pepper
200 g butter at room temperature
200 g icing sugar
200 g egg whites
200 g of sifted flour
500 g ricotta cheese
40 g Acacia Honey
200gr of strawberries
20 g Pink Pepper
50 g sugar
In a bowl, beat the butter, icing sugar flour, and egg whites. Stir until the consistency is soft and creamy, and then with the help of a spoon having the compound on a tray lined with baking paper better yet silpat, good smearing the batter until obtaining the desired thickness of diskettes well spaced . Bake at 180 degrees for a few minutes, until the edges are lightly browned