Borgo Santo Pietro Saporium Florence, an haute cuisine experience with Chef Ariel Hagen

From March 14, the philosophy, dishes and atmosphere of Borgo Santo Pietro in Chiusdino arrive in Florence

Located on Lungarno Cellini where La Bottega del Buon Caffè once stood, Saporium brings to Florence - from March 14 - the philosophy and haute cuisine of Borgo Santo Pietro in Chiusdino.

Executive Chef Ariel Hagen - a Florentine chef born in 1993, a student of Norbert Niederkofler and Gaetano Trovato - and his brigade, along with the entire team, take guests on a sensory journey based on Borgo Santo Pietro's earthy-dish concept, created thanks to the products of the extraordinary estate and culinary gardens of Chiusdino (Click here to read our interview with Chef Ariel Hagen).

The etymology of Saporium comes from the word for taste in Latin, and the subfix 'orium' means to identify a place with a specific function. The two venues celebrate the journey that begins with the gathering of ingredients from the estate and culminates in excellent culinary techniques to achieve a culinary experience to remember.

Three menus are planned - Territorial Projections, Pes-care, and Vegetable Depths - that include unique dishes that Ariel created last year at Borgo and that have already become her workhorses, such as Tagliolini al Koji e Fiori di Sambuco and a series of new seasonal dishes. A true emotional journey based on the principles of biodiversity, regenerative agriculture, and the desire to share wonderfully inventive cuisine, respecting the rhythm of nature and the authentic taste of the earth's produce.

Saporium is also open for lunch and offers a less demanding 3-course menu.

The Saporium Lounge, on the other hand, offers a tapas-style menu created by Ariel and his team, inspired by Tuscan culinary heritage paired with a selection of wines and spirits from Borgo Santo Pietro's cellar, along with signature cocktails. Exceptional ingredients include Borgo Santo Pietro's one-year aged lamb ham.