FOOD & DRINK
IL SANTO BEVITORE A large former coach house in Santo Spirito with vaulted ceiling and dark wood panelling, Il Santo Bevitore is often, full and quite noisy. Quietly groundbreaking when it opened in the early aughts, it’s no less popular today. The food combines creative Tuscan fare with a slow-food emphasis on seasonality and provenance. +39 055 211264 | €€
CANTINETTA ANTINORI Housed in the vaulted ex-cellars of 15th-century Palazzo Antinori, the Cantinetta breathes aristocratic, old Florence. The atmosphere is upscale and slightly hushed; tables are laid with crisp white cloths, and crystal glasses gleam. Menus are based on Tuscan classics with some seasonal variation. Kick off with a fettunta (bruschetta in Tuscany) topped with cavolo nero (black cabbage) before moving on to pappa al pomodoro. +39 055 292234 | €€€
TABLE TALK
La Giostra BORGO PINTI, 12R, FIRENZE
RED SHRIMP CARPACCIO WITH GINGER GELATO Serves 4
CITRONETTE DRESSING
1/2 cup extra-virgin olive oil 2 1/2 tbps freshly squeezed lemon juice
1 tsp Dijon mustard Salt and pepper, to taste
• Whisk all the ingredients together well RED SHRIMP CARPACCIO
MERCATO CENTRALE Florence’s late-19th-century steel-and-glass market building in San Lorenzo underwent a makeover in 2014 when the second floor was converted into a contemporary food hall. On the first floor of the soaring structure, traditional butchers, fishmongers, and fresh produce vendors still supply the Florentines with the wherewithal for their daily shopping. But climb the staircase to the upper level and enter Mercato Centrale, a food-lover’s heaven that showcases the best of Tuscan regional cuisine.
TRY LAMPREDOTTO
From Florence’s medieval period, a sandwich made with thinly sliced tripe that’s been boiled in broth and seasoned. Order it with spicy red sauce or herby sauce
3/4 cup finely diced zucchini 3/4 cup finely diced cucumber 1/2 cup finely diced red pepper 1/2 cup finely diced celery 1/2 cup finely diced carrots 3 1/2 tbps Citronette dressing
300g red shrimp Maldon salt, to taste Freshly ground black pepper 2 tbps extra-virgin olive oil 20g watercress 1/2 cup Ginger Gelato (below)
• Combine the zucchini, cucumber, bell pepper, celery and carrots, toss with the citronette dressing, and place in the refrigerator to marinate overnight
GINGER GELATO
2 1/4 cups milk 1 cup plus 2 tbps heavy cream 1 vanilla bean
150g ginger, peeled and sliced 5 egg yolks 1/2 cup sugar
• Mix all the ingredients and cook for 9 mins in a Thermomix at 85°C then freeze and Pacotize as needed. If the mixture is too grainy, add 2 tbsp water and Pacotize again
• Remove from heat, strain, and cool to room temperature, whisking continuously over a bowl of ice
• Place in the freezer. Remove the mixture when the edges start to freeze and churn vigorously with a fork, spoon or electric hand mixer to break up the frozen parts. Place back into the freezer. Repeat this process 2-3 times until set
TO SERVE • Peel the shrimp, discard the black vein, slice lengthwise thinly • Arrange the vegetables in a circle in the middle of each plate • Arrange the slices of shrimp over the vegetables to form a spiral, and dress with olive oil, Maldon salt flakes, and freshly ground black pepper
• Serve with a quenelle of ginger gelato and garnish with watercress
ONBOARD | AUTUMN 2022 | 107
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