In Florence, spring arrives at the table through comforting flavours and small details that win you over from the first bite. Our asparagus tip and rigatino flan, sous-vide with crispy pientino, is a little journey between delicacy and character, where Tuscan tradition meets an elegant, contemporary kitchen.
The asparagus tips bring freshness and softness, the rigatino (a Tuscan cured pork cut) adds an intense, irresistible note, while the sous-vide cooking method locks in every aroma like a glass jar sealing in scent. Rounding it all off is the crispy pientino: rustic, golden and full of surprise.
Every spoonful moves between creaminess and crunch, striking a balance that tells the story of our land with genuine flavour and a creative touch.
A bit of history
Asparagus was already beloved in ancient Rome, seen as a symbol of luxury and of spring itself. Emperor Augustus was so fond of it that he coined the expression "faster than cooking asparagus" to describe something done in record time.
In the heart of Florence, we turn this ancient tradition into a dish designed to surprise, blending the scents of the Tuscan countryside with modern technique.