chef’s table Many of the creations at Café Firenze are made from recipes handed down by chef Fabio Viviani’s family. Beef with roasted mushrooms (bottom) is a house specialty.
Bartender Damiano Carrara mixes up one of Café Firenze’s signature drinks. At right, a balsamic martini is embellished with a watermelon slice shaped like the symbol of Florence.
Serves 1 3 small strawberries 4 lime wedges ¾ ounce simple syrup (purchased or homemade) 12 to 15 dashes balsamic vinegar (aged preferred) 1½ ounces vanilla-flavored rum Ice cubes Garnish: Whole strawberry, lime wedge In a cocktail shaker, combine strawberries, lime wedges and simple syrup. Using a muddler or back of a spoon, crush ingredients until strawberries are pureéd. Add balsamic vinegar, rum and ice cubes. Shake well. To serve, strain beverage into a chilled martini glass (adding some of strawberry puree). Garnish with a whole strawberry and/or fresh lime wedge. —Shared by Jacopo Falleni, mixologist, general manager and co-owner
44 spaces may/june 2009
job at age 12 and enrolled in culinary school
who found himself frustrated with the op-
a year later. In his 20s, a tour of Europe gar-
eration he’d created. “I was bored out of my
nered him experience cooking in restaurants
head,” he recalls. “I wasn’t looking anymore,
in France, Spain and Germany. By the time he
just managing people.”
returned to Tuscany, he had the knowledge,
Searching for broader opportunities and
skill and drive to open a series of restaurants
an outlet for his ambition, Viviani sold most
and dance clubs, along with a farmhouse
of his properties and moved to Southern
bed-and-breakfast.
California. Arriving in December 2005, he
went to work in the kitchen of Café Fiore in
But that still wasn’t enough for Viviani,
Photos: Bartender, Michael Owen Baker; martini and appetizer, David Crane
BALSAMIC MARTINI