People frequently ask, “what’s the difference between a trattoria, ristorante and osteria?” Trattoria Cammillo is one of those places you just intuitively know it falls in a different category as an institutional Florentine keepsake. To answer your question however, Trattoria is where you eat home-cooked food, family-style service at blue-collar prices, Ristorante is white table cloth with higher quality food and service and usually better wine selection. Osteria used to be a place like a tavern where you’d just go to drink and have simple food, and historically where you could sleep too like an Inn, the original name for Osteria roots from Hostaria. Continue Reading →
After all the random articles on the best restaurants in Florence I have scattered around, I thought to compose one whole article dedicated to where to eat in Florence- including street food, coffee shops, gelato joints and links to other guides I have composed in case you’re curious for more. These are my picks for the best non-touristy restaurants in Florence which are respected by locals, run by passionate chefs/cooks and are staffed with people dedicated to serving and showcasing consistently delicious, quality food in Florence. Continue Reading →
if you are a first time visitor of my blog, I’m a Florence-based American food blogger but recently spent a month in Bologna to research the local food scene and cuisine. This is my guide to eating & drinking in Bologna (this will be updated when need be- so bookmark it!) Continue Reading →
It’s been a while since I’ve posted a recipe and have been reluctant to do so amidst all the chef-quality blogs and professional food photographers out there! But I thought hey! why not? There is no end-all, be-all food blog, right? There’s space even for humble soups!
I used to hate soups and hate making them, until I learned some secrets and tips that one of my dear chef friends (Melissa Miranda, who used to cook at Vivanda in Florence and now does fascinating Fillippino/Italian fusion pop-ups via Il Vizietto) and Florentine cooks taught me. Mostly, I learned to bundle aromatic herbs and throw into stock pot and/or Parmesan rinds (Heather of Merry Feast recently wrote a great post about not wasting Parmesan rinds), not tossing kale stalks, using sale grosso (chunkier, kitchen salt) to help make a soffritto sweat out flavor, and if adding dry cannellini beans, to not cook them at a roaring boil otherwise they’ll blister/wrinkle. Also, another trick I love to making a better textured soup is to use an immersion blender to blend a corner of the soup, not all of it but just enough to give a puree’ base.