Casa del vino was love at first sight: hidden behind the San Lorenzo market stalls with it’s ‘vetrina’ filled with delicious crostini, timeless wood carved décor and marble counter top. Every morning Nicoletta and Lucilla prepare the ingredients for the toothsome ‘paninis’: salsa verde, herbed chickpea & baccala’ [salted cod] salad, ‘insalata di trippa’, etc. Read More…
Wine Bar Le volpi e l’uva
4Florence has many wine bars. Le Volpi e l’Uva is one that should not be missed. Take your seat at the bar or on the terrace, and choose from a weekly changing degustation menu of French and Italian wines. Apart from a collection of more acclaimed wines, you can also find an interesting selection of smaller winemakers. The quality and ‘off the beaten track’ selection is what makes this place so special. Ciro Beligni and this two associates tour the country in a search for exceptional wines.
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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 Catch of the Day
6It’s not easy to find a good place to eat seafood in Florence. ‘The catch of the day’ is all about freshness. Finally I can enjoy a wonderfully prepared ‘merluzzo’ in my neighborhood. 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…
J.e.f.: Rebel with a cause
1Jason Blanckaert is a culinary bad boy. He earned his Michelin Star in his twenties, and left it behind to go on his own with J.e.f. To open a restaurant in the midst of a recession is a ballsy move. But as with everything, Jason defies convention, trusts his gut and never looks back. Read More…
‘Ino: Something special in between
13My daily ritual usually involves a sandwich. Walking around Florence you will be tempted by a plentiful display of them. But if you can save your appetite, walk towards ‘Ino in Via dei Georgofili. Read More…
iO Osteria Personale: Rookie of the year!
3A new beginning. It’s a wonderful feeling. Walking around Florence, it’s not the first thing that comes to mind. But sometimes, when it hits you, you feel reborn. Your perspective changes. And my view on Florentine dining changed last week. Read More…
Eating with the Gozzie Bros.
3Hidden behind the leather market stalls in Piazza San Lorenzo, it is very easy to walk past Trattoria Sergio Gozzi without even noticing. This is probably one of the reasons why this eatery maintained it’s delightful authentic and old-fashioned atmosphere [the dark wood and marble-top dining tables are the original ones from the early 1900s]. If you are craving a hearty and genuine home cooked meal, Sergio Gozzi should be on the top of your list. Read More…
A happy meal at Lungarno23
0I love hamburgers. And judging by the enthusiastic crowd, I am not alone. At Lungarno23, you’ll be tempted by a list of 100% organic, delicious gourmet burgers topped with some Italian favorites such as Cinta Senese pancetta, Tropea onions, black olive tapenade, truffle or porcini mushrooms. Read More…
Santo’s gold rush
4This week I was really excited to shoot at one of my favorite restaurants. Il Santo Bevitore serves inventive Mediterranean plates in a lively atmosphere. This month the chefs created a delicate new menu in honor of the ‘Denaro e Bellezza’ exhibition in Palazzo Strozzi. In typical Santo Bevitore fashion, the dishes are deliciously inviting, but for this occasion, embellished with a dash of gold dust. Read More…
