Osteria de'Cicalini In Firenze

15/03/2024: We loved it ! Well, ok, the bill goes up. But frankly, the chef's cuisine is worth the detour. Complimenti!

15/03/2024: Riesling Alcohol Free Grissini, Tigella with Artichoke, Buffalo Ricotta Montanara with pepper cream, tartlet with pea cream, phyllo pastry and red chard, chickpea pasta with Jerusalem artichoke Amuse bouche: White asparagus, buffalo ricotta, paprika chips Bread with flax seeds Maurino Oil Puffed bread Entree: Raw and cooked in season, passion fruit sorbet, fig molasses Savory: Artichoke in cooking oil, crispy bread chips and orange praline on cream Tortellini filled with parmigiano reggiano, beetroot, truffle, honey Pepper stuffed with bread, raisins, pine nuts with pepper reduction and pecorino cream Mocktails: Lime cordial and orange vermouth Piscosour Pre-dessert: Hazelnut biscuit, lemon sorbet, lemon sugar, lemongrass sauce and mint Sweet: Mix of Babà sponged with alchermes and Florentine zuccotto filled with dark chocolate, buffalo ricotta. Most impressed by the first part of the menu, with the asparagus standing out above all the rest, which in any case was perhaps made with simple but quality materials and with extreme technique. In extremis surpassed by the sweet due to the hint of salt. The absolute strong point is the service, both with the waiters and directly with the chef, with whom we discussed the vegetarian menu and the dish I liked the most for a few minutes.