EXTRA FLOOR RESTAURANT

EXTRA FLOOR RESTAURANT begins, a new EvoCucina designed by Gionni and Paolo Pruneti.  An unforgettable taste experience, in which Pruneti Extra Virgin Olive Oil is at the heart of every recipe.

The concept was launched by the Pruneti Brothers on the terrace of Piazza Trento 1, which overlooks the Chianti countryside. It has been designed with great care to serve those who wish to make the most of our product.

We have been waiting for the right moment,” begins Gionni Pruneti,” to share our ideas with everyone that loves good Italian food. This is the step that completes the dream that began with the 2019 opening of the first Pruneti Extra Gallery in Greve in Chianti. This unique retail experience was meant to develop the Oil Culture of our clients and fans, through tastings, stories, interactive games and, now through the experience of the EvoCucina in the Extra Floor Restaurant.”

It has been an initiative in the works for a long time that is meant to reinforce the role of Pruneti as a representative and promoter of a good and healthy lifestyle, based on conscious choices and a correct Oil Culture.

“In the EvoCucina,” intervenes Paolo Pruneti, “Pruneti Extra Virgin Olive Oil is the absolute protagonist, able to enhance and make each recipe inimitable, which gives each dish a different personality. We have chosen to rely on the skilled hands of our resident Chef Chiara Valsecchi and the impeccable hospitality service of Roberto Selvi, who, in addition to the special attention he offers to each guest, is able to advise on the best pairings of each course with our mixOILogy and selection of wines.”

“All our recipes are created to make your experience unforgettable. Says Chef Chiara Valsecchi. In this fascinating project with Gionni and Paolo Pruneti, we want you to discover a new and different cuisine, where Pruneti Extra Virgin Olive Oil is at the center of every dish. Thanks to experience that has taken me all over the world, I am able to propose recipes which give me the chance to experiment. I want to explore and have fun playing with the various textures and different forms of oil.”

“To accompany our collections of Extra Virgin Olive Oil, “underline Gionni and Paolo, “we have selected, with the support of Chiara and Roberto, Tuscan producers who share our love for good food and respect for our territory. They are truly artisans able to offer us their very best produce every day.”

The EXTRA FLOOR RESTAURANT is an intimate and exclusive place, which aims to give pleasure through a unique culinary journey. Each taste will tell the story of Pruneti extra virgin olive oil as it makes its way from the field  to the restaurant.

IL MENU

TASTING MENU

Fragrant salad with seasonal vegetables, Pruneti Colline di Firenze Extra virgin Olive Oil dressing Hen’s egg “bottarga”, Aged Pecorino Toscano petals

Tartar of local beef, trout caviar, Sweet and sour mustard seed and Pruneti Fruttato Equilibrato Extra Virgin Olive Oil  mousse

Potato and Swiss chard gnocchi, Tyrrhenian cuttle fish, black sauce, tomato confit with Pruneti Monovarietale Moraiolo Extra Virgin Olive Oil and tomato powder

Cappelletti stuffed with Pruneti Monovarietale Frantoio  Extra Virgin Olive Oil mousse, Almond sauce,

Val di Chiana Garlic chips, chili peppers

Juicy rabbit roll, Grilled lettuce, Olive charcoal, Pruneti Fruttato Equilibrato Extra Virgin Olive Oil and anchovy sauce

Dark chocolate cream with Pruneti Fruttato Intenso Extra Virgin Olive Oil, Olives in Moscovado sugar and vanilla syrup, Oil Powder

TO START

Tyrrhenian tuna tataki with lime, Tuscan Pecorino cheese (aged 6 months), bathed in Pruneti Monovarietale Moraiolo Extra Virgin Olive Oil

Neck meat of Tuscan free-roaming pork, ketchup made with Pruneti DOP Chianti Classico Extra Virgin Olive Oil and zolfini beans, roast apricot, fragrant herbs.

Tartar of local beef, trout caviar, Sweet and sour mustard seed and Pruneti Fruttato Equilibrato Extra Virgin Olive Oil  mousse

Fragrant salad with seasonal vegetables, Pruneti Colline di Firenze Extra virgin Olive Oil dressing Hen’s egg “bottarga”, Aged Pecorino Toscano petals

MAINS

Whole-wheat coffee-flavored caserecce, Tuscan white free-range pork ragout, ricotta salad, black garlic cream with Pruneti Colline di Firenze Extra Virgin Olive Oil

Potato and Swiss chard gnocchi, Tyrrhenian cuttle fish, black sauce, tomato confit with Pruneti Monovarietale Moraiolo Extra Virgin Olive Oil and tomato powder

Cappelletti stuffed with Pruneti Monovarietale Frantoio Extra Virgin Olive Oil mousse, Almond sauce, Val di Chiana Garlic chips, chili peppers

Juicy rabbit roll, Grilled lettuce, Olive charcoal, Pruneti Fruttato Equilibrato Extra Virgin Olive Oil and anchovy sauce

Local lamb cut of the day, Cherry sweet and sour sauce, Casentino potatoes with Pruneti Fruttato Intenso Extra Virgin Olive Oil, Seven-pepper pear sauce

Faux beetroot ossobuco, Vegetable juice, cream of Pruneti DOP Chianti Classico Extra virgin Olive Oil and roasted onions, gremolada

DESSERTS

Dark chocolate cream with Pruneti Fruttato Intenso Extra Virgin Olive Oil, Olives in Moscovado sugar and vanilla syrup, Oil Powder

Almond and orange cake with Extra Virgin Olive oil, fiordilatte ice-cream and Pruneti Monovarietale Frantoio Extra Virgin Olive Oil

Sheep’ s milk ricotta mousse from the Valdarno, Bread parfait, Hazelnut streusel, Pruneti Fruttato Equilibrato Extra Virgin Olive Oil

Info & Reservations

+39 331 713 3833

extragallery@pruneti.it