CORTESE CAFFÈ 900: THE NEW CAFFETTERIA OF THE MUSEO NOVECENTO

20 September 2021

The new café of the Museo Novecento has inaugurated: Cortese Caffè 900

Chocolate, biscuits, pralines, spoon desserts and ice cream, all strictly without flour, milk, eggs, yeast and sugar. Vito Cortese, the most important raw-food pastry chef in Italy, has opened his gourmet restaurant in the heart of Florence, in the new spaces of the Museo Novecento café overlooking Piazza Santa Maria Novella: Cortese Caffè 900.

It is the first time in the world that such an out-of-the-ordinary pastry chef has been awarded the job of catering for such a prestigious place as a museum of contemporary art. Cortese had 130 square meters available, with a large outdoor space under the loggia right next to the museum entrance, to offer its customers a real new way of understanding dessert: no longer a sin of gluttony but a experience of pleasure that is also a tribute to health.

Only fine raw materials with a high nutritional value, organic and vegan, transformed, thanks to drying and fermentation processes, into delicious, balanced and unforgettable gourmet recipes. In short, a place that aims to become a point of reference not only for lovers of veg and gluten free cuisine, but for all those looking for the most elegant desserts, the best quality chocolate in the world and a unique and original way of interpret the art of pastry.

“Raw food pastry is a new taste experience, explains Vito Cortese, an innovative, more conscious way of approaching food, where the authentic flavors of the ingredients are highlighted, kept in their most natural form that preserves all the properties nutrients of each single ingredient. This is not a return to the past, but a look towards the future: in my laboratory we dry, centrifuge, ferment and rehydrate. Then with patience and care we create balanced desserts with a great visual impact. I want to propose a pastry that represents an experience of love and respect for oneself, one’s health and nature, a way to discover or rediscover the essence of the raw material. I know that a sugar-free patisserie sounds like an oxymoron, but for me, introducing Florentines and those who will pass through Florence to my world is a challenge and something that fills me with great enthusiasm”.

The cafeteria will also be a place for the enhancement of contemporary art in connection with the activities and projects of the Museo Novecento. A wall at the entrance, commissioned by the Artistic Director of the Novecento Museum, Sergio Risaliti, will be used to present individual works, paintings, graphics and photographs. It starts with Massimo Vitali, the great photographer whose personal exhibition is still in progress at the Forte di Belvedere.

Inside the Cortese Caffè 900 there will be a cafeteria service where it will be possible to stop for a coffee or a cappuccino (strictly with self-produced almond milk), a centrifuged or an organic fruit juice. Furthermore, Cortese Raw Patisserie will have an outdoor space under the loggia and overlooking Piazza Santa Maria Novella. A small wellness corner where you can have breakfast and where, starting from 6.30 pm you can enjoy a strictly alcohol free healthy aperitif, accompanied by savory finger food always prepared following the Cortese method – The Raw Patisserie.

Vito Cortese, born in 1977, is a consultant for luxury hotels and restaurants in Italy and abroad (Switzerland, Qatar, United Arab Emirates). In 2011 the turning point that marked his life and career: the meeting in the United States with Matthew Kenney, considered the inventor of contemporary raw food. Three years later Vito collaborated in the opening of Grezzo in Rome, the first raw pastry shop in the world, a place that quickly became one of the most loved addresses by gourmets in the capital. In 2015, Gambero Rosso elected it the best shop of the year, while the Golosario was awarded the award as the best innovative pastry shop in Italy. Here, within a few years, Vito Cortese manages to codify over 100 recipes, while his raw ice cream, whose improvement required over two years of experimentation, is among the 20 best in Italy at the Gelato World Tour in Carpigiani. of 2017.

Cortese Caffè 900

Open everyday from 11am to 8pm
Piazza Santa Maria Novella 12/R – Firenze

Press office:
K words – Giuseppa Gatto – g.gatto@kwordsmilano.it – 3473801326