We had several meals that were special, two of which needed reservations prior to our arrival. Truly, it was the first thing asked when we arrived. But let’s get to our meals.
The first one I’m going to talk about is Trattoria L’Oriuolo.
Their mission is traditional flavor with a Tuscan touch. The restaurant prepares classic recipes of Florentine cuisine and of the peasant tradition. Simple ingredients once considered poor are being rediscovered as genuine, rich and traditional and culture. But enough words, lets see the food.
For a number of months, I’ve been drinking white wine that has bubbles or considered sparkling. I’m not talking about champagne, but there are other sparkling wines but in Italy, Proseco is theirs and I had a glass with my meal. Eric and Adrienne shared a bottle of red wine.
We had bruschetta as a starter and we talked………..why is this the first time we’ve ordered it during our trip? It’s simple, tasty and cleanses the palate. I see more in our future!
There was one reason for selecting this restaurant: Bistecca alla fiorentina, steak Floratine-style. What does that mean? It is a loin steak on the bone cooked on a grill until rare. The meat is aged for at least two weeks in cold rooms and must be at room temperature at the time of cooking. Eric had been thinking and drooling about this experience ever since our trip was being planned. Once you order the Floratine steak, it is brought out to the table with a scale and the weight will determine what price you are paying. Once you agree to the cut and weight, it goes back into the kitchen.
The unseasoned meat is turned once, cooking it about 3-5 minutes per side. Finally, it is cooked ‘standing’ on the side of the bone for 5-7 minutes until the traces of juice disappear from the bone. Then it comes to the table.
They also ordered a side dish of greens.
They both loved it. It’s not my thing. Instead I ordered this pasta with beef short ribs. I LOVED my choice. The pasta was cooked perfectly with a bit of chew, the meat was tender and the sauce spot on.
We had NO room for dessert. Surprised?
One day for lunch, we stopped at Da Pinocchio.
It is in the heart of the historic district and their menu is typical of Tuscan dishes. Several locations in Florence had this type of seating. Great for when the weather is dicey. You’re outside, but then again, you’re not exposed.
The dish below was something recommended we look for while in Florence, one of their specialties as a starter. Come on…….hot, fried dough, spreadable cheese and prosciutto. What’s not to like?
For our meals, Eric went traditional, pasta with meat sauce.
On that day they had a special with chicken (half of a cockerel, young male chicken, less than 1 year), accompanied by fries – my choice.
Adrienne – she needed a salad with a protein added
We were stuffed – no desserts with this meal. However……..there were a number of Pinocchios inside and they were begging to be included in my post.
Our last reservation in Florence was for La Giostra.
Their brick arches of the sixteenth century and the historiate walls where the horses of a nearby carousel once rested, now houses 16 tables where new stories begin every night. More than 25 years ago this family came together to share their family traditions and ancient recipes with the people of Florence. Obviously, you needed a reservation when only 16 tables exist. Luckily we had one.
By this point, it was evident that if we wanted dessert we were going to have to forgo a starter. So when this showed up at our table, we said ‘No, we didn’t order this’. She explained that everyone received this. There is bruschetta on the plate but when we asked what the other items were……..we couldn’t fathom their Italian explanation. No matter, we ate them all and we were happy.
This was the second time they ordered the Floratine steak – and were very happy with what came to the table. A few veggies were part of the platter.
I ordered one of their dishes they are known for – Ravioli fatti a mano con Peccorino di fossa e Pere Williams. Or, homemade ravioli filled with Peccorino cheese and William pears. There were other ravioli fillings but I went with a local dish.
I’ll be honest – not my favorite filling. I ate most of the ravioli and Eric shared pieces of his steak that were cooked more to my liking. But hey – that’s what going to new areas and ordering new things is about. Hopefully there are more ‘wins’ in the positive column.
Desserts? Yep we each ordered one.
We really enjoyed our time and experience at this restaurant and would definitely recommend anyone planning a visit to Florence – book this place!
Darden Travels 