Diego Jacquet says that Florencio - which launches officially today - realises his ‘long-held dream of opening a very personal style of pizza restaurant which brings together the influences from his upbringing in Argentina, and his global travels as a chef’.
Officially launching today, Florencio will embrace the cultural diversity of Argentina, including influences from the country’s Italian immigrants, and ‘celebrate the tremendous Argentine passion for food’.
The Florencio pizzas will be made from a 48-hour fermented dough, using a blend of flours curated by Jacquet, that will create a ‘well-defined crust packed with flavour’.
Pizzas will include The menu will offer a short list of pizzas including a Margherita that uses a mix of high quality best fior di latte, provolone and Parmesan cheeses and a Fugazza with onions, provolone, oregano and spicy honey.
Supporting dishes will include starters made with seasonal vegetables roasted in the oven and a banana split with chocolate chips and dulce de leche.
Led by Sebastien Guilleminault, the front of house team has curated an Italian and French wine list but guests will also be able to order from Zoilo's 120-bin Argentine focused list.
“I want Florencio to be a truly local pizzeria that combines friendly, old-school service with our unconditional love for pizza,” Jacquet says. “We’ll be using the very best seasonal ingredients together with insanely well-sourced cheeses, flours and tomatoes to make the pizzas, and I’m excited to be able to share our passion for pizza and deep flavours with our customers.”
Born in Buenos Aires but largely brought up in Patagonia, Jacquet launched Zoilo on Duke Street in 2012.