text Martina Olivieri
The new Cafe Odeon
Our interview with Tini Maninger Ferragamo, who breathed new life into a historic venue
Born in Graz, Austria, Christine Maninger Ferragamo, known as Tini, arrived in Florence to study jewelry design and here she met her future husband Salvatore Ferragamo. Her creativity and passion for cooking led her to give new life to the Cafe Odeon. Hers is an ambitious and cosmopolitan project, in which every dish tells a story that seems straight out of one of the bookshop’s books.
How did you develop a passion for cooking?
I was only 6 months old when my mother passed away, the kitchen was my refuge, I spent a lot of time there with our housekeeper, she cooked and I watched her in awe. I began cooking at a very early age and I’ve never stopped since then. I’ve had the chance to travel the world with my husband Salvatore, eating and watching and learning.
How did this adventure at the Cafe Odeon start?
It is associated with Giunti, which gave new life to the historic Odeon Theater by converting it into a multicultural space. I fell in love with this project, it reminded me of the Viennese cafés. I’ve always dreamed of starting a place like this and today, owing to my partners’ experience, my nephew Mattias Alampi and his wife Dinah Lee, I was able to face this challenge.
The menu is varied and combines Tuscan flavors and some international as well, why such a choice?
We are a young team with different experiences. Combining the Tuscan tradition and the rest of the world seemed the best way to give value to this beautiful space which houses our café.
What are the menu’s cult dishes?
Pumpkin carpaccio, one of our most popular dishes, deep fried nigiri with salmon tartare, my children’s favorite dish. And also eggs benedict and the delicious goat cheese salad!
A lovely menu, to be enjoyed at any moment of the day…
The day starts with homemade croissants, coffee by Ditta Artigianale and tea by Via del Tè, followed by the brunch dishes and afternoon snacks such as Austrian and American cakes. A lot of dishes for dinner and, on weekends, the wonderful post-dinner cocktails by mixologist Antonio Romano. We wanted an always lively space, moving at the city’s and its people’s pace and I believe that by working hard we achieved our goal.
