Octopus, pumpkin and coffee, Enoteca Pinchiorri, Florence

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Enoteca Pinchiorri, Florence, dinner

ByQin Xie 22/02/201419/05/2020

Menu from a “Whispers of Winter” tasting dinner at the three Michelin-starred Enoteca Pinchiorri in Florence, Italy, [with additional courses in brackets]:

[Parmesan crisp with burrata and anchovy cream]

[Cheese coated with saffron gel with coffee puffs]

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Let’s start with salty small pastry:

Light “capelli d’angelo” with tomato and oregano

“Brutti ma buoni” with peanuts

Amaranto Crisp

Pop-corn “Crumiri”

Parmesan foam

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We continue with…

Marinated scampi and crispy pearl barley

Mackerel and black cabbage

Octopus, pumpkin and coffee

“Bread” spaghetti with anchovy and burrata

Polenta agnolotti and stockfish stew

Tuna flavoured veal

Like a potato in salmì

Pigeon sandwich

Moncenisio blue cheese in puff discs

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…sweetness at the end…

Honey amber jelly and sambuca petals

Integral red orange

[orange and sesame]

Hazelnut custard

Liquorice ring with yoghurt

After eight with strawberry

Mango cornet and cinnamon flavour

Parmesan crisp with burrata and anchovy cream, Enoteca Pinchiorri, Florence

Cheese coated with saffron gel with coffee puffs, Enoteca Pinchiorri, Florence

Small salty pastries, Enoteca Pinchiorri, Florence

Marinated scampi and crispy pearl barley, Enoteca Pinchiorri, Florence

Mackerel and black cabbage, Enoteca Pinchiorri, Florence

Octopus, pumpkin and coffee, Enoteca Pinchiorri, Florence

“Bread” spaghetti with anchovy and burrata, Enoteca Pinchiorri, Florence

Polenta agnolotti and stockfish stew, Enoteca Pinchiorri, Florence

Tuna flavoured veal, Enoteca Pinchiorri, Florence

Like a potato in salmì, Enoteca Pinchiorri, Florence

Pigeon sandwich, Enoteca Pinchiorri, Florence

Moncenisio blue cheese in puff discs, Enoteca Pinchiorri, Florence

Honey amber jelly and sambuca petals, Enoteca Pinchiorri, Florence

Integral red orange, Enoteca Pinchiorri, Florence

Orange and sesame, Enoteca Pinchiorri, Florence

Hazelnut custard, After Eight with strawberry, mango cornet and cinnamon flavour and liquorice ring with yoghurt, Enoteca Pinchiorri, Florence

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.