Grand Hotel Minerva in Florence Announces 150th Anniversary Menu

Courtesy of Grand Hotel Minerva

To commemorate the hotel’s 150th anniversary, Florence’s Grand Hotel Minerva is launching a “Degustazione 150 anni” celebratory tasting menu through the end of the year. 

Pan-cooked Pigeon
Colombaccio
Chef Tommaso Calonaci has created a three-course tasting menu inspired by the popular dishes of the late 1800s when the hotel first opened. To spice up the mundane dishes of the past, Chef Calonaci will be making them with a modern Italian twist.

The menu will feature a Cibreo di Pollo (Chicken Stew) to start, followed by Colombaccio in Tegame (Pan-cooked Pigeon) and finishes with a Dolce di Firenze (Tuscan Dessert of raisin bread ice cream). Other dishes include Carabaccia di Cipolle, Ravioli Ripieni di Ricotta e Strigoli and Intingolo Arrosto e Pecorino Grattato

As part of the tasting menu, the hotel’s bar team is serving a 19th-century libation, the 1869 Milk Punch cocktail, created with an old technique. In the 1800s, milk was used to clarify cocktails.

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The 150th Anniversary Menu will be available for dinner nightly in the hotel’s Piazza-side restaurant with both indoor and outdoor seating overlooking Piazza Santa Maria Nouvella and the the Duomo.

There is no shortage of places to stay in Florence; Grand Hotel Minerva is just one of the many hotels situated in the Italian city. Top hotels can be found near to the Duomo, Piazza della Signoria and the Piazza Santa Croce, as well as the districts of Santa Maria Novella, the Oltrarno and the hills. 

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