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La cucina di Giuseppe Alessi

Born in Sesto Fiorentino, in 1937. Trained as an artist and musician at the Istituto Statale d'Arte, Sesto Fiorentino, and at the Conservatorio di Musica L. Cherubini, Florence.
Begins his culinary career by taking over a small "rosticceria - tavola calda" in the Campomarte section of Florence in 1974. As a result of his culinary skill and originality, tables are reserved months in advance.

In 1979, Alessi begins a series of successive moves to increasingly larger restaurant quarters.
Finally in 1988 when he moves to the Santa Croce neighborhood, in the historic center of Florence, where he opens his current restaurant, "La Pentola dell'Oro", (The Pot of Gold).
In 1980, the year of the great Medici exhibitions, begins a study of historic Italian cuisine, adapting recipes and dishes from the past for modern tastes.
In 1985, Giuseppe Alessi publishes "Etruschi: Il Mito A Tavola" (The Etruscans: The Myth at the Dinner Table).
From April through November 1989, he writes a weekly column, "L'Altra Cucina", (The Other Cuisine), for the weekly newspaper, "Paese Sera".
In 1990, writes for the monthly, "Ristorazione Romana", commenting on the technical, aesthetic, and cultural aspects of cooking.
In 1994, he publishes his book, "Alla Pentola dell'Oro", (At La Pentola dell'Oro).
In 1995, as part of the annual Maggio Musicale festival in Florence, prepares a dinner in honor of Maestro Luciano Berio's birthday and another in honor of the premiere of Mozart's opera, "Zaide".

Following up on comments resulting from the publication of his book, presents a plan to the Comune di Firenze, to sponsor scholarly dinners, highlighting the culinary history of Italy and continuing " the search for lost [gastronomical] tastes".
He has overseen, for one year, a weekly cooking column in the "Firenze Mattina" insert of "L'UnitĪ°"with recipes related to and taken from the local news, customs and daily experiences of Florence.

Press Release

"[La] toscanitĪ± (Tuscan-ness) is very complex but it is [also] basically very simple. The countryside and the products of Tuscany are very simple because of a much richer selection of products. Such ingredients need little elaboration."

The Evening Standard, July 15, 1997.

"Acquaint yourself with another Renaissance artist: Giuseppe Alessi, culinary guru of La Pentola dell'Oro, (The Golden Bowl). Alessi's mission in life is to research Renaissance dishes and then fine-tune them to the discerning palates of his devoted clientele. After a plate of crostini misti alla toscana (mixed hors d'oeuvres) launch into a peposo del Brunelleschi, a piquant pepper steak that Alessi has traced back to the great architect himself."

Hemispheres, April, 1997.

"This ancient city may be steeped in history, but of a true taste of the Renaissance head straight to Pentola dell'Oro, or "the Golden Bowl," located near Santa Croce. The restaurant's interior is no less historic than chef Giuseppe Alessi's recipes all taken directly from Renaissance manuscripts (although slightly updated with the addition of contemporary spices and wines)."

Conde Nast Traveler


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