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“Incontriamoci” (Let’s meet up): with this unmissable offer, under 35’s are welcomed by the Osteria di Passignano, the Michelin starred restaurant in Badia a Passignano.

On the occasion of the restaurant’s twentieth anniversary, every day – from 30th October 2019 to 30th December 2020 – three tables at lunch and dinner time will be reserved for under 35’s.

With a limited edition tasting menu, based on: a starter (‘special welcome from the kitchen’), three courses (chosen by the chef) and three Antinori wines for pairing.

All at a preferential price: 50 euros. By reservation only (calling 055/8071278 or writing to [email protected]). Restaurant closes on Sunday.

At WeChianti, we certainly weren’t going to miss this opportunity.

When we enter, we fall immediately in love with the interiors, that look elegant while preserving the Tuscan feel, with typical brick vaults. The space blends perfectly with the landscape, and has a unique charm that’s hard to find elsewhere.

It’s a comfortable and welcoming place. The staff are smiling and helpful, attentive without ever being intrusive.

After being served promptly, we begin a gastronomic experience that we will remember for a long time. The dishes are like paintings, with a thousand colours and shapes. The elaborate preparations enhance every single flavour, and so do the pairing wines.

This is an extraordinary dinner we are not likely to forget.

Later, in the wine shop (where it’s possible to buy Antinori wines), we meet young chef Nicola Damiani: humble and easy-going, despite having a brilliant career behind him.

Born in 1978, he’s originally from Cascina (Pisa). After an experience in Versilia, in 2002 he started working here with the general manager Marcello Crini and chef Matia Barciulli. In 2007, they were awarded a Michelin recognition, which has been confirmed every year since then.

“The idea of proposing a special dinner for the under 35’s – chef Damiani tells us – was intended as a way to attract younger people, who sometimes can be intimidated by the environment, which is actually less austere than it might seem”.

“The offer is going well and we’re really happy about it – he continues – We hope young people will want to come back here, perhaps to celebrate an anniversary or a birthday”.

“Together with my collaborators, who have been working with me for years – he says – we put all our enthusiasm and attention into our cooking. We focus mainly on Tuscan dishes, changing the cooking techniques, but not the taste “.

“We mostly use Tuscan ingredients – he explains – choosing top quality, very fresh, handcrafted products, that are never ordinary. When it comes to vegetables, we’re self-sufficient: we grow a bioactive vegetable garden along the walls of the abbey”.

“I also like to cook at home – chef Damiani concludes enthusiastically – I love this job. It’s challenging and always gives great satisfaction: making people feel good is a great feeling”.

As we leave, we’re already planning to return soon for a special occasion.

Noemi Bartalesi

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