Storia
1972: foundation
Enoteca Pinchiorri was founded in 1972. The year remains part of its identity: the number 72 was incorporated into the name of its Unico 72 chocolate.
Present-day identity
Enoteca Pinchiorri operates in Firenze as a restaurant centred on the relationship between fine wine, cuisine and attentive hospitality. Its culinary programme is presented as a balance between the past, present and future, combining regional identity with continuing technical and creative development.
Wine plays a central role in its hospitality rather than in estate production. The programme includes sommelier-led blind tastings, visits to the cellar and recurring Pinchiorri Experience dinners that pair selected wines from external producers with dishes created by the restaurant.
Filosofia
Balance across time
Enoteca Pinchiorri presents its work as a search for equilibrium between the past, present and future, with close attention to every detail. Its cuisine is conceived as a workshop in which ideas take form through the selection and combination of ingredients.
Innovation and regional identity
Innovation is pursued without abandoning the traditions of the surrounding territory. Annie Féolde frames local culture as the basis of identity while also stressing the need to improve and remain contemporary.
Cuisine and service
The restaurant’s quality model combines respect for raw materials, creativity and control of cooking techniques. Service is intended to be highly attentive without becoming intrusive, supported by a coordinated team able to devote time and care to each guest.
Individual creative perspectives
Giorgio Pinchiorri emphasises intuition and instinct. Riccardo Monco approaches creation and tasting through all the senses, including the visual dimension. Alessandro Tomberli connects success with passion and sacrifice, while Alessandro della Tommasina’s outlook privileges qualities that may not be immediately visible.