— L'esperienza
The story behind
the fire.
01 · Heritage
From Taranto to Miracle Mile.
450 Gradi was born of the Italian South — a kitchen built around the slow, patient discipline of fire. From Maspalomas and Las Palmas, through Taranto and now to Miami, our table travels with the same ingredients, the same hands, the same uncompromising obsession with provenance.
In Coral Gables, that discipline meets the cosmopolitan cadence of Miracle Mile — a meeting place for the city's food-literate, the visiting connoisseur, and the curious diner who came for pizza and stayed for the carbonara.
02 · The Fire
Four-hundred-and-fifty
degrees, exactly.
Our wood-stone oven is the oldest tradition in the room. We ferment every dough for forty-eight hours and bake at four-hundred-and-fifty degrees — the precise temperature where flour, salt and water transform into a crust both pillowy and crisp, charred and yielding.
48h
Slow ferment
450°
Stone oven
00
Italian flour
03 · The Theatre
Plated, presented,
performed.
Carbonara finished inside a wheel of pecorino. Pappardelle revealed under a pizza-dough hat. A whisper of 24kt gold leaf, applied by hand, tableside. At 450 Gradi, the kitchen comes to you — and the room becomes the show.
04 · Provenance
Premium ingredients, no shortcuts.
Black truffle from Umbria. Prosciutto di Parma aged at altitude. Burrata flown in weekly. Prime tenderloin and twelve-ounce ribeye, butchered to order. The list is short because the standard is high.
