The Plates Behind 'Farm-to-Plate'

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The dessert owes it’s appearance to the Martian-like rock formations at the Roste di Boccheggiano, a former copper mine along the River Merse near Borgo Santo Pietro.

The dessert owes it’s appearance to the Martian-like rock formations at the Roste di Boccheggiano, a former copper mine along the River Merse near Borgo Santo Pietro.

The River Merse near Borgo Santo Pietro.

The River Merse near Borgo Santo Pietro.

Meo Modo draws inspiration for its dishes from the surrounding Tuscan landscape.

Meo Modo draws inspiration for its dishes from the surrounding Tuscan landscape.

Meo Modo draws inspiration for its dishes from the surrounding landscape, not only for the ingredients used but also the dishes’ aesthetics. Read more only on the Borgo Times out May 4th.

Meo Modo draws inspiration for its dishes from the surrounding landscape, not only for the ingredients used but also the dishes’ aesthetics. Read more only on the Borgo Times out May 4th.

Executive chef Antonello Sardi works in collaboration with owner and creative director Jeanette Thottrup and a local Florentine ceramicist to design plates that exalt the food.

Executive chef Antonello Sardi works in collaboration with owner and creative director Jeanette Thottrup and a local Florentine ceramicist to design plates that exalt the food.

Cioccolato Fondente in Campagna (Dark Chocolate in the Country) for instance is a dessert made with spelt, amaranth, cypress, lentils, peas, mimosa, and rose from the surrounding areas.

Cioccolato Fondente in Campagna (Dark Chocolate in the Country) for instance is a dessert made with spelt, amaranth, cypress, lentils, peas, mimosa, and rose from the surrounding areas.

Barchette pasta filled with 24-month-old Parmigiano Reggiano cheese, turnip tops and smoked eel.

Barchette pasta filled with 24-month-old Parmigiano Reggiano cheese, turnip tops and smoked eel.

Executive chef Antonello Sardi works in collaboration a local Florentine ceramicist to design plates that exalt the food.

Executive chef Antonello Sardi works in collaboration a local Florentine ceramicist to design plates that exalt the food.

Thoroughly researched and inspired by the flower pots in the Boboli Gardens this little "flower pot" was designed to serve wild field chicory with crisp organic fennel hearts.

Thoroughly researched and inspired by the flower pots in the Boboli Gardens this little "flower pot" was designed to serve wild field chicory with crisp organic fennel hearts.


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