“Flor. | born to be wine” between the Darsena and the Navigli of Milan

“Flor. | born to be wine” a Milan, between the Darsena and the Navigli, at Via Vigevano 6, the watchwords are: Natural Wine and Jar Cooking. From a vision by Giuseppe Rizzo and Federico Fiori; when digital meets agriculture.

It was a discreet debut that Flor. made in the panorama of natural wine e cuisine within the landscape of Milan restaurants. Yet the project – which opened its doors in November at number 6 Via Vigevano – confidently aims to play its two essential cards to make a difference: research and quality Flor. is a bistrot where over 300 bottles of natural wine – ranging from well-known names to interesting new arrivals – can be found alongside a careful selection of cured meats and cheeses (Italian and other European) prepared in view and conceived for the aperitif, as well as tasty Italian regional dishes cooked in jars for those who want to linger beyond the first glass.

Flor. stands out with an immediate and spontaneous spirit and is therefore a place capable of being a meeting point and, above all, a forum for discussion about the world of wine and about food, naturally and ethically sourced, of course. Not just a wine bar, a taproom, or a simple aperitif spot, Flor. is the rebirth of the neighborhood store and for this reason the project to open a second, larger venue in a residential area of North Milan is already underway. The project foresees openings in major Italian cities: Verona, Florence, Genoa, to name a few.

Born from the meeting of two contrasting personalities and professional backgrounds, Giuseppe Rizzo on one side, with his decade-long experience in digital (Groupon, trovaprezzi -Mutuionline Group-) and a great passion for natural wine, and Federico Fiori on the other, who has made the production of natural wine his profession, investing in recent years in creating his own wine label, Flor. naturally appears as a space kaleidoscopic and dynamic. Even more so if you consider the team chosen to handle the selection and offering of products: Antonio Intelisano former sommelier at La Capinera in Taormina, Emanuele Romanelli former food and beverage manager at Panifici Longoni e Carmine Colucci former chef de rang at Spazio Niko Romito. Different stories and skills but perfectly complementary to create a close-knit team capable of proposing a new concept aimed at bringing an increasingly broad audience closer to the world of natural wine and artisanal products not only through their direct consumption but also through their communication.

At Flor. a dense calendar of events, courses, tastings, and themed masterclasses is already planned to engage both novices and experts in a place that is a tasting room, but also a story and an experience. All this without neglecting the digital presence, a true immediate communication channel, for a Flor. in continuous update and “ferment.” In fact, if “flor” is the technical term for the layer of yeasts that spontaneously forms in barrels not refilled, a kind of veil under which wine matures and transforms over time, so Flor. will act as an incubator and promoter of an increasingly conscious and responsible consumption of products that, respecting nature, are good for our health while entertaining us.