My mother is an avid reader of foodie magazines, eg. Gourmet Traveller, Vogue Entertainment, Cuisine, Delicious....
For years (decades is probably more accurate) she has been tearing, ripping and cutting out places to eat, recipes to try and styling to emmulate. The styling and the cooking she can do at her leisure in Melbourne, and has done for as long as anyone remembers. Getting the chance to actually test out some of the amazing foreign locations, however, is a relative novelty.
Finally, she is in Italy, the land of her foodie dreams, and for Florence she has come armed with a 2 page spread from two Sydney gentlemen who run a restaurant together, and frequently return to Florence. The article is EXCLUSIVELY about food and is very specific in what to eat at each place.
There are probably about a dozen places mentioned, and we have so far tried at least 8 of them. Their hit rate is eight for eight. Do you know how rare this is?? I want to travel the WORLD with these dudes, they,ve got some serious flair. The bombolini, chocolate millfoglie, panino bollitos with salsa verde, hole-in-the-wall paninoteca, pasta-free trattorias, gelati and chocolates have all been out-of-this-world delicious. And we are a VERY discerning pair of eaters.
For years (decades is probably more accurate) she has been tearing, ripping and cutting out places to eat, recipes to try and styling to emmulate. The styling and the cooking she can do at her leisure in Melbourne, and has done for as long as anyone remembers. Getting the chance to actually test out some of the amazing foreign locations, however, is a relative novelty.
Finally, she is in Italy, the land of her foodie dreams, and for Florence she has come armed with a 2 page spread from two Sydney gentlemen who run a restaurant together, and frequently return to Florence. The article is EXCLUSIVELY about food and is very specific in what to eat at each place.
There are probably about a dozen places mentioned, and we have so far tried at least 8 of them. Their hit rate is eight for eight. Do you know how rare this is?? I want to travel the WORLD with these dudes, they,ve got some serious flair. The bombolini, chocolate millfoglie, panino bollitos with salsa verde, hole-in-the-wall paninoteca, pasta-free trattorias, gelati and chocolates have all been out-of-this-world delicious. And we are a VERY discerning pair of eaters.
Eggplant Parmagiana. Rich but not too rich, cheesey, hot and fresh. So tasty all propriety went out the window and I ate it fast a golden retreiver. VOMPFF! Gone. I was lucky it was a civilised portion size, cos I would have cleared the plate no matter how big it was.
At the Market Centrale, the Florence food markets rather like Queen Vic or Camberwell Markets. Fresh produced and preserved meats strung high, it looked like Christmas in there. Nerponte (? dont have my notes on my to check atm, sorry) was recommended for their bollito rolls. Ma and I were prepared to order a bollito roll based exactly as we were told, even asking for the recommended swipe of salsa verde not know what "bollito" meant. Boiled, it turns out, is what it means. Boiled beef and they pour the cooking juices into your roll, stack in some boiled beef and if you know what you're doing you ask for some salsa (it's like pesto, but better. This we already knew.) While hanging out at the counter Ma saw a large, steaming tray come out filled with a stew-like meal that smelt and looked amazing. On a whim, she added that to the order with the karafe of vino casa and we looked like locals. Although a little early (11am, haha. How to beat the lunch crowds: eat before lunch!) Anyway, turns out that meal in the bowl, that looks a little like pasta is in fact tripe. Sheep's stomach lining. Which, when uncooked looks like a bizarre kind of fleece.
I was OK with the fact I LOVED boiled beef roll. I was DISTURBED by what a celestial experience the tripe was. From Aus I had promised Mum I'd sample tripe because it was the regional speciality, but it was a WORLD away from what I expected. Do it.
Mixed Crostini. These are actually in Venice. The half-eaten one was the best, just incredible. radicchio, some kind of mayonaise, herbs, white anchovies (I normally detest anchovies). Num num num num. There are very few Italians in Venice, so it can be hard to judge where might be good to eat, but I noticed when paying that some of the gondola crewmen were hanging out there. Good sign. Their macchiato was also the best I've had to date in Italy (good cappucinos are much easier to find.)
This is the home of the chocolate millfoglie, custard bombolini, mini fruit tart, torta della nonna, delicious cappucino/macchiato.....
Given that I've only had 4 days in Florence, the fact that I've returned 4 times should tell you all you need to know.
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