Chef de Cuisine Paolo grew up in Prato, in the centre of Tuscany, which has inspired both the ingredients and the flavours of Piacere’s signature dishes. He focuses on the highest quality ingredients available and presents them imaginatively.
Pan-seared squid, green pea cream, mint oil and squid ink sauce
Using Japanese squid (aori squid) which is only available in summer.
The squid is naturally sweet so it goes very well with the light green pea cream.
The dish is completed with a touch of mint oil, another very summer-like and refreshing flavour.
Pici pasta, fava bean, guanciale ham and pecorino romano
Pici pasta is one of Chef Paolo`s signatures and one of his recommended pastas.
Guanciale ham, which is made of pork cheek, balances well with the fava bean, which is a bit acidic.
The flavour of the dish is completed with a touch of rich and salty pecorino romano cheese.