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Autumn scents from the woods
5.0
Typical 4-course dining experience (4 course menu starter, pasta, main + side dish and dessert) with cooking demo
Shared Experience
In a shared experience, other guests may be added, up to the maximum number of people that the host can accommodate. Therefore you may have the opportunity to share your passion for good food and cooking with other people from all over the world!
Your experience
- Quail, onion "carabaccia, autumn truffle
- Handmade tagliolino, ”porcino” mushroom, wild mint
- Overcooked beef, mushrooms sauce, potatoes "lasagnetta"
- Panna cotta with orange blossom, english custard, 64% salted chocolate
Mine is a simple but not simplified cuisine that strictly follows seasonality, and in autumn I find my greatest inspiration. The scents are accentuated, the colors become shades and nature gives us true emotions. At my home you can find a quiet and simple environment where you can fully enjoy this union of flavors. Directly from the forest to the plate ingredients such as mushrooms I personally go to collect. Fresh pasta will be made in front of my guests so that they can be fully immersed in the extraordinary world of culinary art.
Vegan
Vegetarian
Gluten free
Reviews
5.0
1 review
- We are still full! Fantastic day, learned a few tricks along the way but don’t think I will ever be able to cook like Simone. Such a wonderful host. Can’t recommend him enough. Enjoy!!
Leah & Lindsay - October 2023
€139.00 per guest
(€69.50 per child)
€139.00 per guest
€139.00 per guest
€69.50 per child
Where
Simone
Cesarina from 2023Location: Florence Languages: Italian and EnglishCooking has always been synonymous with family for me and it's what makes me wake up an hour earlier in the morning. I took my first steps in the kitchen with a passionate grandmother who passed on to me the love and attention that food deserves. My cooking is simple, but not simplified, I love pasta in all its nuances and the territorial search for genuine and seasonal products. Raw materials, technique, and result are the three pillars of my culinary philosophy.