WAIT TIL YOU HEAR HIS STORY
As for me, I love the quality and colors of BenHeart. You must have a cool pair of sneakers in 2026. It's a given. 
It is okay to have one of the Rocking jackets around as long as you promise to have and to hold forever. 
A "Merry Band of Dispenser
but Cooking is Art"
LA G 
The Prince of Chianti Ruffino & of Austrian lineage, Soldana followed in the footsteps of his famous father, Alberto. Alberto & his 3 children raised many eyebrows when the world heard of them playing with napkins & china in a restaurant in Florence, yet his close friends knew that food is Alberto's passion. He often entertained up to 1200 people at his castle in the Tuscany countryside for 3 days at a time & they had always encouraged him to open his own restaurant. Thus, the legend of the first La Giostra began 25 years. Later, the second of his Michelin restaurants, La Giostra 2 would open side by side on Borgo Pinti 12-18 Rosso. And now there is only one Elegant Majestic Giostra with the walls coming down.
Futura Cucina Italiana
Via Dell Terme 29 Red
Okay the story of the Futura Cucina Italiana is very simple. They were three childhood friends; Martin, Federico & Ardit, and then one ran away, and now there is only Martin and Federico.
Just Kidding, Ardit didn't physically run away, at least I don't think so, I didn't ask, but his recipes and creative have remained.
The makeup of the amazing team and its detail to its recipes have made it around the top 15 best restaurants in Italy and number 4 in Florence. They have been open about 2 years.
So? With 300 reviews of 5 stars, you have to be doing something right.
Now there is only Federico & Martin partnering, but one of their childhood friends, Ardit is the one who invented the heart shaped butter with the candle stick wick to melt at your table. Every day he would buy butter to create his melting butter hearts. It takes about 1 hour and the butter contains thyme, rosemary and truffle oil. The butter is amazing, and the friends still serve it. 
So, I ask Federico if there is a Michelin in the future of the lovely, sophisticated, yet friendly bistro.
"I want Futura to be friendly and welcoming to everybody. Romantic couples, who love sitting in the loft balcony, or familes or just people who want to have a good time. We're number one on hospitality. I would say above all, that is what I strive for. Being friendly to my guests. I want people to feel like they're coming to eat in my home and that is how I treat every body," he says.
I ask him what he does with the people who don't like their families? 
"We can separate them. Some can go downstairs in the brick wine cellar or up in the balcony."
Braceria Conviviale
Plaza di Cestello 3Red
I love having conversations with the Old School Capos, who have been in the business for, it seems, centuries! I learn so much everyday. Yet when you talk to the young people, such as Domenico & Francesca, who worked together for 10 years in Florence at restaurants, slowly building up trust & experience, then jumping in & taking the risk of creating their dream & opening up their own place, you're always standing in respect. Respect for their courage, their determination & their energy. These two have soo much energy & so much vision & the restaurant is just a perfect elegant, yet playful Jewel, sitting right next to Cestello, that you know it will be one of those restaurants, that a couple years from now, will be on the must visit list.
So, can families come, too? Yes, apparently, they can!
"We have 2 restaurants that we created, one concentrates on fish, & the one here is totally focused on Tuscany recipes & the Florentine Steak experience. I decorated it & spent a lot of time & creative energy to do it just the way I envisioned," says Francesca, when I tell her that it is astoundingly beautiful.
The restaurant is all sophisticated blues,with discreet placement of the tables, to allow intimate conversations. You come here for a special evening. It isn't a casual place, yet the young team make it comfortable & playful. You feel special and wowed when you walk in & you feel taken care of & happy when you walk out. Of course, the Italian wine is another reason to be so happy you came here.
ui The one thing about the Tuscan Kitchen, especially under the caring hand of Matteo, is that looks can be deceiving. A plate of ravioli looks like it might not fill you up. But do as the Italians do, order in moments. Have your first course, then order the second. Because it will fill you up. 
Whichever item you choose, the friendly, talented young entrepreneurs of Francesca, Domenico & Matteo team up to create an elegant & playful, high energy fine dining, right next to Cestello. So, you're in for a treat. 
Marbling & Tattooing on Leather, or more accurately, "Art on Leather" is their unique technique that they actually have a PATENT on. "The Legal team of GUCCI called me," says Timothy. "They wanted my marbling technique and were quite put out that I had PATENTED it!"
The bag is so perfect, and so soft. Love it. 
Elisabeth Taylor & Richard Burton dined there EVERY DAY while filming in Florence. 
The Lovely Torrigiani Family has opened its Private Gardens to the Public with a
tranquil 650+ seating indoor/outdoor restaurant/gathering place for friends the last couple of years. I walked the gardens today after meeting Patricia at the "baby" Serre Torrigiani behind BENHEART in the center of Florence, and being introduced to a member of the Torrigiani family, Susanna.
SERRE TORRIGIANI Restaurant Gardens
Via Gusciana 27
Having said that the family doesn't want Serre Torrigiani to be known as a "restaurant", but rather a meeting place to have drinks & dinner & a place to enjoy cultural activities, it is a restaurant, too!
So, let's see some of the cool food that they present to their guests. 
"Walk with me to the Villa," says Susanna. Now how many times in a day do I hear that? Well, of course I shall walk with her through the greenhouse, into the gardens and to the Villa.
"We don't have too many events here, because it is so close to the residence," says Susanna as she shows me a smaller greenhouse that has chairs set up in it.
"I was born in London, but grew up in Rome, and the gardens remind me of both cities."
They have vegetable & herb gardens in that section of the hectres and nowadays they use it for the restaurant. 
"The Villa, in 1951, is actually the very first place where the Italian Fashion World had their first fashion show. Many American buyers were present that day and it put Italian fashion on the world map."
I had seen the documentary, " MILANO" AND asked Susanna if the Villa was mentioned, as it brought about the awareness of Italy as the new fashion powerhouse. Seeing the Villa, I can just imagine Anna Wintour sipping a glass of champagne! 
And at every party, we must have a good bartender. Here they have several, as you can imagine with 650+ guests, one might have his hands a little too full.
So, let's see some of the drinks that Susanna can offer you among the 1,000s of plants that the gardeners take care of every day. If Vanni tells you to take one home with you, do it!
(The plant or the bartender?)
Say hello to Leonardo, the son of Claudio, one of the 3 Capos (who happen to be brothers) of the famous restaurants La Spada, Centopoveri & the newest addition Gladius. Since the owners, Giuseppe, Agostino, & Claudio have been at the forefront of the restaurants since the start of La Spada in 1993 and Centopoveri the prior year, over 33 years, I ask the youngsters if they feel now it is their turn. Their answers are varied.
Matteo laughs & says, "Ya they should go to an exotic island, but my dad loves Gladius too much."
And Leonardo just shrugs smiling, sighs and says, "Ya my dad enjoys it, so..."
Maybe in 10 years you'll see the 3 of them as the Capos, but for now, they're learning under the watchful eyes of their fathers.
"It is long hours. It is hard work. You have to really like this job or you're not going to be very happy," says Leonardo. I smile a little because the older Capos, the ones who have been doing it as long as I have, all tell me, without fail, you have to LOVE the work or you'll never make it. Yet the young ones say, you have to like, like it or you won't have fun. And in the Italian restaurant business, especially in Florence, which could be the most famous Italian city in the world, it is very difficult work. Day after day, hour after hour, with millions of tourists visiting the city you love & were born in. So, let's give them another 10 years and see if they say, "You have to LOVE the work or you won't last very long in it", too.
Alessandro is busy with his preparation in the other part of La Spada, as he helps the chef prepare their family meal before service, so I ask Leonardo & Matteo what La Spada is famous for.
Leonardo shows me the display case in the front, "Here, at La Spada, it is the Florentine Steak. At Gladius it is a little more creative & a little more fusion and at Centopoveri we have the traditional Tuscany dishes, but we have Pizza there and that is what people really love."
Matteo shows me the menu & says that although the Chianina Steak is the most expensive, he, personally, loves the Dry Aged Beef for his Florentine steak. "It has the most tender taste to it. You know sometimes the most expensive isn't necessarily the best. It all depends. Here, the most expensive, in my opinion, is not the best. It is the same with wines of Italy, especially here in Tuscany. You can find a very inexpensive red wine & it can be some of the best in the world. "
At Gladius, it is a little more of a fancy & creative presentation & fusion of dishes.
Via Della Spada 47 R
Ostaria dei Centopoveri
Via Palazzuolo 31 Red
The famous humble restaurant of the church of its name. Legend has it that the very rich at Christmas would wear capes and hoods and serve 100 people of the community for Christmas dinner and out of their hearts, they wanted to cover their faces. 
"I believe the most important thing to say is that we do all here slowly. It is a very homemade kitchen where we make the food as you order it. The Florentine steak is at least 1.8 kilograms. That is the real steak. It takes a minimum of 25 minutes to cook each steak. It is red on the inside and it is a very thick steak. Others do little beef steaks. Here we do the real one. So, I invite you to come to Florence & while you're here, to have an experience for your meal."
"Not fast food. Real slow & real Italian," says Simone.
"Trust me, we've seen it all!" laughs Corrado & Simone, as they tell me about their guests.
"We have had many laughs & we have had many guests from around the world. I must say, after 40 years of cooking & entertaining guests, we are a little tired!"
I start laughing at the statement! Of course, I would be tired after 40 years too!
Paolo comes out from the kitchen sporting a funky pair of balloon pants with chili peppers on them & a cool white chef's hat.
"So, I see that you still, because you're Italian, wear the most fashionable outfits that you can!"
The team of Pierre & Cesare, along with the other cook in the kitchen, the very elegant Belgium mom of Pierre, Renate, has brought a little bit of foreign sophistication to the Santo Spirito area. 
"You know, we both grew up in the Santo Spirito area. I actually love the fact that when we're done here, we can just walk to Santo Spirito square and we're with friends all the time. I love the neighborhood and the fact we're down a little alley that doesn't have a lot of foot traffic. As we build our reputation, people will find us, and that makes up for it. You can come here, have intimacy and privacy and enjoy the hospitality that we offer. You're not a tourist. You're a guest and a very valued one. That is what we strive for," says Cesare. 
Above is a simple appetizer of crostini bread cut with walnuts and truffle honey sauce sprinkled on top. Along with truffles. If you love a very rich tasting starter, that is the one for you. They also have little jars you can take home with you of the truffle honey. 
"I would say we have traditional Florentine recipes with an added twist and some Belgium specialties to honor both cultures. Yet with all, we keep it simple and let the flavor of the food reach you," says Pierre.
"I think what I would like to emphasize is the fact that we're doing it all slow and thoroughly. We want it to evolve with a steady reputation, and we want to build our client base slowly. That is very important to us. To try new ideas, to have something on the menu new every day, along with our base and to build," adds Renate.
Pierre says, "We all agree with that. You know that every restaurant in Florence has Florentine steak. We purchase very high quality of meat from a couple of different countries and we're very specific on where we find these."
"Yes," Cesare says, "The taste is of the utmost importance and while Chianina is found in Tuscany, sometimes we use it for our Tbone but if we feel that the taste is better with a different steak, we'll use that. We choose from months of research to find something perfect for our restaurant."
Fish Bistrot San Frediano
Via Pisana 62 Rosso
Now, as we're writing about the other side of the Ponte Vecchio Bridge, we take a long walk to the San Frediano area of Florence is generally known as the Porta San Frediano (St. Frediano Gate). It is a massive medieval archway serving as one of the gates in the city's most historical defensive walls built between 1332 and 1334. 
Here you will find some important restaurants such as the Michelin GUNE, an impressive Michelin restaurant that is unbelievably reasonable in terms of price of its degustation menu & raved about in terms of its personal friendly service.
You'll find Fuor d'acqua (Fish out of Water) & a new delightful boutique bistro named Fish Bistro San Frediano which focuses on Fish, which is always viewed as posh & expensive, yet here it is fun, quirky & for the young people, says the owner of Fish Bistrot San Frediano-Eduardo.
Makes Sense,right?
Everywhere in the world is
an Italian Restaurant
and a Mexican Cantina!
Hello Mexican Margaritas!
And while the L'Margaritaio Underground Mexican Pub sounds like a lot of fun, well, actually it is a lot of fun.
It is a Cocktail bar, with wings, ribs and nachos. That is it. You come for the great Mexican music, very loud, to drink amazing cocktails and if you're lucky and stay to 11:00 pm, you can try the Mexican shot roulette wheel. You have to drink the Mexican alcohol shot the arrow lands on, so hopefully you don't play it too many times, or your friends have the Taxi's number for the ride/walk home!
Open from 5:00 pm to 2:00 am, the very popular Mexican Pub is located on Via dell' Anguillara 70.
"I have a lot of fun with
my Wine Tastings in the Cellar.
Simple
to
Superior
Educational, Fun & Practical."
-Lucas
And Lucas does enjoy the wine tastings. He showed me the 2 different levels that guests can choose from. If you're curious about wine and just want to try, he says to do the simple level of 5 wines, with a charcuterie board for all, and savor the wine with the knowledge of each grape. If you're really into wine and you know a little bit more about it, you can take his superior tastings where he selects rare and award-winning wines from 2 of his favorite vineyards. 
"I use primarily 2 vineyards, Frescobaldi and Chianti Ruffino. They each offer various selections of wine from simple to complex and up to the best superior grapes. I am planning on incorporating educational videos from one of the vineyards, to better enrich the wine tasting experience. I think it will be an exciting addition to my presentations," says Lucas on my second meeting with him. The first meeting, we tromped down to the cellar where Roberto was giving his gluten free pasta cooking classes. 
That was a funny treat because it is in a rustic segment of the downstairs and he is hilarious. Yet he is very good. He is the one and only Cooking Class Chef in all of Florence, that prepares gluten-free pasta, which takes months of mastering to acquire a recipe that holds the pasta together, instead of falling apart. And he is only 1 of 7 in the entire Tuscany region. So, sign up!
"I think that you should do the Florentine Steak, and we have a rather unusual selection to choose from. The Tourists choose most the Italian Alpine Beef over the Chianina, the famous White Cow of Tuscany, although both are traditionally used for the popular steak. We also have 4 filet selections and have become known as a respected steakhouse," says Elson, Luca's partner. The third partner is Daut, and they have been a team in their Taverna a total of 4 years now.
When I ask Lucas if he thought he had a specialty he said, "All of our food is prepared with care and knowledge on the traditional ways & recipes. We're very true to authenticity here & our reviews from our guests reflect that."
"I would say that we have great authentic Tuscan recipes. The Osso Buco is fabulous and literally everybody who orders it loves it; yet we have a great chef who knows how to prepare it. That makes a difference. We have the traditional Peposa, which is heavy on black pepper, or the traditional Tagliatelle with wild boar & something unique here is the homemade Pici with the traditional Chianina beef."
FRESCOBALDI ristorante
Piazza della Signoria
Marchesi de' Frescobaldi owns several "elegant vineyards" around Tuscany, of which offers wine tastings and tours of the vineyards. The legacy of the very aristocratic family of Frescobaldi starts in the 12th century with the first documented wine making in 1308. Originally, a very prominent family of bankers and merchants. We're so glad they decided to lighten up and have fun and start making that famous wine that people drink around the world~ .
Lamberto Frescobaldi is the current President of Frescobaldi, along with Fabrizio Dosi who is the CEO. The family now has 34 generations with the birth of a new baby. That, Mirko Orlandini, the Director of the Ristorante Frescobaldi in Florence, tells me today. So, congratulations to the 34th Generation. I wonder if EmmeAnesBook is his first newspaper article! 
Prodotti Bio Le Lame & Agriturismo dall'Annita
Mercato Centrale San Lorenzo
The Absolute Adorable Family of Agriturismo dall'Annita & Poggio alle Lame Farm has 2 lovely farm to table stores in the amazing Mercato Centrale San Lorenzo named
PRODOTTI BIO LE LAME.
Pictured above is Mama Paola, Son Francesco & Daughter Ava. The father is on the farm & produces all of the products from their home-made wine to their home-grown olive oil. They have 4 bed & breakfasts on the farm, including a pool, and during harvest time, the guests can help harvest both the wine and olives! Now, that is something that I have invited myself to for the fall of next year.
Can you imagine having your own "Wine Farm?" I can.
They have truffle sauce, which is fun to try and Paola is very kind in letting you taste it all. Wine, Coffee, Olive oil & even a Truffle Gin which she laughing tells me they don't make, but taste so good they have it at their stand.
Paola says she loves to eat the nougat, which comes from Florence. That is my favorite, too, so I can't buy too much because I eat it all in one sitting.
Ava tells me that most of the sweets come from artisans in or around Florence, yet all from Tuscany.
"The Panforte comes from Sienna, " says Paola.
Which is why we love it so much! 
The Family has 4 apartments on the Estate Agriturismo Annita
that you can stay at for a minimum of from 4 days to a week, depending on low or high season. Each one accommodates up to 6 people comfortably & includes usage of the pool, grounds & dinner in the vineyards if you so desire.
Please email Paola for reservations at: info@agriturismoannita.it
Ristorante Da PINOCCHIO
Piazza del Mercato Centrale 46/red
Ben LOVES truffles. Loves em. And, what should appear as I am chatting with Francesco of Mamma Gina, and Ben of Osteria Toscanella at Toscanella? A Truffle Hunter with more truffles in a brown bag then I have ever seen in my life. About 50 truffles balls. And the scent unbelievably hedonistic!
"We have a special truffle menu. as I told you, I love using the truffles. My filet with truffle, I believe, is one of the best in Italy."
And, while I am dining on my Cacio e Pepe, with bystanders coming to the table to watch the waiter prepare it for me, next to me are two gentlemen eating the filet with truffle sauce. Looks amazing.
The Palace soon fills up, at first because it is such a wonder to dine in such a beautiful historrical site, then you eat the food. You want to order more and stay. It is some of the best Italian food I have ever tasted in my 15 years of Italy! 
Remember all Americans. You wouldn't be in Europe today if Paolo Pozzi Toscanelli hadn't lived in the Palace, here and had drawn that map for the explorers of Amerigo Vespucci and subsequently Christopher Columbus. It was here that Toscanelli made the map of the world of Europe as they knew it in 1457. Only Europe exists because that is all that the World on that side knew of it. Then, Toscanelli. who was an astronomer, drew the route for Amerigo to travel to the Americas. And so here we are today eating the very BEST CACIO E PEPE ever prepared at the table. (Sorry NY Cacio Pepe, they win!"
Golden View Restaurant & Forneria
Ponte Vecchio Bridge
FORNERIA is the newest brainchild of Tomasso, who along with his partner, Antonio, have opened the boutique gourmet Pizzeria on the River next to the Ponte Vecchio. You actually couldn't get closer to the river with the "Golden View" less you were on a boat.
Tomasso has been my friend for about 12 years now and I have seen him take Golden View, with his art collection and love for moderns, to new heights, along with opening near Yale in Connecticut a couple of years; Golden View 2.
Now, as they renovate Golden View to reopen in the Spring of 2026, they tease us with the most delectable pizza choices, mine gluten free, that I have ever tasted. My pizza is a white cream pizza with pumpkin and soft cheese, and it tasted great. My view is unparalleled. 
Chic, elegant & funky is the way I would describe FORNERIA; however, it is very reasonable and the food is heavenly. 
Tuscany traditional recipes with a couple of surprises, fish specialties prepared in original traditional methods & pizza cooked at Baldovino in its beautiful wood burning pizza oven that serves both Francescana & Baldovino guests.
The restaurants, while aesthetically different, are side by side & you're welcome to try both of these unique kitchens during your stay.
Right on Santa Croce Square
TRATTORIA IL FRANCESCANO
The couple, while skilled in aesthetic pleasure for the guest, has insistence on transparency in their restaurants & make readily available their sources of suppliers so that the guests can see the chain of quality in their choices. 
Baldovino has a well-curated Italian wine list, focusing heavily on Tuscany jewels like Chianti Classico & other favorites from regions of Italy. They're expert sommeliers can help you to pair your dinner with an excellent bottle of wine.
TRATTORIA IL FRANCESCANO 
While the mere site of Giorgio Armani on your walls tells a lot about the history of your Trattoria, the heaping portions and the hearty pasta is what makes Trattoria Francescano worth the visit, along with the famous Florentine Steak, of course.
"People can come in here, try a glass of about 65 labels, for as little as 6 Euros a glass up to the 55 Euros a glass for the Brunello. There is something for everybody. And you can have a couple of cicchetti or a Schiacciateria Sandwich for around 12 to 13 Euros. So, it is very reasonable, yet of the highest quality." 
Osteria Filetto d'Oro
Via dei Neri 48
And whereas at Osteria Filetto d'Oro, the emphasis is on the great steaks, they have my ultimate favorite Tuscany food: Pasta, really the traditional kind, too. 
"I have here my preferences to show my international guests the food of Italy. I have special filets such as Carne di cavallo alla brace, a traditional Sicilian dish made with grilled horse meat. That is rarely available. You have to ask. I have Duck Filet from Tuscany and Venison from New Zealand. International guests and Italian guests come here specifically to try out our specialties, along with the gold leaf filet."
And as for me? See that dish below with the
Fusilli Pasta, Shrimp & Bacon & Pistachio pesto? My ultimate favorite.
I say that perhaps Glady has missed his calling and should be an architect. He laughs and tells me that he loves his ristorante business. "My wife would tell you not so much, when we do a vacation, for instance. I ask her to come to about 20 to 30 ristorantes, so I can take notes on the service, decor, menu. Now that she realizes my intentions, she plans vacations that are more nature related! However, I sometimes sneak to see these. I am always planning and curious to find original ideas and to try something that I find of interest to me. That is how a person grows, in my opinion. To share ideas and to learn."
I tell William that the restaurant reminds me of a French Bistro from the 1920s and he laughs, "It is an Italian Bistro from the 1920s!"
So, I guess I imagined the Authentic Italian to be French, but in either case, the dishes that come from the kitchen will pleasantly surprise you. As the morning routine is a white laced table with plates of pastries on various designs of china, where you order your coffee, walk to the table and choose what you want; the actual menu is extensive. I guess the simplicity of both the cafe and its atmosphere hides a true Italian chef. 
"I want Gilda's to be casual
a Florentine ristorante
that you can
relax & be comfortable in,
for friends & family."
-William
Chef Antonio surprises with Millefeuille of Eggplant & Buffalo Mozzarella, a selection of the finest ingredients of 0.km & with the Sant Ambrogio Market steps away, you are sure of the freshest they can find.
Try the Broccoli soup in Bread dough and bacon, something you will talk about for many years after your vacation.
William handwrites the menu daily, as it tends to change based on the ingredients they can find, and he also updates the poetry. In Italy, Romance, Poetry & the Arts are hand in hand, and you definitely wish you could catch William on a night he would sit and read his favorite poets to the guests as we dine! If you would love to enjoy the poems click the link below:
SECRET to SUCCESS by Glady
"I am Very Happy,
I am Very Secure,
I Trust Myself
and I always Plan Carefully every detail." 
O Look, it's my Cousin Alessandro Borghesi with
Lara, Gabriella & Gabriele of
Ristorante Natalino.
And for the guests who just love to play on the floor of the Ristorante while they're waiting for their desserts...
A very Famous Traditional Florentine
Family worth visiting
that happens to have a very nice
Ristorante, too!
In an age of where people are fast in and fast out, here at Ristorante Natalino, whether outside on their gorgeous terrace with a 360 degree view of the cobblestoned tiny square of inside in its century old beauty, guests still order several courses. The first course is always of interest here, such as, “Pici” with rabbit sauce and black cabbage, Ravioli with pistachio pesto, burrata and sun-dried tomatoes, Pear fillet pasta with gorgonzola sauce or Lasagna of the house. 
Trattoria Buzzino
Via Dei Leoni 8
near Piazza Signoria
"I asked Bettina if she had any outside "hobbies" such as the rowing or kayaking and she said that she loves to cook at home. However, she is a very fashionable lady and today she was late because she was browsing a Sunday antique Mercato that Florence has. As I had bought my very Italian handmade coat at one of these vintage Mercatos, I could relate.
It seems that Danilo rather favors the Sant Ambrogio Mercato, though!
And we do too, if we're hungry! 
What I find fascinating is when I ask Anne Marie if she could choose a favorite bottle of wine to drink tonight, she always has a choice. But Francois says, "It is my store. I know every wine, so I couldn't really say one is my favorite as each one has something special to it and is for a different occasion."
However, he is very impressed with one from the Boffa family who has a 4-decade long history of making wine. Of particular interest this year to both Anne Marie & Francois is a wine produced from their son, Cristian Boffa, from the Piemonte region. 
Alright, I ask Anne Marie, besides herself, who I admire much, who have the wine connoisseurs that have made a difference in the wine production during the years?
"As I said, Madame Lalou Bize-Leroy and of course Leflaive. She is the woman that you must mention, if you're talking about women pioneers in the wine business it is Anne-Claude Leflaive. Anne-Claude has to be mentioned for her pioneering & total commitment to bio dynamism in Burgundy, at her estate, Domaine Leflaive."
"We have a great interest in Barolo wines, and we chose a wine from Boffa of Barolo and a Nibbiolo. Both very affordable, as the Nibbiolo is only 16 euros and quite good. Once they receive a score of 95 to 100 from James Suckling; however, they can start charging a higher price for their wine. If the wine is exceptional, people talk and the value appreciates."
They have small degustation menus, such as the "First Time" or the "Blind Tasting". 
The "First Time" menu is Chef Vittorio's most beloved signature dishes and include Black Tortelloni with Mazzancolle shrimps stuffed with pumpkin, Tuna Steak with Caramelized onions and Chiccamisu, which is passion fruit dessert.
"We want people to enjoy the experience."
"When I designed the ristorante,
I didn't want it to feel Posh,
I wanted it to feel relaxed."
-Mario
"It's creative and intellectual."
"Cooking is very technical.
When you achieve the level that Chef has
you can be more creative."
-Mario
TAMERO
Santa Spirito 11 red
I had a lovely talk with the daughter of the owner of TAMERO today. Her name is Matilda and she studied Engineering at the University before helping her dad out during Covid years. She says she loves the restaurant business and has been here 5 years now.
"I am always trying something to bring TAMERO into a new phase. I want innovation, interest, development to take original Italian recipes and add a twist of fusion to them. Locals can go anywhere to eat, but I want them to come here. Our name, TAMERO, literally translates to, "I love you in the future." It is an Italian saying, and I want to bring TAMERO always to reaching to the future of breaking boundaries of what people expect of a dish. We have Octopus on hummus, for example, and people are so surprised at the combination of flavors." 
"TAMERO is a combination of Tuscany Traditional recipes with a little exotic fusion. We try to add something with a twist to our dishes. As a person who lives and works in Florence, I want to find something of interest to bring me out of my environment and to a table. I can cook Lasagna in my home. I want a plate here at TAMERA that people are surprised at with its flavors and tastes."
TAMERO is a rustic industrial place that oozes with character and charm in its various rooms, haphazardly placed, along the separate Pizza oven room, where the Pizzaiolo from Naples can create to his heart's content. Although Matilda's father owns a couple of places on Santo SPIRITO, including Ristorante Borgo Antico since 2006, and everybody's favorite hangout bar, VOLUME, their only real Naple's man is here at TAMERO. So be sure to try the pizza while you're in Florence, along with all of the other Instagramers snapping their pictures the minute it arrives on the table.
The artistic vision and building of Capo Stephano since April 7, 1977, is legendary at Trattoria ZaZa.
Each of his themed rooms is more beautiful than the last one that you walked into. Antiques, collectibles, muses, humor mixed with ethereal beauty. 
The service impeccable, with about 300 people working for Stephano at all times. From the 35 Chefs in the many kitchens to the eclectic fancy, yet playful 1920s cafes set indiscriminately in the middle of several rooms, the Trattoria ZaZa is a favorite in Florence around the world.
From Fine Wines to Classic Italian dishes, all of which Stephano Bondi worked for many years in the kitchen under his Italian mother's watchful eyes to perfect.
Yes, Classic Tuscany recipes, yet today the staff all were eating the famous fried chicken of ZaZa. Although it looked great, I elected to try the
Porcini Mushrooms Fettucini. I loved it. And my server entertained me with funny casual stories of the team. 
Casa Toscana
Via Giovanni Da Verrazzano, 3/5 red
" I want to be known for being Friendly, for Tours that we only have
for Special Small Farmer Vineyard Tours eating with the Family,
for Funny Conversations with my Golf Cart Drivers while they give you their
Historic Tours of the City,
for fun cooking classes where my guests who are my Friends laugh
as they learn to cook Tuscany style. That's it. To make my guests my friends"
Unique One of A Kind Experiences
Golf Cart Tours with 11 Guides and 9 Golf Carts!
They give their own version of the History of Art and Tradition of Florence. As you are driven around the cobblestoned alleys of the Medieval city that the Medici Dynasty ruled since 1397, you are engaged in lively conversation. No audio headphones with walls between you and the driver. All personal and at the end of the tour, you are friends.
Nicola used to own a favorite local Bar Bistrot opposite the street for 25 years. "It is more work for me there, but it is busier here and more responsibility." He says with the help of Florin translating for me. "I love the restaurant, it is very upscale, yet I am always worried about all the aspects of whether the guests are alright and if their dinner is okay and if we have enough staff and when it is super busy, it is a lot to do. But I love Industria." 
"When I travel, whether it is to Rome, and taste the best Carbonara and try to replicate it here, or to Parma and insist we have Burrata Parma on our menu, I am always searching for something that I love. If I love it, that is another item on my list," says Giovanni.
"We have 3 sections on my menu:
Items that are traditional
Items that are experimental
Items that I like."
"I am blessed to be trusted 
Osteria del Corso
via del Corso 36 red
"The Club is open Thursday, Friday & Saturday from 11:00 pm to 4:00 am."
"That's enough!" laughs Niccolo, who along with his partner Sam have had the new XO since after the pandemic. "Hey, I had clubs here in Florence and I have had clubs opened 7 days a week when I was younger! But when I thought of reopening after Covid, I said, okay I am getting older and alright let's do it for the kids. But only Thursday, Friday & Saturday!"
DRESS CODE? ELEGANT EXTRAGAVANT
"You know, for me, I love when the students come, have an amazing night and we see them on a regular basis; then 1 or 2 years go by and I see them coming in with their mom or dad or brother and saying, "We missed you and we wanted you to meet our family." That is amazing when that happens," says Niccolo.
"Now-a-days, very nice clubs have to have VIP sections. Guests love bottle service and a private area to dance, so we incorporated these into XO the last 2 years. We have a Grey Goose Box, so of course we have a Grey Goose Sponsored Neon Goose!" laughs Niccolo. "I would say that Vodka Bottle Service is more popular than Champagne, but it depends on the night." 
Niccolo's partner, Sam, has been promoting clubs in Florence since he was 18. "The Americans started nicknaming me The Prince of Florence, so I made my Instagram that. Now that I am 30 and just got married and a partner in the club, I have decided to hand the name tag to my younger brother, Rami. So, he has the beat on the young people, what they want, and he is the new Prince of Florence!" says Sam. 
DA ALDONE Steakhouse
Tel: +3905519973066
They have 2 steakhouses; the 2nd is DA ALDONE, which is right in the heart of Florence on via National 1141. Aldo is the head chef at both of the steakhouses and the Trattoria Da Gerardo located right next door to DA ALDONE.
They have 2 steakhouses; the 2nd is DA ALDONE, which is right in the heart of Florence on via National 1141. Aldo is the head chef at both of the steakhouses and the Trattoria Da Gerardo located right next door to DA ALDONE. 
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Here is where you will meet Gerardo, who is the heart and soul of the Trattoria, hence the name of Da Gerardo, offering hospitality and warmth and of course fun to his guests. Klevis says that he offers a little refinement in the process, too! Aldo makes the recipes of Tagliolini, Pici Cacio e Pepe, Spaghetti alle Vongole, along with the perfect Pizza.
I tried the Pizza Da Gerardo a while back, with mozzarella cheese, cherry tomatoes and beef tartare. Scrumptious! 
The Famous Tuscan dish, "Pappardelle with Wild Boar Ragu", is one of the many specialties of Trattoria Napoleone. Or more accurately,
"Pappardelle al sugo d’anatra."
Try the:
"Tartara di gamberi freschi al profumo di arancia"
And of course, on their gourmet menu is the traditional Florentine Steak. A respectable restaurant in Florence wouldn't be Florentine without it.
Viola says that Francisco wants to say he is honoring and respecting the importance of the Military figure, Napoleon, when they wear the traditional dress of that time.
"People love it and they laugh,
but it is to bring that spirit
to the ristorante."
Francisco laughs, along with his lovely server, Viola, as I ask if guests ask about the wine list.
Viola translates for me as Francisco speaks only Italian, "It depends. Americans like to have us help them a little in their choice of wine, but you know the Italians are born here. They pick up the wine list and they select. They already know what they want. Sometimes they ask, but it is mostly the international guests who want to know about the Tuscany wines."
They have an extensive wine list with the major players and the small vineyards, too.
Highlighting Frescobaldi, Brunello, Antinori and Tenuta dell’Ornellaia.
"My sister, Igla, has never worked in a ristorante, so she is learning as she helps me out," says the Capo. Her favorite item on the menu is the Ravioli al Tartufo Nero, with is the Ravioli with Black Truffle. She eats it every day!" laughs Riccardo. He is a very serious person, though, especially when it comes to his image of his ristorante.
I ask him about that. "Yes, well owning my own ristorante is something that is a big risk for me and I want to have it all the right way. I learned for several years at Sabatini and I love that ristorante."
I say that I know it very well and have always admired it, too.
Riccardo has only respectful words about his previous boss. "Yes, I learned at Sabatini, and I admired the professionalism. The old-world charm of the place and wanted mine to have that same feel to it.
"I also worked in a Pizzeria named
Pizzeria Ginori, so I wanted to mention that because I learned the art of cooking there."
Has he invited his old boss to dinner at La Divina Commedia, I ask.
He laughs, "Not yet because I want it to be perfect and I know that he will comment on it!"
The respect given to Dante is all due to the recent owner, Riccardo, who has graciously given us an interview just 7 months into the opening.
"The entire reason I bought La Divina Commedia, from the man who owned it many years and kept up the very respectful reputation of the restaurant, is because of the Poet Dante," says Riccardo.
"I wanted a restaurant that represents the history of the city. And the Inferno and Divine Commedia does just that. There is so many ways to play with the poem and the poet, and I intend to incorporate all here in the restaurant." 
And as for the physical Stunning Architecture?
The 14th Century structure is absolutely beautiful with its thick walls and high arched ceilings.
"Can you imagine that Dante lived right around the street and probably came here to eat and walked near here every day of his life. That is why I bought the ristorante. For the memories and respect of the Poet."
The respect given to Dante is all due to the recent owner, Riccardo, who has graciously given us an interview just 7 months into the opening.
"The entire reason I bought La Divina Commedia, from the man who owned it many years and kept up the very respectful reputation of the restaurant, is because of the Poet Dante," says Riccardo.
"I wanted a restaurant that represents the history of the city. And the Inferno and Divine Commedia does just that. There is so many ways to play with the poem and the poet, and I intend to incorporate all here in the restaurant."
"I have an image of my Ristorante," says Riccardo. "One of professionalism to the guest. I intend to uphold that image and add some playful, yet appropriate and very exclusive cocktails to the bar list as early as next month," hints the Capo.
"I use the sweet wine, Porto, in my cocktails and one I named "The Tourist."
There has to be a funny story attached to the name of "The Tourist?" I inquire.
"Yes, as a matter of fact," starts Riccardo, "a couple of elegant ladies came into the ristorante and asked me to make a spritz using St. Germain, a French Elderflower Liqueur. It is very thick and sweet. So, I said that you can't make a spritz using St. Germain, but I would try something unique. So, I made a creation of my own and used Porto wine and gave the creation to them to try. They absolutely loved it. I told them that they could name the drink, and I would add it to my signature cocktail list. They named it "The Tourist" because they were tourists."
Great Story and apparently, great drink, too! 
"Alright let me tell you the process of the making of a custom jacket," says Smiley as he leads me into the very deceptive entrance to AJ Leather Factory Store at Via De Bentaccordi 8/R near Santa Croce Square. It looks like a little leather store until you enter a 12th Century Palace with about 5 rooms. And of course, the cellar where all the leathers are kept.
"The process is first to purchase the leather from Tuscany. We only buy Sheep, Lamb, Cow & Goat. The Lamb is the very softest & the Goat. Some people will tell you they have antelope or horse, yet it is illegal to buy antelope or horse. Twenty years since the animal activists protested and the antelope is protected." 
"I have a copyright on the Museo of Galileo Astronomical designs. Only me in the entire world. My designs of leather are in Nordstroms, Neiman Marcus & Saks Fifth Avenue America," says the always happy Smiley.
It is a fun team. Very casual. Yet very serious about the food, so no worries, you will be taken care of. Walk to see the beauty of the Basilica Santa Maria Novella, then walk down the alley of Via Dei Banchi and say hi to the team.
I asked Salvatore and Giuseppe what they loved about ALLA GRIGLIA. Both said the people, of course. "The people, the restaurant and its presentation, and of course, ultimately, the food," says Salvatore. "The same, " says Giuseppe. "And since I am the chef, of course the food!" he laughs. Well, we hope so. "We like to put on a show," says Salvatore. "If you ask any one of us the most important aspect about the restaurant, we always say the Florentine steak. We're all about the steak. It is our specialty and our pride. Giuseppe and Luigi rarely come out of the kitchen, so I am always with the people. I want to represent our quality in the right way." 
Okay so here is Mini Genti & Chef Genti
While Mini Genti's name is Joel, he might as well be known as Mini because he is Mini Me.
Chef Genti was the chef at his and his brother's famous Osteria del Corso; yet he wanted to have his own passion. 
The opportunity presented itself at the 1970 Trattoria, Cabiria, here on Santo Spirito and he grabbed it. They totally remade the inside of the Cabiria and now it is an elegant modern art infused boutique restaurant, with the outside tables on Santo Spirito Square.
Save room for dessert because Genti has some individual surprises for you there, too.
The Maestro at work as the Capo & Cuoco. 
Okay, I ask Francesco the big 3, or 5 as it were.
Every Capo is special. Francesco says, "Okay, first for me it is about the food. Sitting down and putting the phone away at the dinner table is a must. As if you are at your home. The food itself. Honoring the table. That is very Italian. Perhaps it is because as a child, you're taught that gathering as a family for a meal is a very special event. It is a time to connect with family and friends and to tell about your day. It is sacred, really."
As is the server working 40 years. 
When I was little, I would run at the age of 5 from the Swimming pool where we were supposed to take swimming lessons, after my father dropped us off, opposite the street to my Grandma Angelina's house, where she would let me make homemade ravioli's every day. My father would pick me up and always say, "MOM! I told you to send her back to swimming lessons!"
I tell Francesco that I always remember my grandmother's rabbit ragu over polenta. "Yes, we have memories as a child of our grandmother's ragu sauce. It is the same in Calabria where I come from. It is the same in Florence. The memory of what it is supposed to taste like, stays with us. That is why the traditional recipes of Mamma Gina now about 70 years, is so very important to our guests."
Perhaps you want to try the recipe from over 50 years. Mamma Gina's Chicken. "It is actually born out of the prices of beef after the war. Chicken was not so expensive, and so Mamma Gina thought to serve her guests something they could afford. It is a light cream sauce on the chicken."
The tiny cozy bistro seats 22 inside. It is very local, and the prices reflect that although it is about 100 meters from Armani & Gucci & the Haute Couture Avenue. You can elect an appetizer, charcuterie board for 18 euros for 2 people & a nice bottle of wine from Tuscany or a homemade pasta plate for 13 euros. The most expensive item is the Chianina tartare for 18 euros, though, so have fun and eat a lot. Paper plates, paper placemats & simple inexpensive quality products from Italy. 
