Old recipes of Florence's culinary traditions

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We regale you with a typical Tuscan starter consisting of mixed cold cuts such as ham, salami, finocchiona and lard, accompanied by crostini topped with chicken liver pâté. Or a delicate cave-aged pecorino served with apple and Casentino honey. Or a light salad of courgettes, thinly sliced and served with pine nuts, parmigiano cheese and truffle-scented oil.
We roll out and shape fresh pasta for ricotta cheese and spinach cappellacci, which we like to toss in melted butter and aromatic wild sage. We dress our pappardelle with a strongly flavoured Maremman wild boar sauce. And we boil and reboil the typical ribollita bread soup, made with cannellini beans and black cabbage.

But the undisputed show-stealer is the thick-cut Florentine steak, rare-grilled to enhance the flavour and tenderness of the meat. Then there is tasty ossobuco (shin of veal with marrowbone) in a tomato sauce, so tender that you do not even need a knife! And the fillet in a creamy green pepper sauce with a touch of chilli is another excellent option.