Autumn pizzas and Sangiovese - 27 October in Hortus by Zibibbo 3 producers meet the author's leavened products

An evening dedicated to autumn, to the products of this rich season and to the Sangiovese grape, the greatest emblem of Tuscan viticulture, is scheduled for Wednesday 27 October in Florence.

Some pizzas from the autumn menu created by Michele Chianese, pizza chef of Hortus by Zibibbo, with products such as pumpkin, mushrooms and black cabbage, will meet three expressions of Sangiovese - sparkling, rosé and still red - from three Tuscan wineries that promote wine quality.

In combination with the creations of Chianese there will thus be the Classic Method Rosè 2014 Toscana Igt Villa Saletta , winery in Palaia in the province of Pisa where a Chianti Classico Superiore and Igt from local and international grapes are produced, the Rosato Toscana Igt Canto delle Rose 2020 Tenuta di Sticciano , a reality in Chianti near Certaldo where Chianti, wines from international vines, white and rosé are obtained and the Chianti Classico 2018 Docg La Sala del Torriano in San Casciano Val di Pesa which produces Chianti Classico vintage, Riserva and Gran Selezione, and two Toscana Igt Rosso.

With this appointment, Hortus by Zibibbo reconfirms itself as one of the rare pizzerias in Italy where pizza loves to be accompanied by great wines, thanks to a card that offers 150 labels, with an insight into all of Italy and an eye towards Tuscany. , and thanks to themed events that promote this beautiful partnership.

The evening, open to the public by reservation, will be attended by representatives of the three wineries who will present their labels and their realities to the guests. Evening menu Cost 30 euros per person For info and reservations 055 2466462

Chianina tartare on pumpkin cream and crunchy black cabbage

Pizza La Sfiziosa cream of yellow and red Piennolo cherry tomatoes, salted ricotta, basil and extra virgin olive oil

In combination with the Classic Method Rosè Millesimato 2014 Villa Saletta

Pizza La Firenze purple potato cream, Agerola fiordilatte, goose speck, buffalo ricotta tufts and chopped walnuts

In combination with Rosè Canto delle Rose 2020 Tenuta di Sticciano

Pizza La Sottobosco porcini cream, Agerola fiordilatte, sautéed mushrooms and pumpkin cream

Pizza La Salsiccia and Friarielli fiordilatte from Agerola, Parmigiano Reggiano DOP 24 months, fresh sautéed broccoli, Casentino sausage and extra virgin olive oil

In combination with Chianti Classico 2018 La Sala del Torriano

Dessert Tarte tatin of pears with balsamic vinegar

Hortus by Zibibbo

Hortus by Zibibbo is the pizzeria of the Nardi family - known in Florence in the world of quality catering - in the historic center of Florence, a few steps from Santa Croce.

Hortus by Zibibbo avails itself of the advice of the well-known and award-winning pizza chef Marco Manzi. Michele Chianese, a pupil of Manzi and like Manzi of Ischian origins, runs the oven of the pizzeria in Hortus . Here Michele offers his personal pizza, as he likes to call it. Unlike the classic Neapolitan, its has a slightly lower cornice, just as soft and tasty. The dough is a mix of flours, a secret recipe, in which there is always a percentage of multigrain that gives perfume and gives a light and pleasant crunchiness. The yeast, which allows a slow maturation of at least 28 hours, is given by the union of brewer's yeast and, to a lesser extent, mother yeast. The quantity is strictly low, so as to ensure great digestibility and leave the flavor of the dough intact. The pizza is cooked in the only electric oven certified by the Neapolitan True Association which protects quality pizzas, and which reaches 500 degrees. The ingredients that make up the pizzas are only first choice. Starting with the DOP certified Agerola mozzarella, the red and yellow Piennolo tomatoes, the mortadella di Prato, a Slow Food presidium, the vegetables from Olivart, a farmer from Bagno a Ripoli in the province of Florence, the Tuscan extra virgin olive oil IGP.

At Hortus by Zibibbo it is possible to taste classic pizzas such as margherita, napoli, parmigiana, marinara, or special pizzas such as a particular version of Capricciosa with yellow Piennolo tomatoes, roast ham at the outlet, Taggiasca olive powder, porcini mushrooms or chanterelle mushrooms and an open rose artichoke heart. Or the one with sea bass tartare, fried and then topped with citrus stracciatella, glasswort and sea bass tartare. On the menu there are always 15 pizzas, which vary according to the seasonality of the products. The pizza dough is of three types: the classic one, the only multigrain one and the one for gluten intolerant, by reservation only, which can pleasantly leave you speechless, such is its similarity to a "normal" dough with gluten.

At Hortus by Zibibbo you can also indulge yourself with delicious appetizers and fried foods. You can start the gastronomic adventure with a trio of Chianina tartare, or with quail eggs and truffle perlage, with zucchini cream, parmesan flakes and zucchini chips and with stracciatella and fresh cherry tomatoes, or with a linguina carpaccio of smoked Mangalica. For those who are crazy about fried food, this is absolutely his kingdom. Montanarine, or fried pizzas, are among the most popular. In the proposed trio, for example, one meets a carpaccio of linguina cooked at low temperature and drops of green sauce, one with stracciatella, Chianina tartare and truffle oil perlage and the classic one with tomato and Parmesan cheese. Or there is mozzarella in carrozza 2.0, that is a fresh pasta cannelloni with mozzarella inside, breaded in kataifi dough and then fried and served on tomato cream. Otherwise there are the crocchè, like those with red potatoes and provola, or the pasta fritattine, like the one with potatoes, mussels and provola.

Particularity and added value of Hortus by Zibibbo is a cellar of substance, which makes the "pizza experience" even more special. On the menu there are about 150 references: ranging from Champagne to Italian bubbles, passing through a beautiful photograph of all of Italy, both for what concerns the whites and for what concerns the rosés and reds. The selection touches the most well-known and renowned companies and small realities that wink at uniqueness and quality.

The environment, extremely well-finished and far from having the appearance of a simple pizzeria, offers elegant and welcoming rooms that look onto the hand-decorated underplate tables of a well-known Florentine craftsman.

The owners of the restaurant are Marco Nardi, his son Andrea and Andrea Spina, an entrepreneur in the digital marketing sector. Andrea Nardi, who manages the restaurant, welcomes and pampers guests and is always looking for new and interesting raw materials as well as wines to be included in the menu; a selection in constant movement and ferment.