Paca
Prato, Italy
⭐1 Star
The Experience
From Michelin Guide
Chef Niccolò Palumbo, pastry chef Gabriele Palumbo and maître-d’ Lorenzo Catucci are the three young, dynamic entrepreneurs behind this attractive restaurant just a stone’s throw from the historic centre. The welcoming dining room here provides the backdrop for modern Italian cuisine prepared with carefully chosen ingredients which are sourced, where possible, from small-scale local and zero-mile producers. Mouthwatering Colonnata lardo is often served with the delicious bread, which includes rice- and chestnut-flour options. The excellent service adds to this pleasant gourmet dining experience in the town of Prato.
Unique Things
From Visitor Experiences
Innovative 8-course tasting menu with local ingredients: Paca offers an 8-course tasting menu that harmoniously blends innovative flavors and textures while showcasing local, high-quality ingredients. This menu is praised for its creativity and value, making it a unique culinary journey rooted in the local terroir of Prato.
People-centered dining experience: The restaurant emphasizes a people-oriented atmosphere where the cuisine is designed not just as food but as a way to enrich conviviality and togetherness. The service and kitchen teams create an intimate, welcoming environment that prioritizes comfort and human connection over formality.
Use of zero-mile and small-scale local producers: Paca sources ingredients primarily from small-scale local and zero-mile producers, including specialty items like Colonnata lardo and unique bread options made with rice and chestnut flour. This commitment to local sourcing supports sustainability and offers diners an authentic taste of the region.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Paca in Prato include:
Colonnata lardo: A prized cured pork fat from Tuscany, often served with artisanal bread made from rice and chestnut flour. It exemplifies local tradition and adds rich, savory depth to dishes.
Mullet bottarga: Used to enhance cold tortiglioni pasta, this ingredient brings a distinctive briny and umami flavor, showcasing the chef’s creative use of seafood.
Chickpeas: Featured in a refreshing amuse-bouche, chickpeas highlight the restaurant’s respect for legumes and simple, authentic Tuscan flavors.
Local artisanal bread: Made with rice and chestnut flour, this bread complements dishes like the Colonnata lardo and reflects the restaurant’s emphasis on local, zero-mile ingredients.
Seasonal and ethically sourced ingredients: While not a single ingredient, Paca’s philosophy centers on using ingredients in their entirety, reducing waste, and sourcing ethically from small-scale local producers, which shapes the overall menu and dining experience.
These ingredients are significant as they root the menu in Tuscan culinary heritage while allowing innovative presentations and flavor combinations that define Paca’s contemporary Italian cuisine. Signature dishes like cold tortiglioni with mullet bottarga and the pairing of Colonnata lardo with specialty bread highlight these key ingredients.