Pierpaolo Picchi started working in the kitchen at the age of 17. He left his home in Brazil to travel to Europe where he spent time training in various kitchens (just to mention two, think Casa Vissani in Italy and Mugaritz in Spain). Returning to São Paulo, in 2007 he opened his restaurant that over the course of time matured to become today a classic restaurant of contemporary Italian cuisine with some Brazilian influence. Among the starters, we appreciated the Cannoli stuffed with mortadella and pistacchio, but also the sliced wagyu beef tongue and green parsley sauce. The menu features pastas such as Pappardelle with duck ragout and foie gras, or the spaghetti with clams, pancetta and fresh sea urchin. The wine list is deep and well-constructed as the labels are the result of a careful selection: there are wines for every palate and gems for any wine lover. For this reasons, Ristorante Picchi earns the Villa Sandi Best Contemporary Wine List award.
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Excellent
