FLORENCE, ITALY – From the gardens of the Podere delle Cascine to the groaning board in the suggestive Santo Spirito refectory: the fruit and vegetables cultivated by the students of Florence’s Istituto Agrario and entrusted to the skilled hands of Chef Filippo Saporito open, on Wednesday, 27 May, the series of six dinners on the Orti e Cenacoli initiative calendar as part of the Work’nFlorence #Expo2015Firenze project promoted and financed by the Chamber of Commerce of Florence, produced by PromoFirenze and sponsored by Expo 2015 and the City of Florence with the participation of the Region of Tuscany, local government bodies and the territory’s trade associations.
The first exclusive appointment is at 7:30 pm at the entrance on Piazza Santo Spirito. The evening will open with a tantalising appetizer and a visit to the works of art in the Santo Spirito complex, of particular note among which are Michelangelo’s wooden Crucifix and Bernardino Poccetti’s Tre Cene frescoes. The event continues in the Santo Spirito cloister, with the dinner, at which the main course will be quail prepared according to Chef Saporito’s exclusive reinterpretation of an ancient recipe.
The Wednesday, 27 May, appointment is just the first in the series of suggestive dinners prepared by some of Tuscany’s most talented chefs, such as Marco Stabile and Maria Probst, and dedicated to Expo 2015 themes. The objective is to promote the extraordinary beauty of the city’s monumental refectories and an idea of simplicitas inspired by the recipe collections of the monastic orders, to return to the essential in food and to rediscover its profound symbolic value.
The contribution for participating in the dinner is 100 euro per person. Tickets may be purchased at BoxOffice Toscana.
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