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Passion and traditions
Our Secrets
We love cooking following Florentine traditions. We cook using only the best selected, locally-sourced and seasonal ingredients. Our dishes perfectly convey the flavors of typical Florentine and Tuscan specialties, respecting their ancient history. Since 1865 we have served Florentine culinary art on the table with love and passion.
Discover below the traditional recipes that we prepare everyday to celebrate our history and satisfy the palate of all our guests.
Sausage And Beans
authentic Tuscan flavor
There is no precise reason for the origin of the name for this typically Florentine dish and the only one who tried to answer this question was the father of Italian cuisine, Pellegrino Artusi, according to whom the sauce that makes the so palatable and extraordinary beans is very similar to the one used for cooking small game.
tomato bread soup of the Antico Fattore
Tuscan heritage
This is not just an iconic dish that has become a cult over time but it is the playful and goliardic representation of Tuscan peasant cuisine, often the inspiration for other writers such as Collodi. While we savor its extraordinary flavor, on the Tube we review the episodes of the RAI screenwriter in the 1960s in which an exhilarating, overwhelming and talented Rita Pavone masterfully played the pestiferous Giannino alias Gian Burrasca.
La Carabaccia dell'Antico Fattore
The French "soup à l'oignon"
In the Renaissance it was fashionable, in the great noble Florentine families, to enhance the taste with "sweet" flavors. This soup, whose term indicates a concave container, or tureen, is an admirable expression of it. Catherine de Medici brought the recipe from Florence to Paris. Over time the French turned it into the well-known soup à l'oignon.
Beans in the 'uccelletto' style
renowned Tuscan outline
Without a shadow of a doubt the most famous side dish of traditional Tuscan cuisine is the small beans. There is no precise reason for the origin of the name for this typically Florentine dish and the only one who tried to answer this question was the father of Italian cuisine, Pellegrino Artusi, according to whom the sauce that makes the so palatable and extraordinary beans is very similar to the one used for cooking small game. And from here the name.
Florentine cake
sweet of Florence par excellence
The carnival was introduced in Tuscany during the Middle Ages. In Florence at that time, however, there was a very special tradition: young people instead of throwing colored squares of paper threw stones at each other, with sometimes extreme consequences. In the decades this custom continued to persist and only the intervention of Girolamo Savonarola managed to moderate the situation. At his death, however, the custom resumed and lasted until the Renaissance, when the stones were replaced by balloons made of wet rags and full of mud.
the Castagnaccio
recipe for a perfect dessert
It is called Migliaccio in Florence, Baldino in Arezzo, Ghirighio in the Prato area. What are we talking about? Of castagnaccio! It is said that he was born from the creativity and the pen of Pilade da Lucca, who spoke in his writings (1553) of the "castagnazzo" and that raised him from a poor dish of the peasant families to sweet of lineage of the city of Siena.
Cenci
Comedy of ancient art
20 APRIL 1751: Luigi del Bono is born in Florence, brilliant creator of popular comedies, but above all of the Florentine carnival mask of Stenterello, which becomes one of the most important in Italy and which is also the last of the "commedia dell'arte antico" . Stenterello is not rich, he is pale, thin, summarily dressed in "rags" and lives with little. Ciarliero, polemic, speaks the language of the people with sharp and witty folkloristic phrases; sometimes impulsive and sometimes apparently fearful.