Travel Reference
In-Depth Information
( 055 239 95 44;
www.florencepalace.com
;
Borgo San Frediano 5; d from €379; )
This
extraordinary old
palazzo
is the stuff of dreams. The 12 suites, which occupy four floors
with the family's private residence wedged in between, are vast and ooze elegance, featur-
ing authentic period furnishings, rich fabrics and Bulgari toiletries. The 360-degree city
view from the rooftop is magnificent and unforgettable.
Eating
Quality ingredients and simple execution are the hallmarks of Florentine cuisine, climax-
ing with the
bistecca alla fiorentina,
a huge slab of prime T-bone steak rubbed with olive
oil, seared on the char grill, garnished with salt and pepper and served beautifully
al
sangue
(bloody).
Other typical dishes include
crostini
(toasts typically topped with chicken-liver pâté),
ribollita
(thick vegetable, bread and bean soup),
pappa al pomodoro
(bread and tomato
soup) and
trippa alla fiorentina
(tripe cooked in a rich tomato sauce).
As equally an attractive option as the city's many restaurants is its wealth of
enoteca
-
wine bars serving tasting platters of cheese, salami and cold meats as well as, quite often,
full meals.
In between meal times, if you're absolutely desperate to dine, the historic cafe- restaur-
ants on Piazza della Repubblica serve food all day (at a price).
TRIPE: FAST-FOOD FAVOURITE
When Florentines fancy a fast munch-on-the-move, they flit by a
trippaio
- a cart on wheels or mobile
stand - for a tripe
panini
(sandwich). Think cow's stomach chopped up, boiled, sliced, seasoned and
bunged between bread.
Those great bastions of good old-fashioned Florentine tradition,
trippai
still going strong include
Sat & Sun) tucked down an alley next to Dante's Chiesa di Santa Margherita. Pay up to €4.50 for a
panini
with tripe doused in
salsa verde
(pea-green sauce of smashed parsley, garlic, capers and an-
chovies) or garnished with salt, pepper and ground chilli. Alternatively, opt for a meaty-sized bowl
(€5.50 to €7) of
lampredotto
(cow's fourth stomach that is chopped and simmered for hours).
TOP OF CHAPTER
