Cicalone In Firenze

07/04/2024: Do you want to eat well or do you want to get likes? They are two different things... Retro atmosphere, like the old trattorias were, warm and welcoming. Whoever welcomes you does so with a smile, which is not to be taken for granted, with friendly and professional staff. You eat on beautiful white tablecloths using cotton napkins. An atmosphere from times gone by that is satisfying, forget your cell phone, the walls are thick and the signal is vacant but believe me it is used to enjoy the dishes without distractions. Fine Tuscan cuisine, where flavors reign supreme, wonderful Tuscan crostini (like my mother and grandmother made), tasty first courses and finally perfectly cooked pasta (that doesn't stick to your teeth) and super seasoned. The peposo.. Made as God commands... Too bad foreigners (Americans) don't try what they don't know and stop at chicken.... They don't know what they're missing

05/04/2024: Opened in 1980 by Ruggero Corsi, at the edge of Florence near Porta Romana, this tiny Trattoria is locally loved thanks to a focus on traditional Tuscan cuisine plus an extensive cellar of affordable Wines to match. Not an easy place to walk-in, the L-shaped footprint holding perhaps two dozen diners, guests instead confirm reservations made by phone before occupying wood seats, a pour of house Chianti soon to follow alongside three types of Bread in a basket. Wood-lined with white tablecloths, tables nearly touching, Trattoria Ruggero proposes a seasonal menu focused on history and season, a plate of Charcuterie plus chopped Liver Toast similar to others while a Salad of Chicories finds bitterness balanced by Anchovy Dressing. Predictably offering Tuscan T-Bones served bloody, a sizable cut for six at an adjacent table, those seeking something lighter should consider Tortellini served in clear Broth with depth or hand-cut Tagliatelle served simply amidst Aspargus and Butter. Tempted by another Steak, more affordable than most, it was on the recommendation of neighbors that spoon-tender Roast Pork instead arrived as Secondi with a side of Potatoes, the extra capacity saved for crumbly Cake and a caramelized Apple from the oven soaked in Syrup.