Certain evenings don’t just close a calendar of events: they leave their mark. That’s what happened on Tuesday, February 24, in Cerreto Guidi, where “Locale, di Gusto!” celebrated its final act in the warm and refined setting of Ristorante Il Tegolo.
This final event was the perfect synthesis: local produce, short supply chains, PDO excellence, and a story shared between chefs, producers, institutions, and the press.
The project, created as part of Vetrina Toscana and implemented by Confesercenti Firenze with the support of the Tuscany Region, Toscana Promozione Turistica, Fondazione Sistema Toscana, and the contribution of the Florence Chamber of Commerce, represented a true journey of enhancement of the Tuscan food and wine identity. It was not just a series of dinners, but a cultural itinerary that brought cuisine and the territory into dialogue.
Artichokes take center stage: rustic elegance and contemporary technique
The evening began with an educational session dedicated to the press and institutional representatives. The chef at Il Tegolo led an in-depth discussion on the cleaning and preparation of artichokes, an ingredient that symbolizes the local agricultural tradition and was the star of the menu.
Through precise gestures and technical explanations, the artichoke became a story: seasonality, hard work in the fields, artisan knowledge. It was shown how each step—from cleaning to cooking—affected the final result on the plate, transforming a simple raw ingredient into an expression of high-end local cuisine.
This was followed by a guided tasting of local wines, which introduced the dinner in a spirit of harmony. The tour was led by Daniela Mugnai, Communications Manager at Vetrina Toscana, and journalist and food and wine expert Francesca Pinochi, who accompanied guests on a journey intertwining identity, protected designations, and the culture of good drinking.
A menu celebrating Tuscan PDO excellence
The dinner took guests on a culinary journey through the most authentic flavors of Tuscany, showcasing certified products and local supply chains.
It began with an artichoke flan with pecorino cheese fondue and DOP saffron pistils, an elegant and enveloping dish that combined creaminess and aromatic intensity, enhancing the seasonality of the vegetable.
The first courses represented the meeting of tradition and territorial identity. The Raviolo pesciatino with white Cinta Senese DOP ragù celebrated one of the most iconic native breeds, a symbol of biodiversity and certified quality. Alongside it, the Risotto all’empolese brought to mind home cooking, reinterpreted with contemporary technique and sensitivity.
The second course, stewed veal cheek with braised artichokes, embodied the depth of Tuscan cuisine: slow cooking, respect for the raw ingredients, and the enhancement of often forgotten cuts, transformed into protagonists.
The dessert, a refined Millefoglie di brigidini, closed the evening with a tribute to the regional confectionery tradition, playing on crunchiness and lightness.
A project spread across the Empolese Valdelsa area
Before the grand finale, “Locale, di Gusto!” traveled across the Empolese Valdelsa area with a series of events involving local restaurateurs and chefs.
On December 11, the project kicked off at the I’ Ciampa restaurant in Montaione; on January 12, it stopped at Corale in Castelfiorentino; on January 22, it arrived at Kuciniamo in Empoli; and on February 4, it took center stage at Sesamo in Fucecchio.
On each evening, the chefs offered original menus based on excellent ingredients, telling stories of the region, PDO designations, and reinterpreted traditions through their dishes.
The public actively participated, discovering that each course was not only a sensory experience but also a living narrative of productive communities, handed-down knowledge, and sustainable choices.
Short supply chain and identity: the strength of “local”
The success of the project emerged in its ability to make the value of the short supply chain tangible. ‘Locale, di Gusto!’ demonstrated how collaboration between restaurateurs and producers has generated quality, awareness, and vision.
During all the events, the restaurateurs presented menus that expressed their culinary identity, created with selected ingredients and carefully studied combinations. In every dish and glass, the territory spoke with a clear voice.
The final evening at Il Tegolo restaurant represented the synthesis of a shared commitment. Promoting “local” meant protecting the authentic soul of Tuscany, supporting businesses, and strengthening a model of sustainable development based on quality, identity, and deep roots.
With the end of this edition, a strong awareness remained: when taste comes from the land and is recounted with passion, it becomes culture. And Tuscany, once again, has proven this.
