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Florence is famously nicknamed the “Cradle of the Renaissance” for good reason!
It was during this incredible historic era that the Tuscan capital saw an explosion of literary, artistic, and scientific genius.
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Words and Photos by Cesare Zucca
From Renaissance Florence to an Unforgettable Michelin-Starred Dining Experience
Over the centuries, countless icons have called Florence home, lived here, or simply passed through. You’ll find traces of these legendary figures in the most unexpected places: not just inside world-class museums, but tucked away in charming streets, bustling piazzas, and historic cafes.
The lineup ranges from legendary visionaries and explorers, like Amerigo Vespucci, and Giovanni da Verrazzano, to modern A-listers who’ve fallen under the city’s spell, including Gwyneth Paltrow, Michael Jordan, Tim Burton, Helena Bonham Carter, Russell Crowe, Sting, David Bowie and Richard Gere (who was even awarded the Keys to the City for his human rights advocacy).
Among its most famous "historic residents," three giant names stand out: Galileo Galilei, the star of the fascinating Galileo Museum, Michelangelo Buonarroti, whose former home, Casa Buonarroti, is an absolute must-visit spot on any Florentine itinerary and last but not list Dante Alighieri, the supreme poet, author of the Divine Comedy.
When talking about Dante, you simply can't overlook the woman who inspired his poetry: Beatrice. As a matter of fact my next stop was the gorgeous Palazzo Portinari Salviati, Beatrice's birthplace. Here, I discovered a truly stellar gourmet world. The palace houses Salotto Portinari Bar & Bistrot, dominated by an original statue of Cosimo I de' Medici and ATTO, Chef Vito Mollica’s Michelin-starred restaurant, set inside the breathtaking Corte degli Imperatori.
Here Mollica has created a culinary repertoire that effortlessly bridges Italian heritage, seasonal ingredients, and top-tier craftsmanship.
• The feast started with a warm "Chef's welcome" including an exquisite savory bacio di dama with pumpkin and lemongrass, followed by an ultra-delicate scallop crudo with broccoli rabe (cime di rapa) and crisp Annurca apple. The menu offers several traditional and reimagined pastas, such as Paglia e Fieno with Cibreo, a rich, historic Tuscan poultry ragù, elevateted into an elegant, refined masterpiece without losing its rustic soul. Smoked Ratte Potato Ravioli with 24-Month Comté, comforting, and deeply satisfying—a pasta course that shines a spotlight on smoky profiles and aged artisanal cheese.
• If you fancy risotto, try the “waterfall” of pomegranate risotto served on wild hare and salted pistachio or the risotto "caprese" with marinated langoustines, a vibrant seafood classic that plays with texture, temperature, and the lively interplay between sweet shellfish and bright tomato acidity.
• Poultry lovers would adore the grilled pigeon with corn and blueberries, where Vito, a paladin of the 'zero waste' philosophy, uses very part of it, even the chicken livers served over creamy polenta. To complete the great tasting, I indulged in a mandarin gel set over hazelnut crunch and rich caramel. Delicious!
Catching Up with Vito Mollica: The Interview
After the tasting, I sat down with Vito Mollica for a fun, warm chat about his life, his passion, and what keeps him cooking.
Vito, what’s your very first kitchen memory?
"Right from the start, as a little kid! I grew up in a farming family, and household life revolved entirely around the kitchen. Lots of aunts busy cooking, the fireplace roaring, and a terracotta pot (pignata) simmering on the side—with strict orders never to touch it! But like any kid, I was always starving and hopelessly curious."
When did the professional spark hit you?
"In a few different phases. The first was at twenty, while attending culinary school in Casargo, near Lecco. That’s when I fell head over heels for the chef’s life—the thrill of travel, seeing the world, and meeting different people and cultures."
"Then came my Milan phase at Ristorante Mauro, where we prepped endless fresh seafood, followed by luxury hotels in Genoa and Amsterdam where I stepped into leadership roles. The 'Michelin star' spark lit up in London, eventually leading me to Florence—a city that welcomed me with open arms. I spent a long, wonderful chapter with Four Seasons, even opening a stunning property in Prague that I'm head-over-heels in love with, especially since both my children were born there!"
One of your own absolute favorite dishes to eat?
My "Cacio e Pepe Cavatelli", elevated with raw red prawns and tender baby squid.
I wanted to create an interesting balance combining the sharp, savory kick of pecorino cheese with the buttery, sweet salinity of raw red prawns and tender baby squid.
Is there a dish you’re particularly attached to?
"A truly rustic, homemade classic: my mother Carmela’s cautarogni—a traditional hand-dragged pasta.
If you hadn't become a chef, what would you be doing?
(Laughs) "I would’ve been a cook!"
Framed by vivid frescoes, mosaics, imposing columns, and a historic central fountain, this venue is a absolute showstopper where attentive front-of-house staff gently guide you to your table, while the always in demand cavatelli are an excellent reason for an unmissable rendezvous with Vito Mollica's cuisine.
CESARE ZUCCA | Travel, Food & Lifestyle
Milanese by birth, Cesare splits his time between New York, Milan, and the rest of the world.
Through his adventures, he captures and writes about cities, cultures, art, entertainment, and evolving lifestyles.
Driven by a passion for discovery, he seeks out both traditional flavors and innovative culinary creations.
Cesare meets and interviews top chefs from across the globe, "stealing" their secret recipes with his signature "non touristy tourist" style.
Information
- ATTO
- www.attodivitomollica.com
- Palazzo Portinari Salviati Via del Corso 6 – 50122 Firenze
This email address is being protected from spambots. You need JavaScript enabled to view it. +39 055 5353555
Also read: The Italian Art of Hosting: The Complete Guide to Creating Unforgettable Dinner Parties
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