L’Ora Stabile (our book)
The place of deliciousness in the beauty of Florence
His restaurant in Via dei Georgofili in Florence is one of those not to be missed. For two years, he has won the Michelin Star. Although Marco is not devout to the star system,
he has stepped out of his confines with success. Less than a year ago, he opened in Miami in the Toscana Divino design district, a concept store dedicated to the delicacies and products of Tuscan artisan and industrial excellence, with a restaurant personally curated by Marco Stabile.
La Cucina Italiana
Marco Stabile is a chef and a restaurateur that I have always liked very much, from the first bite in his restaurant Ora d’Aria, which is not the one everyone now knows and applauds near the course of the Arno River. This atypical Tuscan – atypical because he speaks little and does not try to crack a one-liner every ten minutes – once stood in another location, next to the old Murate prison. This continuity led to the name on the sign: Ora d’Aria. A name that for us gourmands has a much vaster significance than the recreational hour so longed for by those in the slammer. What I immediately liked about Marco was the fact that he did not cater to the mass tourism of Florence, which risks being suffocated and choked by too many tourists, or by trying to beat other merchants who rip guests off by administering a poor quality parody of one of the most exalted cuisines of all of Italy. Every course confirmed that there was a thought process behind it, which was always apparent even outside the plate. Stabile embraced half portions when it still was not fashionable to talk about tapas in Italy.
Maybe everything started from a marketing campaign. Be it as it may, that tasting menu of half portions was brilliant. Those who wanted to and had a good appetite ordered the full menu, while those who preferred – or were obliged to spare themselves – opted for the half portion menu. Once he opened in Via dei Georgofili, this trace remained in various signature dishes. With a wonderful idea: getting in the game less than a decade ago by participating in a competition to decree the Perfect Steak. It’s not normal for Michelin star chefs. Not only did he participate but he also won.
The beauty of it is that because he is a creative person, he shone in the sign of tradition, confirming that the talented ones first learn the alphabet, then the grammar and only then begin to think in an innovative key. L’Ora d’Aria is truly the place of goodness in a city that too often is more beautiful than it is good.
During his extensive career Leonardo Castellucci has written the cultural pages of daily, weekly and monthly newspapers, including La Nazione, Paese Sera, Corriere della Sera, Panorama, as a reviewer, critic, and travel writer. Concomitantly he has worked in the book publishing industry as an author and scientific consultant, in collaboration with prominent Italian and foreign publishers such as Einaudi, Electa, Mondadori, Rizzoli, Alinari, Gallimard, Casterman, Droemer Knaur, Abbeville Press, Time Life, Cassell, in particular on topics related to the History of Art, Music and Food Culture. He has written over 25 books, many of which have been published in several editions in various parts of the world. Some of these can be found in the libraries of famous museums and prestigious universities both in Europe and in the United States. He has, on occasion, curated exhibits and cultural events.
He is currently Editor-in-Chief of the Cinquesensi publishing house.
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