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perform a rehearsal of a real dinner with Roberta and team waiting on us. Let's see what to try? Okay I ask to try the wild boar Italian style tapa(as they're all in the traditional Spanish style, yet all Italian recipes) and the asparagus. Why the asparagus? Funny you should ask. "Try that it is in season. All of the food we serve is always in season. Okay, we've only been open 2 weeks, yet that is the plan. We took one month and invited people to dinner to try the recipes and we would all sit and judge the food after. Each one is prepared when you order the food and each one is fresh. Since December is Asparagus season that is the speciality here. We have TONS of Asparagus available." They all say. The Italians love to show off the fresh seasonal delicacies that they're famous for. Okay we try the Asparagus. Y um. And fresh vegatables tapas with wild green apple sauce. Pretty darn good to. Marcos and the team tell me how they hired a architect who converted these great heavy wooden chairs into tables into benches into chairs. They're super modern super efficient and super cool looking. The entire place is mixture of old and new. 14th Century walls and stone arches and modern new edgy furniture and designs. And the greatest cooks you will ever try. "We want the people to feel comfortable and if they order a drink they can come and sit in the bar area and drink it and walk back to their table. And you receive one of these plunket pieces to tell you when your table is ready." he says. I say that he should put a plunket game the wall and name one of the tapas "plunket" and that way which ever tapa it lands on is the tapa they receive. "Hmm...that is a funny idea. Let's do it." he says. quality. The food is fresh and made when you ask for it and the tapas the best. My brother and me partnered and he has a advertising agency in Florence, Milan and Barcelona and we try to see the different ethnicities from around the region. I want to give the Forentine people a chance to experience the tapa style yet with the great Italian food.° he says. You have a great kitchen I say and he laughs, "Yes I know. It is my entire design. I convinced my brother to apply for a project grant from Florence. They had a amazing historical building near the center and we applied to do the ristorante there yet it was way too expensive for me. So, we wait and find the place here near San Spirito Square and it ends up being more expensive! in the long way. Since it is historical we have to wait 8 months to receive permits to do the reconstruction and we sit and wait while the papers finally come and finally we can make the ristorante. 4 months later we show the beauty of the original building." he says. Marcos in his kitchen and below with his team that try to give a friendly and professional service to the guests. PDFmyURL converts any url to pdf!
PDFmyURL converts any url to pdf! The best thing about Mamma Mia on the Boar's Head Piazza? I don't know if it is the team, the owner, or the food which is all from owner Lorenzo's grandmother's recipes. Yum. I ate at the ghostly lovely ristorante last night and had the funniest time. It is late about 22:00pm and although it is slow season at Florence, we had about 10 guests come in. The place is absolutely gorgeous and the food great. Must talk to Silvio who is one of the waiters and "I do not care for politics. I do not even know who the mayor of Florence is. We only know Donald Trump. We think he is smart and will be good for America." And what about Italy? "Italy we know that Matteo resigned and we wait for the new one!" he says
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The Leornardi De Vinci Museum is to
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Hotel Management and Restaurant bus
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ecipes." he says. CASTAGNACCIO Ches
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make the cheese. From the actual po
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eally bad pizzas of 5 euros but we'
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time it is a family lets eat these
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wanted to keep from the old days. Y
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happy. Super happy that people love
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Cristian along with his brother Sim
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1920s. It is worth a fortune. The m
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http://www.laspadaitalia.com/it/ Ri
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friend...that is the way we live...
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: Cosimo Silvestri e Alessandra Sca
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learned from my Grandmother and her
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Okay then I ask if Lorenzo de Medic
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art. My kitchen is my art to show t
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http://www.ladantesca.it/ "My mothe
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Here is the elegance of the entranc
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Above the 3, Generations of fam ily
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always came here. The place has a l
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ight! Alessandro is the Cucina brot
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A bunch of people enjoy ing Guiness
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that came to life the restaurant is
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"You know you could keep the collec
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lovely color of pinkish coral. Beau
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I found the little wine store walki
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"Cammillo is my Grandfather, and he
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whether the review is true and if I
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Here is silly Neri the owner, the t
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I could show my 3Dimensional side w
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the same in America. The President
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her partnership? "Hmm, " she says,
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showers and bath and breakfast for
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"Me and my brothers 3 of us own the
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http://www.oliorestaurant.it/video.
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elong to the Medici family and wher
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oom. I had to show her all the room
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when important guests came to town
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The Elves and the Shoemaker when I
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"Yes, he says. PDFmyURL converts an
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