A hopeful story is that of Maria Campagna and Elisabetta Becagli, two 50-year-old Tuscan women with a common goal: to open a restaurant. Their lives change after meeting again at the Florence Chefs Association, and from there no one can stop them!
The News
First neighbors, then partners, Maria Campagna and Elisabetta Becagli decided to put themselves to the test again at the age of fifty by opening a seafood restaurant, Biancospino. The idea was born after reviewing themselves at the Florence Chefs Association, despite their different paths they found themselves wanting to pursue a common dream, since they were both dedicated and vocated to cooking from a young age. Maria, the daughter of restaurateurs, began working in her father's restaurant, Le Croci, while Elisabetta attended the hotel institute and as many courses to improve herself, especially after raising her children.
"We have tried to distinguish ourselves from the local proposal, offering catch of the day, but also vegetarian dishes, such as tortelli, fried vegetables and Calenzano cheese boards. We bet everything on the quality of the raw material at zero kilometers: the oil, exclusively from the territory, the marroni for the flour come from Mugello and Lunigiana, the beans from Sorana, also because everything is prepared express, we revise without distorting,” they tell to Il Tirreno.
The two women particularly care about promoting responsible choices that respect the environment and future generations; they demonstrate this by working hard, and by fostering a balance between progress and sustainability.
"At last we have managed to fulfill a great desire, creating a small space where we welcome -both in summer and winter- and pamper guests! We warmly invite guests, who will be pleased, to entrust themselves: our mission is to offer recipes that tell a story made of emotions and scents. We express ourselves this way, preserving nature and its cycles even at the stove."
They conclude the interview with an announcement “From mid-November we will open the oyster bar, we want to expand the menu for the most demanding customers!”.
