Red Wine

Family friendly- Kids are welcome

Nearby Public transport

Nearby public transport

Street Parking

Street parking

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It is very accessible via public transport.

Florentine’s Autumn Delicatessens.
To begin with, I suggest to start with a wonderful Black Cabbage Bruschetta drizzled with New Oil.
In Tuscany, the harvest of grapes and olives take place during the month of October. The harvested and freshly pressed olives give birth to what the locals call: New Oil.
*New (olive) Oil taste different, kind of spicy, peppery.  It's a sassy olive oil that grabs attentions with its bite, an attribute that disappears as it ages.
Tuscan Extra Virgin Olive Oil is considered one of the best in the world for both its delicious properties (smell and flavour) and its health benefits.
Being a passionate  connoisseur of this product I couldn’t start a menu without this delight.
For the first course I recommend another of Florentine’s healthy, wholesome dishes, the fragrant Tomatoes Bisque and Bread Soup, with Basil and, you guessed it, New Oil!
This meal was once considered by Tuscans to be the food of the poor. This was due to its few humble ingredients, but make no mistakes, behind its humility, hides one of the richest and flavorful local creations.
We continue with the local dish of Lampredotto and Leaks. Lampredotto, comes from the stomachs of cows, similar to tripe, and if it's cooked as it should, will give the lucky ones eating it a sense of paradise like experience.
And what better way to end this delicious dinner than with a classical Iris Emblem Dessert, the Florentine’s Sweet Grape Focaccia.
This dessert’s aroma will transport you back on the hills of Florence, in the vineyards between rows of sun ripe grapes. There is nothing quite like La Schiacciata con l’uva.

*The purple iris is the symbol and emblem of Florence.

It is very accessible via public transport.

Per iniziare propongo una bella bruschetta con cavolo nero e 'olio novo'. Ad ottobre in Toscana, oltre alla vendemmia dell’uva, vi è la raccolta delle olive per la produzione dell’olio nuovo. L’olio extravergine di oliva toscano è considerato uno dei migliori al mondo, sia per proprietà organolettiche che per quelle curative. Ebbene, essendo una cultrice di tale prodotto, non potevo non cominciare un menù senza questa delizia. Come primo piatto procederei con un altro tipico e sano piatto fiorentino, una profumata pappa al pomodoro, basilico e chiaramente… olio novo. Questo piatto nasce in Toscana come piatto dei poveri, in quanto composto da pochi e poveri ingredienti, in realtà è proprio l’umiltà e la salubrità dei suoi ingredienti che fa la sua ricchezza. Per secondo non può mancare un succulento e gustoso lampredotto con i porri. Il lampredotto è una parte dello stomaco del bovino che, se cucinata a dovere, regala a coloro che hanno il piacere di mangiarlo, esperienze paradisiache. Per concludere questa deliziosa cena gigliata, il giglio è il tipico fiore raffigurato  nello stemma di Firenze, non può mancare un dolce che rallegri il nostro palato e che  ci conduca attraverso i suoi profumi fra i filari d’uva delle colline fiorentine… la schiacciata con l’uva!


Sweet Autumn in Florence

Black Cabbage Bruschetta drizzled with New Oil

Starter

Tomatoes Bisque and Bread Soup, with Basil and New Oil

Lampredotto and Leaks

Main course

Florentine’s Sweet Grape Focaccia

Dessert

You will enjoy red wine

Drinks

Rustic Goodness

From Farm to Mouth

Italian

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

I believe that food has the great ability to communicate. Sharing traditional meals with the locals will not only nourish and delight the body but will enrich ones understanding, knowledge and over all experience in an intimate and permanent way.
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Credo che il cibo abbia una grande capacità comunicativa. Mangiare un buon cibo in compagnia della gente del luogo che stiamo visitando equivale a nutrire piacevolmente il corpo e la nostra conoscenza ed arricchire indelebilmente il nostro bagaglio culturale. 

Sweet Autumn in Florence

Other experiences by Tiziana

Dinner

Dinner