{"id":14432,"date":"2025-12-15T19:24:27","date_gmt":"2025-12-15T18:24:27","guid":{"rendered":"https:\/\/www.aba.eu\/?p=14432"},"modified":"2025-12-16T12:13:09","modified_gmt":"2025-12-16T11:13:09","slug":"bottega-di-pasticceria-simone-bartolini","status":"publish","type":"post","link":"https:\/\/www.aba.eu\/en\/bottega-di-pasticceria-simone-bartolini\/","title":{"rendered":"Pastry Shop \u2013 Simone Bartolini"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The Panacea of Pastries<\/span><\/p>

Simone Bartolini, has placed his\u00a0<\/span>refined shops\u00a0<\/strong>of Pastry Shop in narrow and little-known streets because, as he likes to say, "the\u00a0<\/span>quality<\/strong>\u00a0<\/span>of the product<\/strong>\u00a0<\/span>It must bring the customer to us, not the other way around.\u201d<\/p><\/div><\/div><\/div><\/div>

\u00a0<\/h2>

You can't improvise as a pastry chef if you called your debut business "Bartolini's Panacea." He knows full well that he offers a cuisine with a strong appeal to the most refined palates. An almost miraculous power. This is why Simone Bartolini firmly believes that his shops should be located in narrow, little-known streets: "\u201cProduct quality must bring the customer to us, not the other way around<\/strong><\/i>,\u201d he sentences.<\/p>

Miracle-working or not, Simone Bartolini has come a long way since his panacea. Today, Florence's Lungarno Ferrucci is home to his Pastry Shop, a new business venture born partly from the experience of managing the Caffetteria degli Uffizi. Sweets, savory treats, pasta dishes, and appetizers. The Shop's formula is to welcome customers throughout the day. And recently, the offerings have doubled with the opening of a new location on Via Masaccio, also in Florence's historic center.<\/p>

Where does this story begin? For the Bartolini family, "once upon a time" begins with their experience as hoteliers.\u201cIt's 1969, one year later I would have been born<\/strong><\/i>,\u201d recalls Simone Bartolini, who currently manages the family business. \u201cAnd I would have been born right in the hotel<\/strong><\/i>.\u201d In the 1970s the Bartolinis owned two hotels in Florence, one in the station area and another in the center.<\/p>

\u201cAs a child, I was almost always in the high chair in the hotel restaurant kitchen, while my mother worked. I don't know if this means anything.<\/strong><\/i>,\u201dSimone confides \u201cbut I can say that I literally took my first steps in the kitchen!<\/strong><\/i>\u201d

<\/p><\/div><\/div>

\"\"<\/div><\/div><\/div><\/div>

\u00a0<\/h2>

In 1989 the family decided to open their first restaurant in the square of Fiesole, Il Polpa, and the following year a second restaurant on the hills of Fiesole, La panacea del Bartolini.\u201cWith this restaurant in 1991 we were awarded a Michelin star, I was one of the youngest Italian restaurateurs to receive it, in Tuscany at the time there were very few starred chefs, in Italy there were about sixty<\/strong><\/i>.\u201d For Simone, that star certainly wasn't a point of arrival, but rather a stimulus. From there, 10 years of passion, research, and enthusiasm passed.<\/p>

A turning point in the history of the Bartolini brand was their winning the tender to manage the Uffizi Terrace Cafe, the space above the Logge dei Lanzi in the heart of Florence's historic and cultural center. An honor and a commitment worthy of 10,000 visitors a day. For this reason, Simone and his family decided to sell the Michelin-starred restaurant on the Fiesole hills to focus on businesses centered in Florence's historic center.<\/p>

The meeting with Massimo Giaccherini of Aba takes place on this very occasion.\u201cMassimo was a student of my aunt, who taught in Arezzo. A relationship of trust and friendship was immediately established with him, his brother, and his father.<\/strong><\/i>.\u201d<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u201c"I've toured wineries all over Europe. I love offering fine wines and unique, refined wines in my establishments."\u201d<\/i><\/p>

\u00a0<\/div><\/div><\/div><\/div><\/div>

The bond with Aba is very strong, it has historical roots. "\u201cIt's wonderful to see Massimo working with his family and, for over a year now, with his daughter Rebecca; I believe this is the added value of their company. Being able to discuss things as a family and make decisions together improves the end result.<\/strong><\/i>.\u201dRegarding the functionality and aesthetics of the various rooms, Simone asked Massimo to reproduce the same furnishings, the same wood, and the same glass, only changing the shapes.\u2019We wanted a timeless piece of furniture that didn't recall a particular historical moment.<\/strong><\/i>\u201d. \u201cAba's biggest advantage, however, is having a comprehensive view of the premises. For example, when it comes to the refrigeration department, Aba doesn't assemble pre-existing parts but creates new, customized ones, adapting them to the available space. They also offer very efficient support: they respond within 24 hours. Massimo always has a technician on call around the city!<\/strong><\/i>\u201d<\/p>

Among Simone's great passions is also that for wine.\u201cI've toured wineries across Europe alongside Giancarlo Notari, the late general manager of Cantine Antinori. I love offering fine wines and unique, refined wines in my establishments.<\/strong><\/i>.\u201d<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\"BottegadiPasticceria01-thumbnail-1140×620-70<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria01-thumbnail-1140×620-70\"<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria02-thumbnail-1140×620-70\"<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria03-thumbnail-1140×620-70\"<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria04-thumbnail-1140×620-70\"<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria05-thumbnail-1140×620-70\"<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria06-thumbnail-1140×620-70<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>
\"BottegadiPasticceria06-thumbnail-1140×620-70\"<\/div>
<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article><\/section>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

PREMISES<\/span><\/p>

\u203a Cafeteria Logge de' Lanzi Uffizi\u00a0<\/span> \u00a0<\/strong>| Florence<\/p>

\u203a Lungarno Pastry Shop<\/span>\u00a0\u00a0<\/span><\/strong>| Florence<\/p>

\u203a Pastry Shop Via Masaccio<\/span>\u00a0\u00a0<\/span><\/strong>| Florence<\/p><\/div><\/div><\/div><\/div>


WORK IN PROGRESS<\/span><\/p>

\u203a Uffizi Wine Bar\u00a0<\/strong>\u00a0<\/span> | Florence<\/p>

\u203a Pastry Shop 3\u00a0<\/strong><\/span>\u00a0 | Florence<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

READ ALSO<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t