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Per tutto il mese di novembre, scoprite Krug Grande Cuvée 174ème Édition al calice in una selezione di indirizzi d’eccezione in Toscana e celebrate il Krug Month attraverso momenti unici di condivisione e scoperta.
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Momenti esclusivi in cui Krug Grande Cuvée 174ème Édition incontra creazioni gastronomiche appositamente ideate per esaltarne le molteplici sfumature e regalare un’esperienza di degustazione sorprendente.
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A word from
"I am honoured to be part of the great Krug family again. I think it is fundamental to know the man behind the product because at the table, true luxury lies in the raw materials of excellence. This is why I consider Krug to be the perfect choice for me and for my customers, to whom I offer only products that I consider excellent, the same ones that I would choose for myself."
Vito Mollica - Chef & Owner
About the Ambassade
ATTO di Vito Mollica is a fine dining restaurant located in Florence’s historic Palazzo Portinari Salviati. Each guest’s experience is designed as a theatrical act, with a culinary journey that unfolds like a play, slowly revealing itself to the diners. Alongside Chef Mollica are chefs Rosario Bernardo and Paolo Acunto, restaurant manager Mark Ignatov, and sommelier Clizia Zuin, who curates a wine cellar of 850 labels, with a special focus on Tuscany and a thorough selection of French and international wines. ATTO embodies refined cuisine, genuine hospitality, and the value of time, passion, and teamwork in every detail.
About the Krug Lover
Born in 1971, Vito Mollica began his career with Four Seasons Hotels & Resorts in 1996, working in Milan, Prague, and later Florence, a city that deeply inspired him with its art, history, and cuisine. In April 2022, he returned to Florence to lead the dining venues at Palazzo Portinari Salviati. Known for his focus on excellence and raw materials of the highest quality, he sees Krug as a natural fit for his culinary philosophy.
How would you describe your culinary philosophy?
My philosophy is based on human connection and the constant pursuit of quality, which is why I enjoy exploring new markets and small producers in the Tuscan countryside, with whom I share the same passion for excellence. My cooking comes from the heart, from the relationships I forge with my brigade and local suppliers.
What qualities do you value most in another person?
The qualities I love most in a person are honesty, respect and passion. Honesty makes it possible to develop authentic relationships, respect is fundamental to working together in harmony, and passion is what makes every project special and allows us to overcome difficulties. I believe these qualities are essential, both in personal and professional life, to build solid connections and grow together.
How does the location of your restaurant inspire your cooking?
I have the great privilege of working at Palazzo Portinari Salviati, a place of inestimable artistic value, in the prestigious palace on Via del Corso, which was once the home of Folco Portinari, father of Beatrice – Dante Alighieri's muse – and later became the home of Cosimo I de’ Medici. Here, the masterpieces of the Florentine Renaissance coexist with contemporary design and the gastronomic offerings are shaped to meet the multiple needs of Florentines, Italian and international customers. This environment so rich in history and beauty inspires me to create dishes that are true ‘works of art’. Every detail, from presentation to preparation, is carefully studied to fascinate and amaze every guest.
Can you describe any parallels you see between cooking and Music?
Cooking and music share the same creative essence: both require harmony, precision and passion. Just as a composer chooses the right notes to create a unique composition, a chef selects ingredients to create dishes that tell a story. Both are constantly evolving arts, capable of arousing deep emotions and providing a unique experience that maintains an intrinsic connection with tradition and innovation.
How has the way you cook evolved as your career has progressed?
Throughout my career, my cooking has evolved, a continuous process of research and experimentation. In the beginning, I was very focused on technique, but with time I learnt to ‘listen’ more to the ingredients, to respect and value them in their simplicity. Today, I like to combine tradition with modernity, always seeking a balance between creativity and sustainability, without ever losing sight of the deep connection with the land and the seasons.
What makes you a Krug Lover?
What makes me a Krug Lover is Krug Grande Cuvée’s ability to tell a story through every sip. Each bottle encapsulates years of passion, research and craftsmanship, and is able to surprise each time with its complexity and harmony. The depth of its flavours, combined with an enveloping freshness, is something that stimulates the senses and creates a unique experience. It is a journey that enriches every moment, making it truly special.
When is your favourite time to enjoy Krug?
I love to enjoy a glass of Krug when I want to celebrate a special occasion or a meeting with loved ones, to turn a simple toast into an unforgettable memory. Within a glass of Krug Grande Cuvée, everyone can find something to stir the emotions, so it is perfect when I want to create a unique experience that stimulates the senses and enriches every moment.
Krug Ambassades
