Usually I post about food but I wanted to start by sharing my experience with a monthly community event which I’ve been really enjoying- hopefully you’ll start attending too! Linda and Steve from the Beehive in Rome have brought their monthly open-mic like storytelling sessions from Rome to Florence, and every month at Todo Modo (lovely bookshop cafe with stellar wines) there is a theme in which stories are centered.
Last night’s theme was superpowers- I was late so didn’t get myself organized in order to sign-up for a story. But I wanted to tell it somehow. Continue Reading →
Unless you will be munching with your family or friend’s family this Sunday (Pasqua) and Monday (Pasquetta) in Florence, then you might find this post useful. If you happen to be going to someone’s home for Easter, don’t forget to pick up a chocolate egg- preferably from Vestri in Piazza Salvemini if at all possible. You can never have too much chocolate on Easter, right?
Not all restaurants in Florence are closed on Pasqua or Pasquetta, in fact some of them drum up really special menus for the occasion. And not all will have special Easter menus- which I note in my suggestions.
Here are 10+ ideas for where to eat in Florence worth considering for your Easter Sunday and/or Monday meal. Plus links to dining outside Florence and food blogs to create some Italian Easter food at home.
Eater just published my top 10 picks for the best new restaurant openings from 2017– some of them are on this list but in case you’re looking for more ideas! For sure open from this list is Trattoria Moderna for Monday Pasquetta for dinner, Osteria dell’Enoteca for Easter, Massimo Bottura’s Osteria at Gucci Garden (open both Sunday and Monday- no special menu), Bottega Conviviale (Monday closed at lunch but open Lunch & Dinner on Easter, regular menu) and Ristorante Tehran for authentic Persian food in the center in case you’re craving international flavor as well as Ararat (Georgian and Armenian fare). Addresses and phone numbers in the Eater guide map linked!
Sant’Ambrogio to me is the city’s culinary landmark. It has the daily food market and some of the best restaurants in the city. Personally, this is where the heart of Florence’s food culture beats and where I learned the bulk of how to cook Tuscan food, gleaning secrets from fellow shoppers and my favored purveyors. In Sant’Ambrogio, you find the institutions boasting Florence’s gastronomic specialties like cafe & bakery Nencioni, the pop & son run street cart of Via de’ Macci who does lampredotto & tripe, a couple wine treasure chests like Sosta de’ Papi and Enoteca Sant’Ambrogio, Gilda’s vintage accoutered sweet & soulful Tuscan restaurant, Marco’s Semel and his signature panini and of course Fabio Picchi’s Cibreo empire.
One of the best parts about this quarter is being a bit off the beaten path, one can relish in a slice of Florence without the crushing crowds. This is why I choose my gourmet market tourto taste around here- to give visitors a chance to experience not only great food but genuine culture. Continue Reading →
Curious Appetite is at it again- eating way too much for the sake of important journalism! Hey, it’s a hard job but someone has got to do it!
This was one of my favorite commissions yet, not to mention one of the proudest moments in my career. While I mostly rag on Florence’s dining scene, I definitely come to her defense when people say “A Firenze si mangia male” perche’ e’ troppo turistica” (Food sucks in Florence thanks a lot to mass tourism). Yes, Florence’s tourism problem is getting out of hand and with very haphazard approaches towards addressing it, but there are indeed valid gems still worth eating at near Florence’s major attractions.
Between researching stops for my progressive dining tour in Florence and eating out (aka my favorite thing), I have come to find the restaurants in Florence who serve excellent pasta- so I wrote a dining guide all about if for Vogue Magazine.
My first job in Italy involved assisting & translating cooking classes. We made fresh pasta during every lesson, taught by a little Italian nonna who didn’t speak English. It was one of the most fulfilling jobs I ever had- I was able to put my Italian language to use which I spent years at University learning plus doing something with my passion for cuisine.
After doing who knows how many lessons and rolling out pasta, making tagliatelle, gnudi and tortelli- I sort of became discerning about my pasta. Now I prefer tagliatelle from paper thin sheets, even if I’m not sure if this is the “right” way. I can’t stand if tagliatelle strands are thick (in height) and I can’t explain how, but I usually can tell when fresh pasta is made in-house or when they have bought it from a industrial pastificio. I love making pasta at home just as much as I love eating pasta. Now on to pursuing an independent career, I still learn pasta secrets from the local culinary expertson the pasta making classes I help arrange.
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