Foraged from local forests, the meaty fungus adds umami earthiness to pasta and other dishes. Whoever thought to add porcini to pasta was genius. We accomplished this goal at Osteria Santo Spirito and were tempted to accomplish it again at Trattoria Mario.Ĭharred on the outside and flavored with both salt and olive oil, our kilo and a half Florentine steak was big enough to share but not so big that we had leftovers. The meat itself comes from grass-fed white Chianina cows raised in Tuscany’s hills and its simple preparation involves salt, pepper and fire.Īfter somehow missing out on Bistecca Fiorentina during our first two visits, eating Florentine steak was our top priority during our most recent visit. Not your typical slab of steak, Bistecca Fiorentina is thickly cut, served on the bone and flame grilled with a charred outside and rare (some would say raw) center. However, this hunk of dry aged Tuscan steak is the number one Florence dish to eat for carnivores with a healthy budget and hearty appetite – preferably with a carafe or, better yet, a bottle of red Tuscan wine. Bistecca alla Fiorentina Our Bistecca Fiorentina at Osteria Santo Spirito was classically prepared and sold by the kilo.Īlthough Bistecca Fiorentina is easily the most famous dish served in Florence, it’s not for everybody. We recommend starting with the following classic dishes: 1. While its signature dishes haven’t reached the global fame of Neapolitan pizza or Roman pasta, the city specializes in a range of classic Tuscan food that may be less familiar to many but equally satisfying to most. Her latest cookbook, Food of the Italian Islands, is available now.Florence is one of the great food cities in all of Italy. Katie Parla is a Rome-based food and beverage journalist, culinary guide, and New York Times best-selling cookbook author. Bring a healthy dose of empathy and patience to every meal.Įater updates this list quarterly to make sure it reflects the ever-changing dining scene in Rome. At some places you may need to call to reserve a table, but be aware many restaurants are still experiencing serious staffing issues and may not have the personnel to consistently pick up the phone. That means you should book your meals as early as possible, a process made easier by restaurants increasingly adopting online booking systems. The city is emerging from the busiest low season yet and bracing for what promises to be record tourism in the coming high season. South of the centro, in an industrial-chic space by the Tiber River, Latta Fermenti e Miscele attracts a younger, budget-conscious crowd of cocktail, craft beer, and natural wine drinkers.Īcross the city, Rome’s winter temps are giving way to spring weather, which is bringing favas and peas along with it. ![]() Meanwhile, cocktail aficionados will find a dynamic bar scene with a view of the Colosseum at the Court, Matteo Zed’s celebrated outdoor terrace in the Palazzo Manfredi, with prices to match the five-star hotel bar location. The new Cesare al Pellegrino serves a tight menu of comforting classics and only opens at lunch for now. In huge news for diners in central Rome, old-school trattoria Settimio al Pellegrino, which closed last year, has been reincarnated by the team at Cesare al Casaletto (also on this list). While some do offer online booking, you’ll have to try your luck by phone elsewhere, including at places so understaffed they aren’t even able to answer the phone some days calling at the very beginning or end of service is your best bet. Consider booking a month ahead for sought-after spots. ![]() Travelers tend to plan their dining itineraries far in advance, meaning last minute reservations are difficult. There are also plenty of international flavors offering a break from the pecorino Romano- and guanciale-laden Roman classics. Their ranks are bolstered by a number of neo-trattorias that take a fresh approach to the classics - just one way young chefs are nudging tradition forward in the Italian capital. Generational trattorias serve a delicious (if predictable) litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. ![]() Roman cuisine is defined by a unique set of ingredients, techniques, and dishes that set it apart from the food of all other Italian cities.
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