Travel Reference
In-Depth Information
La Cucina is a contemporary reincarnation of the original Garga, the San Frediano trat-
toria that wooed Florentine tastebuds for more than three decades. Run by Alessandro
Gargani, New York chef and son of Giuliano 'Garga' Gargani, it features boldly painted
walls crammed with modern art, another Garga trademark. Reservations are essential at
weekends.
(
055 47 52 86;
www.garga.it
; Via San Zanobi 33r; meals €30)
Top Tip
Fish Friday, Beef Saturday
In the finest of Tuscan dining tradition, many a trattoria address in Florence cooks up a different traditional dish
each day of the week. For the folks at Trattoria Mario (left), Monday and Thursday are tripe days, Friday is fish
and Saturday sees local Florentines flock in for a brilliantly blue
bistecca alla fiorentina
(T-bone steak; €35 per
kilo).
14
Da Nerbone
€
MARKET STALL
Forge your way past cheese, meat and sausage stalls in Florence's Mercato Centrale to
join the lunchtime queue at Nerbone, in the biz since 1872. Go local and order
trippa alla
fiorentina
(tripe and tomato stew) or follow the crowd with a feisty
panino con bollito
(a
hefty boiled-beef bun, dunked in the meat's juices before serving).
(Mercato Centrale, Piazza del
Mercato Centrale;
7am-2pm Mon-Sat)
