Florence and food, a classic combination which has become even more topical with the recent fashion for oenogastronomic tourism, which leads an ever greater number of persons to set off in the search for flavours which are at once novel and ancient, and to devote great attention to the quality of the products, their handling and the service offered.
Florentine cooking, which is both simple and creative, lends itself perfectly to a rediscovery of this kind: it is simple because it is based on local products, in particular vegetables and pulses, and it is also creative because it has developed from an essentially poor cuisine which turns to imaginative flair to vary the flavours of the food served at table.