As soon as I walk in I am greeted by Serafino Sanesi, proud owner of the Antica Trattoria. He is a tall man with a friendly smile. He started working in his mother’s trattoria at age 11, and he hasn’t had one day of regret. Today you can find him at the register where he greets his customers with warm hospitality. At his trattoria “la cucina e’ rigorosamente casalinga” or “the food is strictly homey”. Read More…
It’s not an Italian Christmas without a Panettone
2In Italy, traditionally you eat a Panettone on Christmas day after a plentiful lunch. It’s a sweet pastry with candied fruits. Even weeks before, the stores and supermarkets are packed with colorfully wrapped panettone. Read More…
A Florentine Classic: Trattoria Mario
2Usually when I see a long waiting line, I make a turn and try my luck some other time. With Trattoria Mario it’s quite another story. Adding yourself to the queue of patient diners is part of the charm. It’s not only the promise of a yummy Tuscan lunch that makes you stand in line. It’s also a place where you feel welcome, not matter if you are a Florentine or a foreigner. Read More…
The World of Fabio Picchi
5When you live in Florence, it is impossible not to know Fabio Picchi. He is the genius behind Cibrèo ristorante, Cibrèo trattoria, Caffè Cibrèo and Il Teatro del Sale. His four eateries are housed on opposite corners of the Sant’Ambrogio food market. It’s where Fabio created his own world of simple Italian cuisine. Four different settings each with their own identity, but united by the mind and taste of Picchi. Read More…
Open on Sunday
3I’m not a fan of Sundays. A few things disappoint: the end of the weekend high; the slower pace of the passeggiata; the city preparing for the week ahead. And the worst part, sparse food options. I get hungry on Sundays. Read More…
Zeb: The quintessential Italian diner
7Before the blog there was the queue. In Italy it’s still the best way to find a great meal. That’s how I discovered Zeb. On an early spring day I joined a line of fifteen urbanites waiting for a coveted seat inside. Read More…
![A history lesson @ Sostanza [il Troia]](http://thecuriouseater.com/wp-content/themes/thecuriouseater/js/tt.php?src=http://thecuriouseater.com/wp-content/uploads/2012/02/sostanza_02_2012_005.jpg&w=620&h=929&zc=1&q=100)
A history lesson @ Sostanza [il Troia]
13A time machine. Florence can feel like that at times. But sometimes, it’s a welcome feeling. A history lesson inside every doorway. Where time stands still and things are the way they were meant to be. Read More…
Cheese tasting @ Fattoria Corzano e Paterno
1Mozzarella and Parmigiano might be Italy’s most legendary cheeses; in Tuscany, Pecorino Toscano rules the scene. Pecorino is made from sheep’s milk [the word for sheep in Italian is ‘pecora’] and is typically produced between November and late June. Today I am super excited to visit acclaimed producer Fattoria Corzano e Paterno: their artisanal cheeses are sought-after by international chefs, cheese lovers and the top restaurants in Florence. Read More…
@ Home @ Galanti
7Two years ago, when I moved into my neighborhood, Gastronomia Galanti in Piazza della Libertà was one of my first great discoveries. Now, I stop by at least once a week to grab lunch with a friend, or to pick up a tasty meal. Read More…
Just like street food
0Lorenzo Ancilli welcomes me with his signature big smile and warm handshake. I instantly feel at home. For the last 43 years ‘lampredotto’ has been his daily breakfast. The Florentines have been eating this kind of tripe since the 16th century. Read More…
