The flavors of fall at TornaBuono: Chef Carlos Curasma’s selected dishes
Some dining experiences begin even before the first bite. At TornaBuono, on the sixth floor of Antica Torre Tornabuoni, dinner begins with Florence before your eyes: the monuments that shape the city’s skyline, the Arno, the Duomo, and the hills in the distance accompany a cuisine that follows the seasons, interpreting their ingredients and flavors.
With the arrival of fall, colors, aromas, and ingredients change. Pumpkin, porcini mushrooms, chestnuts, legumes, and artichokes enter the kitchen and become the stars of dishes that combine tradition, technique, and careful attention to texture.
We asked Chef Carlos Curasma to select and tell us about three TornaBuono dishes to try this fall. Three very different creations, united by the desire to highlight the flavors of the season through familiar ingredients and surprising combinations.
Pumpkin and Zucchini Velouté with Crispy Leek Julienne and a Drizzle of Extra Virgin Olive Oil
A thick, velvety pumpkin cream, enriched by the delicacy of zucchini and topped with a cascade of perfectly golden, crispy leek.
With each spoonful, the enveloping warmth of pumpkin meets a fresh vegetal note and the dry, fragrant contrast of the fried leek.
Why try it at TornaBuono
· The contrast of textures: the enveloping creaminess of the base meets the light crunch of the leek, transforming a simple comfort food into a dynamic dish with every bite.
· A unique balance of flavors: the addition of zucchini softens the pumpkin’s natural sweetness, while the crispy leek adds a toasted, fragrant, and slightly aromatic note that cleanses the palate.
· Attention to detail and freshness: this is no ordinary soup, but a seasonal recipe designed to showcase the vegetables through separate cooking methods that preserve their flavor, color, and aroma.
Carnaroli Risotto with Porcini Mushrooms, 24-Month Parmigiano Reggiano, and Alpine Butter
A classic that allows no shortcuts: only authentic Carnaroli rice, cooked to order to achieve its signature creamy, flowing consistency, and porcini mushrooms with the unmistakable aroma of the forest.
Why try it at TornaBuono
· Cooked and finished to order: no precooked or reheated rice. The rice is toasted, deglazed, cooked, and finished specifically for each table to achieve the perfectly creamy, flowing consistency of a traditional Italian risotto.
· Porcini take center stage, rather than playing a supporting role: we use carefully selected porcini mushrooms, treated with respect both in the cooking base, where they add aromatic depth, and in firm, golden pieces that provide a satisfying texture.
· Authentic depth of flavor: a rich broth, prepared as it should be, forms the foundation of this classic traditional dish. No shortcuts or artificial flavors, just the unmistakable character of the forest and the land.
Roasted Squid with a Chestnut and Herb Filling, Creamy Cannellini Beans, and Crispy Artichokes
Our squid is filled with soft chestnuts and wild herbs, grilled and served over a warm rosemary-scented cannellini bean cream, finished with crispy artichokes. The fall comfort food you wouldn’t expect.
Why try it at TornaBuono
· Authentic flavors of land and sea: humble ingredients rich in history, such as legumes, bread, and chestnuts, meet the freshness of seafood, creating a satisfying dish that is rich without feeling heavy.
· Aromas from another time: the combination of warm beans, rosemary, and chestnuts evokes the flavors of the hearth and traditional country cooking, reimagined in a refined seafood dish.
· Balanced and complete flavors: the natural sweetness of legumes and chestnuts finds its perfect counterpoint in the briny character of the squid and the slightly earthy, mineral note of the fried artichoke.
Fall at TornaBuono
Three dishes, three different ways to tell the story of fall through its ingredients, aromas, and textures. And at TornaBuono, the experience extends beyond the kitchen.
From the first light of evening to Florence illuminated after dark, the views from Antica Torre Tornabuoni’s terraces accompany dinner and help create a special atmosphere in the heart of the historic center.
An invitation to discover the flavors of fall according to Chef Carlos Curasma, with Florence before your eyes.
