It’s Simone Bertaccini, the Chef of Santa Elisabetta Restaurant at Brunelleschi Hotel in Florence. He cooks traditional Tuscan food, using seasonal products, with both meat and fish dishes, as a tribute to the near Tyrrhenian coast: a lot of pasta fresca, bistecca alla fiorentina, stockfish and beans, as the regional tradition suggests.
Cooking: a passion
My parents own a restaurant – says Simone Bertaccini – When I was ten, I realized that was my way” says Simone Bertaccini. After getting his diploma at the “Istituto Alberghiero” in Marina di Massa, Simone began working as a cook in Forte dei Marmi in summer, and in Cortina d’Ampezzo in winter. It was at the Green Park Hotel, in Tirrenia, that he met Luca Landi, that he defines “a great chef, my master and my friend”. At present, Simone Bertaccini works at Santa Elisabetta. “Florence is a fantastic place to work. It is a challenge and a great opportunity for my career.
A tribute to Tuscany
What are the ingredients I use? A lot of products from the land, a few from the sea, and of course seasonal products. I also wanted to introduce the stockfish in the menu because it is a traditional dish in our region. But meat will always be the queen of food in Florence.
The art of matching food and wine
Wine is extremely important. I like collecting great wines. At present I am creating a wine list, so that I can always suggest the right wine for every course