The Piranha in Portuguese , o Pirana in Spagnolo , scritto con un segno diacritico (accento detto tilde) sulla lettera “n” (assente nelle nostre tastiere), si pronuncia “Piragna”, è un pesce onnivoro di acqua dolce. Vive in vasti banchi, che si muovono velocemente, nei fiumi e nelle lagune del Sud America . Normalmente la sua lunghezza non supera i 26 centimetri, ma esistono dei soggetti che possono raggiungere eccezionalmente anche i 40 centimetri. Le sue squame sono piccole, il colore cambia a seconda delle specie, e la sua caratteristica principale è quella di avere la bocca come una tagliola, forti muscles open and close a row of sharp teeth on both jaws and sharp. The first "Conquistadores" Portuguese, who probably discovered, named it Piranha by "pira = fish" and "Ranh = teeth."
Without having to go to South America to see, deserves to get Prato, in Tuscany to find, in addition to a small aquarium with these special toothed fish, also a historian Restaurant that bears their name, "The Pirana" of Dino Giannini , the Chef Gian Luca Santini and two other partners. The Local
is open from ' May 11 1971, this year celebrates 40 years.
Without having to go to South America to see, deserves to get Prato, in Tuscany to find, in addition to a small aquarium with these special toothed fish, also a historian Restaurant that bears their name, "The Pirana" of Dino Giannini , the Chef Gian Luca Santini and two other partners. The Local
is open from ' May 11 1971, this year celebrates 40 years.
Among the many successes in the many years of excellent service given to their customers, more than two decades, stands a better Stella the famous Michelin Red Guide .
Dino, chief manager of Company, was born in Empoli (FI) in 1942, after some work experience, it takes a Company outside the world of catering.
Dino, chief manager of Company, was born in Empoli (FI) in 1942, after some work experience, it takes a Company outside the world of catering.
Some friends convince him, in 1971 , to participate in a fascinating initiative, opening a restaurant to Prato, a company which involves him totally and will give great results.
Gian Luca Santini class 1951, was born in Fucecchio (FI), has always had a passion for contact with the public, elect to subscribe to ' Hospitality Institute where exit with a diploma for the "Reception". Among
Gian Luca Santini class 1951, was born in Fucecchio (FI), has always had a passion for contact with the public, elect to subscribe to ' Hospitality Institute where exit with a diploma for the "Reception". Among
the first work experiences, one of the most important was that about two years to the luxurious 5 Star Complex Hotelier Augustus Hotel of Nino Maschietto to Forte dei Marmi (LU). How
Dino he was involved from the outset in the new adventure of Prato. For the first time is in the room, but after several attempts with different Chef, the kitchen is not met, therefore the motto "who acts as if it's three," take matters in hand. He attended the big Cooks Versilia to refine the bases of high kitchen, the rest flour is all of his sack. The culinary art is innate, then combined with the careful selection of raw materials, power of attorney or in person every morning, allow him to receive, in a short time, numerous awards, including the prestigious "Stella" Michelin . Getting to
Restaurant Pirana is easy: one of two exits from the motorway exits of Prato, Firenze Mare of , take the ring road that skirts the City, then onto the overpass that leads to Via G. Valentini and you're there. The
Dino he was involved from the outset in the new adventure of Prato. For the first time is in the room, but after several attempts with different Chef, the kitchen is not met, therefore the motto "who acts as if it's three," take matters in hand. He attended the big Cooks Versilia to refine the bases of high kitchen, the rest flour is all of his sack. The culinary art is innate, then combined with the careful selection of raw materials, power of attorney or in person every morning, allow him to receive, in a short time, numerous awards, including the prestigious "Stella" Michelin . Getting to
Restaurant Pirana is easy: one of two exits from the motorway exits of Prato, Firenze Mare of , take the ring road that skirts the City, then onto the overpass that leads to Via G. Valentini and you're there. The
Local , as well as teaching, is also visible from windows and glass mirror blacks.
the way, if you're at the official Via Giuseppe Valentini 110 and can not find the entrance, do not worry, turn the corner in Via Tobias Bertini, and you will find just the fifth frame in the middle the flowers, where the tent canopy protrudes more clear.
You enter through two automatic doors in the Reception , right at the office, left the small aquarium with "Pirana" (see third photo below) , little later, again on the left, a private room. Continuing through
You enter through two automatic doors in the Reception , right at the office, left the small aquarium with "Pirana" (see third photo below) , little later, again on the left, a private room. Continuing through
the corridor, then turn 90 degrees to the left, you arrive in the great hall , where there are also two counters, one for the bar and the smallest of spirits, appears here Kitchen well exposed, facing a large display of fresh fish. In
room there are three large pillars that divide, the floor is carpeted with large squares of different shades of red, but the prevailing color is pink tablecloths.
room there are three large pillars that divide, the floor is carpeted with large squares of different shades of red, but the prevailing color is pink tablecloths.
Fifteen tables, including round and square, with seats clear, for sixty places, the equipment is simply elegant.
The wine list is correct and select , Champagne, Italian white wines from the regions most prestigious, but also abroad, mainly from France, California (USA) and New Zealand Red Wines treated, however, are only Italians, not Dessert Wines missing Italians and French, followed by important Spirits. The menu
fish, it is the prerogative of this restaurant that offers guests a fish of extraordinary quality, encouraged by the fact that the company also makes a major distributor of fish products.
But we made the tasting. In
table dish with white bread, one with sesame seeds and schiacciatina salt of the house.
Flows have been accompanied by a white wine of great elegance and refinement of Antinori Conte della Vipera 2007 (Sauvignon Blanc and a small percentage of Chardonnay) Vol 13%, produced in the magnificent Tenuta Castello della Sala, Loc . Hall, Ficulle (TR):
- calamari with fresh porcini;
- Ravioli stuffed with monkfish with cream of prawns and pine nuts Park St. Flushing (PI);
- Revisited with lobster Catalana, in part, mayonnaise made with its coral
- Dolcetti the house, spumini the egg white squares and crunchy peanut caramel. Although the Charter
dessert was very rich and tasty, for reasons of satiety, I "slowed in the finishing straight."
Very good, the food is classic and does not betray, the presentations are natural and what stands out is the freshness of aromas and flavors, and sea.
I was welcomed with polite courtesy and attention. The guys are correct, but the room is Dino that characterizes it. The Local
is attended by a large clientele that is loyal through the years, booking is advisable.
in the fortieth anniversary of the opening of the restaurant "Il Pirana" I wish Dino Prato Giannini and Gian Luca Santini another long journey full of new and well-deserved success.
Restaurant Pirana
Via Valentini, 110 Meadow
Tel 25 746 0574
Closed Saturday lunch and Sunday in August
Holidays
http://www.ristorantepirana.it/
The wine list is correct and select , Champagne, Italian white wines from the regions most prestigious, but also abroad, mainly from France, California (USA) and New Zealand Red Wines treated, however, are only Italians, not Dessert Wines missing Italians and French, followed by important Spirits. The menu
fish, it is the prerogative of this restaurant that offers guests a fish of extraordinary quality, encouraged by the fact that the company also makes a major distributor of fish products.
But we made the tasting. In
table dish with white bread, one with sesame seeds and schiacciatina salt of the house.
Flows have been accompanied by a white wine of great elegance and refinement of Antinori Conte della Vipera 2007 (Sauvignon Blanc and a small percentage of Chardonnay) Vol 13%, produced in the magnificent Tenuta Castello della Sala, Loc . Hall, Ficulle (TR):
- calamari with fresh porcini;
- Ravioli stuffed with monkfish with cream of prawns and pine nuts Park St. Flushing (PI);
- Revisited with lobster Catalana, in part, mayonnaise made with its coral
- Dolcetti the house, spumini the egg white squares and crunchy peanut caramel. Although the Charter
dessert was very rich and tasty, for reasons of satiety, I "slowed in the finishing straight."
Very good, the food is classic and does not betray, the presentations are natural and what stands out is the freshness of aromas and flavors, and sea.
I was welcomed with polite courtesy and attention. The guys are correct, but the room is Dino that characterizes it. The Local
is attended by a large clientele that is loyal through the years, booking is advisable.
in the fortieth anniversary of the opening of the restaurant "Il Pirana" I wish Dino Prato Giannini and Gian Luca Santini another long journey full of new and well-deserved success.
Restaurant Pirana
Via Valentini, 110 Meadow
Tel 25 746 0574
Closed Saturday lunch and Sunday in August
Holidays
http://www.ristorantepirana.it/
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