82 | EXPER IENCE

Ora d’Aria is a breath of fresh air

in the Florentine restaurant scene.

The atmosphere is relaxed and

welcoming, while the cuisine hon-

ours the rich heritage of Italy but

with a subtle twist. Chef Marco

Stabile is known as a master of

invention; his suckling pig with

garlic sauce, chard, black mustard

seeds and a hint of lavender exem-

plifies his unusual flavour combi-

nations. The pigeon etoufé cooked

three ways is a particular menu

highlight, served with accom-

paniments such as spicy roasted

pepper and Indian-influenced

ginger chutney.

Ora d’Aria,

Via dei Georgofili 11R,

50122 Florence,

+39 055 200 1699,

oradariaristorante.com

Newly opened in central Milan,

Pisacco makes the most of fresh

and seasonal ingredients in a well-

edited menu. Quality defines ev-

ery area of the restaurant, from

its menu – overseen and inspired

by Michelin-starred chef Andrea

Berton – to its refined, elegant in-

terior with an array of original art

works and handcrafted furnishings.

Each dish is expertly executed with

attention to detail; seared calamari

is paired with an unusual avocado

puree, risotto alla Milanese has a

modern twist with a veal sauce and

even the simplest dishes, such as

spaghetti with tomato, basil and a

bufalo-milk mozzarella sauce, fea-

ture exquisitely balanced flavours.

Pisacco,

Via Solferino 48, 20121 Milan,

+39 02 9176 5472, pisacco.it

O R A d ’ A R I A P I S A C C O

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