Born in 1983, Alberto's brother, he grew up among the splendid towers of San Gimignano, began his journey in the family wine shop, becoming fond of the rarest wines in the world. He began to supply famous Champagne for the most exclusive clubs in Italy and French Riviera and providing consulting for the wine lists of numerous high-level restaurants, such as the Jules Verne in Paris and the Twiga in Forte dei Marmi.
A great lover of classic cars and collector's watches, he follows the dining room of the Enoteca Fiorentina in a shrewd and participatory manner, guiding each client in a real taste journey, from the plate to the glass.
Born in 1989, Stefano's brother, he began his experience when he was very young in the family wine shop. He became a sommelier at the age of 20, and graduated in Business Communication at the University of Siena, with a thesis on "The communicative evolution of wine through the history of man".
Cortador specializes in the hand-cutting of high quality hams, such as Patanegra Jamon Iberico de Bellota, Cinta senese, Mora romagnola and Mangalica and expert in international cheeses, with particular attention to raw milk cheeses.
He carefully select the gastronomic products of the Enoteca Fiorentina, and take care of a choice of over 80 different references.
Guide the customer who wants to deepen his knowledge of food and wine through the detailed explanation of each particular.
A life dedicated to the pursuit of unique foods and rare wines.
The third generation of a wine producer family.
A young and dynamic chef.
Three professionals at the customer's service to take him where no one else can.
Born in 1984, graduated from the Buontalenti institute of Florence, he grew professionally in the hills of Mugello, his native land, and then refined with numerous experiences in London, including the "Dolada" with chef Riccardo De Pra, the "Apsleys a Heinz Beck restaurant" and the "Latium" with chef Maurizio Morelli.
Thanks to this experience with Morelli, Daniele refines his style based on respect for the raw material, study of the bases and creativity.
He returned to Italy as executive chef of the restaurants at the Hotel Valadier in Rome, then returned to Florence, marrying the project of Enoteca Bruni, in which he is putting all his passion and commitment, for his idea of cooking, respectful of tradition but curious towards the world.