{"id":188,"date":"2026-09-17T09:50:32","date_gmt":"2026-09-17T09:50:32","guid":{"rendered":"https:\/\/www.laburrasca.it\/?page_id=188"},"modified":"2026-10-05T21:01:49","modified_gmt":"2026-10-05T21:01:49","slug":"la-nostra-storia","status":"publish","type":"page","link":"https:\/\/www.laburrasca.it\/en\/la-nostra-storia\/","title":{"rendered":"Our Story"},"content":{"rendered":"

Since 1984, a culinary story in Florence<\/h1>\n\n\n\n
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La Burrasca was founded in Florence in 1984<\/strong>, with an identity deeply rooted in Tuscan cuisine and in the simple pleasure of gathering around the table.<\/p>\n\n\n\n

Over the years, the restaurant has changed, evolved and gone through different chapters, while always remaining connected to its origins.<\/p>\n\n\n\n

Today, that story continues with a new vision.<\/p>\n\n\n\n

Our cuisine begins with Tuscan and Italian tradition<\/strong>, meets the flavours of the Mediterranean<\/strong> and interprets them through a contemporary perspective<\/strong>, with technique and creativity always at the service of the ingredients.<\/p>\n\n\n\n

We look for quality products, careful preparation and recognisable flavours, bringing to every dish something of our experience and our own way of understanding cuisine.<\/p>\n\n\n\n

La Burrasca is an intimate restaurant, with a welcoming setting, a warm atmosphere and an open kitchen<\/strong>. A space that allows us to create a closer connection with those who choose to dine at our table.<\/p>\n\n\n\n

Shaping this new chapter of La Burrasca are Xhesi and Alban<\/strong>.


Xhesi<\/strong> began shaping his professional path over seven years in the kitchen of a Tuscan restaurant, where he deepened his knowledge of tradition, cooking techniques and, above all, respect for the ingredients.<\/p>\n\n\n\n

His desire to grow and refine his skills later led him to ALMA \u2013 The International School of Italian Cuisine<\/strong>, where he completed his training.<\/p>\n\n\n\n

His journey continued in the world of fine dining with an experience at Da Gorini in San Piero in Bagno, awarded one Michelin Star<\/strong>, where he encountered a cuisine defined by technique, precision and research.<\/p>\n\n\n\n

He then moves to Florence, where he spends two years as Executive Chef at Posh Firenze<\/strong>.<\/p>\n\n\n\n

These experiences have helped shape his cuisine today: Tuscan and Mediterranean, reinterpreted with a contemporary approach<\/strong>, with particular attention to the quality of the ingredients, culinary techniques, and the balance of flavours.<\/p>\n\n\n\n

By his side is Alban<\/strong>, a close friend and today the manager of La Burrasca.
\n\n
With a decade of experience in the restaurant industry <\/strong>, Alban began his career in front-of-house service, first as a waiter and later as a manager. His daily interaction with guests has allowed him to develop a deep understanding of service, hospitality, and the importance of creating a warm and welcoming experience.<\/p>\n\n\n\n

Over the years, he has complemented this experience with a great passion for the world of wine<\/strong>, deepened through encounters and experiences in the wineries of the Florentine area.<\/p>\n\n\n\n

For Alban<\/strong>, every wine is an opportunity to complement a dish and help guests discover new pairings.<\/p>\n\n\n\n

After years dedicated to training, hospitality and professional growth, Xhesi<\/strong> and Alban<\/strong> chose to bring their experiences together and turn a close friendship into a shared project.<\/p>\n\n\n\n

Today, they lead La Burrasca<\/strong> together, bringing together everything they have learned over the years: Xhesi<\/strong> through his cuisine and his search for quality ingredients, Alban<\/strong> through service, hospitality and wine culture.<\/p>\n\n\n\n

Two different paths, a great friendship and a shared vision: to create an experience where cuisine, wine and hospitality come together to tell one story.<\/strong><\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
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\"\"<\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n

La Burrasca was founded in Florence in 1984<\/strong>, with an identity deeply rooted in Tuscan cuisine and in the simple pleasure of gathering around the table.<\/p>\n\n\n\n

Over the years, the restaurant has changed, evolved and gone through different chapters, while always remaining connected to its origins.<\/p>\n\n\n\n

Today, that story continues with a new vision.<\/p>\n\n\n\n

Our cuisine begins with Tuscan and Italian tradition<\/strong>, meets the flavours of the Mediterranean<\/strong> and interprets them through a contemporary perspective<\/strong>, with technique and creativity always at the service of the ingredients.<\/p>\n\n\n\n

We look for quality products, careful preparation and recognisable flavours, bringing to every dish something of our experience and our own way of understanding cuisine.<\/p>\n\n\n\n

La Burrasca is an intimate restaurant, with a cosy setting, a warm atmosphere, and an open kitchen<\/strong>. Its intimate scale allows us to build a more personal connection with everyone who chooses to sit at our table.

Bringing this new chapter of La Burrasca to life are Xhesi and Alban<\/strong>.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Xhesi<\/strong> built his professional path over seven years in the kitchen of a Tuscan restaurant, where he deepened his knowledge of local tradition, culinary techniques and, above all, respect for the ingredients.<\/p>\n\n\n\n

His desire to grow and refine his skills later led him to ALMA \u2013 The International School of Italian Cuisine<\/strong>, where he completed his training.<\/p>\n\n\n\n

His journey continued in the world of fine dining with an experience at Da Gorini in San Piero in Bagno, awarded one Michelin Star<\/strong>, where he encountered a cuisine defined by technique, precision and research.<\/p>\n\n\n\n

He then moves to Florence, where he spends two years as Executive Chef at Posh Firenze<\/strong>.<\/p>\n\n\n\n

These experiences have helped shape his cuisine today: Tuscan and Mediterranean, reinterpreted with a contemporary approach<\/strong>, with particular attention to the quality of the ingredients, culinary techniques, and the balance of flavours.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

By his side is Alban<\/strong>, a close friend and today the manager of La Burrasca.

With over a decade of experience in the restaurant industry<\/strong>, Alban began his career in front-of-house service, first as a waiter and later as a manager. His daily interaction with guests has allowed him to develop a deep understanding of service, hospitality, and the importance of creating a warm and welcoming experience.<\/p>\n\n\n\n

Over the years, he has complemented this experience with a great passion for the world of wine<\/strong>, deepened through encounters and experiences in the wineries of the Florentine area.<\/p>\n\n\n\n

For Alban<\/strong>, every wine is an opportunity to complement a dish and help guests discover new pairings.<\/p>\n\n\n\n

After years dedicated to training, hospitality and professional growth, Xhesi<\/strong> and Alban<\/strong> chose to bring their experiences together and turn a close friendship into a shared project.<\/p>\n\n\n\n

Today, they lead La Burrasca<\/strong> together, bringing together everything they have learned over the years: Xhesi<\/strong> through his cuisine and his search for quality ingredients, Alban<\/strong> through service, hospitality and wine culture.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Two different paths, a great friendship and a shared vision: to create an experience where cuisine, wine and hospitality come together to tell one story.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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DISCOVER THE MENU<\/a><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Dal 1984, una storia di cucina a Firenze La Burrasca nasce a Firenze nel 1984, con un\u2019identit\u00e0 profondamente legata alla cucina toscana e al piacere semplice dello stare a tavola. Nel corso degli anni il ristorante \u00e8 cambiato, si \u00e8 evoluto e ha attraversato nuove fasi, senza mai perdere il legame con le proprie origini….<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_titles_title":"La nostra storia | Cucina, Vino e Ospitalit\u00e0 \u2013 La Burrasca","_seopress_titles_desc":"Scopri la storia de La Burrasca a Firenze: dal 1984 a oggi, il percorso di Xhesi e Alban tra cucina toscana contemporanea, formazione, vino e ospitalit\u00e0.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_kad_post_transparent":"","_kad_post_title":"hide","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"class_list":["post-188","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/pages\/188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/comments?post=188"}],"version-history":[{"count":35,"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/pages\/188\/revisions"}],"predecessor-version":[{"id":718,"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/pages\/188\/revisions\/718"}],"wp:attachment":[{"href":"https:\/\/www.laburrasca.it\/en\/wp-json\/wp\/v2\/media?parent=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}