Restaurant “Gurdulù” - Florence

Gabriele Andreoni was born in Fiesole (Florence) in 1981.

After attending high school and studying Land Management at University (a period when he worked as a waiter), he very soon began to know the ropes in the kitchen. After months of experience waiting, which enabled him to understand what career he would like to pursue, Gabriele Andreoni assisted many professional people in prestigious restaurants, working with renowned chefs such as Giancarlo Perbellini, a master of technique and humility; Mauro Colagreco, vegetables, fish and respect; Heinz Beck, German rigor and Romanesque conviviality; Fabio Barbaglini, an exaggerated passion for smoked meats; Paolo Lopriore and Andrea Berton.

After attending the ALMA School of Cooking, he returned to Tuscany, in Florence, and since 2017 he has been the Chef of the restaurant "Gurdulù" in the Santo Spirito district where he offers customers an approach to cooking based on technique and creativity.

His recipe using De Carlo products:


Ingredients for 4 people

  • 4 organic eggs
  • 250 ml soia sauce
  • 250 ml water
  • 200 gr glasswort
  • 50 gr De Carlo unpitted Leccina olives
  • 1 lemon
  • EVO “di Felice Garibaldi” De Carlo oil
  • Sea salt (fleur de sel)


Cook the eggs for 6 minutes in boiling water and cool them immediately in water and ice. The egg will have to be well hard-boiled and the yoke liquid.
Prepare brine and soy sauce and bring it to 61 °. Immerse the previously-shelled eggs until they are burnished.

Dessicate the De Carlo unpitted Leccina olives for a few minutes in a microwave at maximum power so that they become crispy.
Clean the glasswort and cook them in salt water for a few seconds.

Dress the agresti with De Carlo Extra-Virgin Olive Oil "L’Olio di Felice Garibaldi”, flower of salt and lemon juice.
Place the glasswort in the serving plate, add the hard- boiled egg and sprinkle it with dehydrated De Carlo Lecce olives and lemon rind.


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