Before attaching his byline to more than 60 restaurants in America, Chef Fabio Viviani was a successful Florentine restaurateur and a Top Chef competitor. While he didn’t win the top prize, he did earn a badge that foreshadowed his meteoric success — Fan Favourite. Viviani admits that he didn’t enter the culinary world at age 11 in his native Florence, Italy, because he was especially passionate about cooking. “I just found a job in a bakery, baking pies, making bread. I took it to make a little money for myself and to help the family,” he says. “If I would have found a plumbing job, I would have been a plumber.”
Taverna Toscana, his Bradenton outpost, opened in May 2024 and nestled in a beautiful space owned by SUNZ Insurance, the restaurants was developed in partnership with Bradenton entrepreneur Steve Herrig and BABB Hospitality. Hues of gold, burgundy and green adorn the floors with geometric tiles, the banquettes in colourful fabrics and the walls. Much like Tuscan cuisine, the room is inviting and full of interesting details. The menu, expertly executed by Executive Chef Clay Thompson, pays homage to Italian traditions while ushering in modern takes on regional standards. Dining with good friends after a day of golf, they introduced us to their local Taverna Toscana.
Chef Fabio Vivani
Warm Pecorino Parker Rolls with toasted sesame seeds, olive oil, salted honey butter and chives
Bite size portion of Parker Roll with honey butter
Roasted Beet Salad
Caesar Salad with oven roasted tomatoes and Parmesan croutons
Antinori Supertuscan by Il Bruciato
Truffle Mushroom Roman Pizza with Woodland Mushrooms, Truffle Cream,
Mozzarella and Crispy Rosemary
Grilled Octopus with crispy marble potatoes, shaved shallots,
celery and charred lemon sauce
Fabio's Wagyu Meatball with whipped Ricotta, Tomato Suga, Basil, Olive Oil and Crostini
Shrimp Fra Davalo with Bucatini
Fabio's Wagyu Meatballs
Makes 2 large meatballs
Recipe courtesy of chef Fabio Vivani
Wagyu Beef Meatballs:
1 lb Ground Wagyu Beef
1/2 cup finely chopped onion
1 tbsp minced garlic
1/2 cup grated parmesan cheese + 2 tbsp, divided
1/2 lb ricotta + 2 tbsp, divided
1 cup chopped basil, with stems removed + leaves for garnish
1 large egg
3/4 cup Panko
3/4 cup whole milk
Kosher salt and cracked black pepper to taste
Tomato Sauce:
2 tbsp cooking oil
2 28 oz. cans San Marzano crushed tomatoes
2 tbsp tomato paste
1 tbsp sugar
3 cloves garlic, peeled and finely sliced
2 tbsp extra virgin olive oil
Salt and pepper to taste
Add the cooking oil, salt, pepper and garlic in large pot. Cook until the garlic is golden brown and add in tomatoes. Cook on high until the sauce begins to boil then reduce to medium heat and continue to stir. Remove from heat and add the tomato paste, sugar, olive oil and basil, taste and add additional salt and pepper if needed. Keep warm until required.
Combine the panko and milk in a small bowl and saturate well. In a large metal bowl, add the ground wagyu, onions, garlic, saturated panko, egg, basil and ricotta and mix well with hands then add the parmesan and ricotta. Form the mixture into large meatballs and set on cooking sheet, then refrigerate for 1 hour. Preheat the oven to 350°F. Bake the meatballs for 15 minutes until cooked through, although the internal temperature should read at least 165°F. Place the meatballs in the tomato sauce and simmer on low heat for another 30 minutes.
To serve, transfer the sauce to 2 warmed plates, and place a meatball on top of each. Garnish with parmesan cheese, a dollop of ricotta, and garnish with basil leaves. Serve immediately.
Fabio'a Short Rib Lasagna
Serves 8
Recipe courtesy of chef Fabio Vivani
For the Short Rib Braise:
4 lbs short rib meat, removed from the bone, and diced 1/2-inch thick
4 garlic cloves, minced
1 tbsp sage, chopped
1/2 cup tomato paste
3 quarts beef broth
2 tbsp olive oil
2 onions, cut into small dice
1 tbsp rosemary, chopped
5 bay leaves
2 cups red wine
For the Bechamel:
1 whole nutmeg, freshly grated
1/4 lb unsalted butter
1 cup Montasio cheese
1 quart whole milk
2 bay leaves
1/4 lb all-purpose flour
salt and pepper
1 lb grated Grana Padano
3-4 boxes lasagna pasta, cooked
For the Bolognese:
Preheat the oven to 300°F. In a large pot, cook the short ribs over high heat until browned, ensuring to cook in small batches to let the meat brown instead of steam.
Remove the browned ribs to a plate, then set aside. Using the fat rendered from the short ribs, sauté the onions until translucent. Add the garlic and cook for two additional minutes. Add bay leaves, rosemary, and sage, then cook for a minute. Add the tomato paste and cook for another four minutes. Add the red wine and reduce by 3/4. Add the short ribs back into the pot with any saved juices. Cover with aluminum foil and bake for two hours. Remove from the oven and let cool to room temperature.
For the Bechamel:
In a pot, slowly bring the whole milk, bay leaf, and grated nutmeg to a simmer. In another big pot, melt the butter over medium heat. Once the butter has melted, add the flour and stir to make a roux. While whisking, slowly pour in the milk.
Add the Montasio cheese and whisk slowly until thickened. Once thick, keep cooking over low heat for 10 minutes. Turn off the heat and let cool to room temperature.
To Build the Lasagna:
In an 8×16-inch dish, begin the layering process by covering the bottom of the dish with a thin layer of Bechamel. Top with lasagna sheets, but be careful not to overlap them too much.Add a layer of the short rib mixture, then top with a layer of Bechamel. Add a cup of Grana Padano. Begin the layering process again until the lasagna is level with the top of the dish. Finish the lasagna with the same layering, but leave off the pasta. Cover with aluminum foil and bake at 400 degrees for 45 minutes. Remove the foil and cook for another 15 minutes to brown the cheese. Allow to rest for 10 minutes before serving.
