If you really want to explore the soul of the city then you have roam around in the city like a local and eat like a local. In this article we are going to explore the soul of Florence through delectable food eateries along with famous tourist places of this city. And believe me these friendly, reliable, and supremely delicious restaurants will welcome you as if you were one of the locals who have been in the know for years.
Vini e Vecchi Sapori
This tiny space packs a flavourful punch for home-style Tuscan food. The rules are strict and clearly stated on the menu outside: no steak, no ice, no pizza and no takeaway. Its first courses – between €8 and €12 – never cease to please, such as the wide, fresh pappardelle with duck ragù, paccheri in saffron and courgette flower cream, or its rib-sticking ribollita (peasant bread and vegetable soup). The main (secondi) offerings are robust, such as Livorno-style tomato-rich cod baccalà(breaded and pan fried), roasted pork and veal loin, or peppery wine beef stew peposo with roast potatoes and seasonal greens – and most are under €15. Advance reservations are essential.
Trattoria Sergio Gozzi
A lunch-only spot, this is a great refuge from the crowds. It’s in Piazza San Lorenzo, at the foot of the Medici Chapels and the leather stalls lining the historic Mercato Centrale. A local institution touting a menu of Tuscan-influenced daily specials such as ribollita, summer panzanella salads, arista (oven-roasted pork), herbed coniglio porchettato (rabbit), potato topini and simple pastas either dressed in tomato or a slow-cooked hunter’s meat ragù.
On one of Florence’s most beautiful squares, is the unique Osteria Il Magazzino run by Luca Cai, a former photolithographer who became a chef. With Il Magazzino, Luca has transformed Florence’s signature street food lampredotto (a dish made from the fourth stomach of the cow) serving it in several ways, from fried meatballs to stuffed in ravioli and topped with heritage sweet-onion sauce or in tempura, nodding to Luca’s time spent teaching Tuscan cuisine in Japan. For offal refuseniks, there are luscious pastas, notably pillowy-soft gnocchi with candied tomato and thick pici pasta with kale pesto.
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