Bistrot dell’Accademia

Maurizio Zanolla, born in 1971.

I hide in my father’s workshop “Mastro Macellaio Fiorentino”.

At the age of 24 I expanded my passion to gastronomy by inaugurating the first gastro-butchery in Florence.

In 1998 I started my career as a sommelier and in 2005 I became the best sommelier in Tuscany.

Today after a vertical journey in the sommelerie I manage my bistro with wine bar and take-away gastronomy.

Thanks to my preparation I select and transform the best meats, from the Piedmontese fassona to the finest cuts of the Japanese WAGYU, from the cows raised in the wild to the valuable cuts of Iberian pork.

The selection is also accurate on cheeses because I follow the seasons and preferring small producers who still work raw milk.

The cold cuts from the casentino where our pigs live in the wild, or the hams of Langhirano that breathe the “Marino”.

Our fresh pasta, of only semolina and egg yolk with unique fillings, such as casoncelli of black pata pluma, pine nuts, raisins and beets, mullet with Livorno sauce, cod on bed of chickpeas with rosemary, potatoes, Parmesan and pecorino cheese, duck with Normandy butter and orange, pigeon with porcini mushrooms…without neglecting the traditional flavors.

We fillet and marinate fish: like the dill salmon that we cook in vacuum ready to be regenerated at home, the octopus among the must of our preparations, the selection of oysters on all the Gillardeau, the smoked trout of the Garfagnana up to the anchovies of the cantabrian San Filippo.

Wines are my passion.

I’ve been selecting wine pearls for years.

I have some labels of champagne exclusively for Italy trying to favor small producers.

You’ll find all this at the bistro…but also in your home because the catering is always on the move …!