History of Pennello
~ About us ~
Since the fifteenth century|
Our story
Il Vasari In the “Lives of the most excellent painters, sculptors and architects” writing about the painter Mariotto Albertinelli, who lived at the beginning of the sixteenth century, tells us that having a restless and passionate character both in the emotional and work field, he who was a very well-established painter, over time began to hate “The sophistry and intellectualisms of the brain” of painting, and because he was also often poked by his colleagues, he decided “To give oneself to a less tiring and more cheerful art“, opening a beautiful tavern first near Ponte Vecchio, then moving it out of the Porta San Gallo because, as Vasari always tells us, a team of cops, who were stationed at the Torre degli Amidei in Por S. Maria, he drove the customers away from him.
The inn outside Porta San Gallo was too far away and not the location did not favor the arrival of customers, so that the Albertinelli decided to get closer to the center of the city by opening his tavern in Piazza San Martino, next to Dante’s house and the Casatorre della Castagna..
The tavern was a great success and was frequented, by friends and colleagues of Mariotto / Albertinelli such as his schoolchildren Giuliano Bugiardini (of which one of his works can be found at the Uffizi Galleries and the Basilica of Santo Spirito), Innocenzo da Imola, but also Benvenuto Cellini, Andrea del Sarto and perhaps even by Michelangelo himself..
Vasari always tells us that with the passage of time and once well started the inn / tavern became bored again and therefore decided to return to Painting.
These are the very ancient origins of the trattoria de Il Pennello, which is still located today in Piazza San Martino, which still passes on the fame of Mariotto Albertinelli today.
It is due to Giuseppe Aiolli in 1886, this survey in the same and ancient workshop as Mariotto Albertonelli, who wanted to name the Brush, thus recalling the ancient owner / innkeeper / painter.
The clientele grew and in 1911 he bought the fund, which he had restored to the old-fashioned way, making us build a thirteenth-century-like loggia in the part that overlooks the Piazza de ‘Donati and on the outside a terracotta medallion was placed to remember the ancient Oste / Painter Mariotto Albertinelli.
The successors of the Aiolli continue the tradition, making the place a unique place where history and culinary tradition meet, a place where you can certainly eat Tuscan specialties.
Mariotto Albertinelli
Art of all sizes...
At some point in his career, Mariotto Albertinelli decided to hang brushes and paints on the nail to try his hand at ladles, pots and mugs because painting “imitava la carne e il sangue” mentre la cucina ‘He made flesh and blood.’ He thus opened a tavern to devote himself to art in another dimension; that of cooking…
vintage style
”Il Pennello” today...
Entering Trattoria del Pennello today is like taking a journey back into the past, with environments a bit of the 60s.
Today of course there are other people other stories, but the desire to offer Tuscan cuisine in a traditional environment remains the same …
Leonardo Romaneli
Historical taste
The location would be one of those that scares the average Florentine: via Dante Alighieri, in the historic center, with a large number of tourists who walk nearby, even if here The historical importance is not lacking. The place It is divided into two large rooms, with the possibility. Future given the period, of eating out, in the square in front.
Once Pennello was famous for its appetizers, arranged on the central buffet tables, from 40 to 50 varieties that drove the lovers of full dishes crazy.
Today the menu remains of an impressive breadth, compared to the cards that are usually around, but there is immediately great professionalism, both for those who work at the for ne lli, and for the dining room staff. The smile is natural, not forced, the work flows fast, but without haste, fish and meat lovers agree, the dishes range from the Milanese (You know the children are happy!) Florentine, from ossibuchi to cod, passing through the fried paranza and stewed moscardini.
It is clear that everything that speaks Tuscan is not lacking, from croutons to riboliita; of course, cream abounds a little among the first ones, but the choice is such that it can be spread. Among the desserts, baked pears in red wine are a must not to be missed.
