Benedetta Vitali is a well known name to Tuscan, Italian and international gourmets. I have been a customer of ZIBIBBO since it was created, in 1999.
12 years have passed and, with them, even my role, so from a customer I became a patron and together with Benedetta now I manage the ZIBIBBO kitchen. Of Benedetta, I always enjoyed her infinite culture of Italian cuisine, her great opening for any type of contamination and her great respect for the raw materials and the seasonality.
We cooks are the creators of dishes that give a brief and fleeting pleasure. A moment, and everything disappears. But if we are able to make a mark, to create a memory that is worth to be preserved, we have honored our profession.
In this new menu you will find the dishes that have always characterized my kitchen and others recently conceived. Along with me, among the pots, the young YU, Japanese cook who decided to stay with us at ZIBIBBO stimulating research with his specificity. Yu loves Italian food and now interpretates it with skill, I am certain that his dishes will impress you.
Here, kitchen and dining are working together, sharing a basic idea: kitchen is not combination of flavors and substances, kitchen is a lot more. That is why we like to call ZIBIBBO a kitchen, instead of a normal restaurant.