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A Florentine trattoria that styles itself a "culinary club," with Tuscan cooking as the anchor and regional specialties from across Italy filling out the menu. The chef chases obscure ingredients and small producers, including one aging cheese in Etruscan-era caves, which is exactly the kind of detail that makes nonna's kitchen feel like an adventure. The beef croquettes and the potato-filled tortelli are the things people come back for.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Polpette di bollito
“The fried polpette di bollito (beef croquettes) are must haves, as are charcuterie boards, rabbit and olives, and the potato-filled tortelli with various options of ragu (the goat is a win).”
Eater -
Potato-filled tortelli
“the potato-filled tortelli with various options of ragu (the goat is a win).”
Eater -
Charcuterie boards
“The fried polpette di bollito (beef croquettes) are must haves, as are charcuterie boards, rabbit and olives, and the potato-filled tortelli with various options of ragu (the goat is a win).”
Eater -
Rabbit and olives
“The fried polpette di bollito (beef croquettes) are must haves, as are charcuterie boards, rabbit and olives, and the potato-filled tortelli with various options of ragu (the goat is a win).”
Eater
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