Our trattoria is typically Tuscan, born in 1931, among the oldest of Florence, recognized in 1971 by the grandfather Enzo who over the years has handed down the passion for the restaurant to his son Massimo, which in turn is handing over the children, the chef Aldo and Francesca in the room. We are in the historic center, a few meters from the congress area and the railway, and the restaurant also very suitable for business lunches. The flavors are homemade, great human warmth of the managers, and the clientele numerous, composed of Florentines and tourists, given the location, even congressmen and exhibitors. Aldo prepares excellent traditional Tuscan dishes using the methodologies of the past: long, slow cooking. You can start with the appetizer Enzo e Piero, or mixture of Cinta Senese cold cuts.
Among the first, all strictly local, we advise you to taste the soups like ribollita, farro soup, pappa al pomodoro, or dishes with fresh pasta as tortellacci ricotta and spinach, truffled noodles, tortelli potato at Mugello and the pappardelle with duck. will follow high quality meat: a tender Florentine steak, chopped, and then the chicken cacciatore, Florentine tripe, and Friday fish with salt cod alla fiorentina . Of note zolfini beans, now hard to find in the Tuscan trattorias. To close the typical homemade desserts like the Portuguese milk, tiramisu and panna cotta. The great Tuscan olive oil mill San Casciano used and rich wine list. To note the service of three girls nice and pretty coordinated by Francesca.