La Bottega Di Gió In Campi bisenzio

04/02/2024: Firenze è la patria della buon cucina. Tra i suoi vicoli puoi mangiare bene un po’ ovunque, che sia una schiacciata o una bella bistecca. Ma poi scorgi pseudo trattorie napoletane e pizzaioli improvvisati.. I cosiddetti locali acchiappa Turisti. Vedendo il nome di uno dei piatti più importanti della tradizione Romana su un insegna a Firenze, per di più di fronte all’antico ristorante Paoli, mi ha sollevato più di un dubbio.. ma la mia irrefrenabile voglia di Cacio e Pepè ha vinto. I dubbi ben presto vengono spazzati via, da un odore inconfondibile di Roma e un locale intimo che ben ti accoglie. Senza alcuna dubbio, qui puoi assaporare la miglior Cacio e pepe di Firenze ed è una delle migliori che abbia mai mangiato, Non è classica, molto più cremosa e delicata.. caratteristica del pecorino toscano che è molto più delicato di quello romano. I pici utilizzati sono spettacolari! La pasta è fresca e artigianale.

06/12/2023: Before our first ever trip to Italy I had done research on restaurants. I had a list for Florence. Based on the reviews as well as the gallery pictures I made a reservation for dinner through The Fork. My husband and I had dinner here on 9/4/2023-our first night in Florence. This place is not far from Piazza della Signoria. Our reservation was for 8:00 pm. Cute place and busy. When we arrived I showed our reservation print out to staff who seated us at a lovely table inside. Basket of bread brought to the table. Very good. menu has several options for all. Pasta is homemade. Drinks. My husband ordered a beer-Peroni Gran Reserva. I prefer wine so I got a glass of the Borgo Salcetino DOCG Chianti. Both of us were happy with our drink choices. We ordered a side salad to share. Variety of greens, tomatoes, black olives, cheese. Tasty but just a salad. For entrees I had read so much about this dish that I had to order it. Pici Cacio e pepe al Tartufo. I'm familiar with spaghetti but this pasta is thicker, more dense, more filling. This fresh pasta dish is made with cheese, pepper, and truffles. Lots of truffles. Truffles are a specialty of this place. It was cooked perfectly and good. I must admit however that this thicker pasta was not my favorite. I also discovered I'm not a fan of truffles! My husband ordered the Tagliolini artigianali ai Funghi Porcini e Tartufo fresco. This is a fresh pasta dish with porcini mushrooms and truffles. A nice balance of mushrooms and truffles. He loved it and agreed with me that the thiner pasta was better. Probably because that's what we're used to. After eating all that bread, the salad, and all that pasta-no room for dessert! Added information-looking closely at our plates we noticed it appeared as though the plate had been broken in half and another-with a different design-had been glued to it. But surprise! This is how the plate was designed! Very clever. Hats off to the restaurant! We really enjoyed our first dinner in Florence here. Nice ambiance. Excellent service. Very good food. Cost was a pleasant surprise as we got a discount off our food items by booking through The Fork! Nice. Cost 49.60€/$53.98.