The passion for good things has always been a part of our household. My father, Paolo Abbarchini, who initially owned a grocery store in San Frediano, one of the most characteristic quarters of Florence, started his first restaurant together with my mother in the 1980s. A love of cooking was handed down to me from my parents, with whom I worked side by side, and, today, at the stove of La Cantinetta there is me, Massimo, together with my sons, Lorenzo and Cosimo: in this way, the recipes are handed down from generation to generation with respect to the quality and the local, traditional food and wine that has made us famous throughout the world.
The dishes we offer trace itineraries of excellence in the Chianti region, tell its story, evoke its smells: we cook as one used to cook. The recipes have taken their secrets from the country tradition and the dishes are made exclusively with ingredients that are in season: we have the ability to cook them in a way that brings out their authentic flavour, thereby offering you a series of little discoveries.