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Sostanza troia

Leave room for dessert, as their torta alla Meringa (a semi-frozen dessert flecked with chocolate and topped with meringue) is scrumptious.
Campolmi was recensioni escort bs not only a great cook, but a real master in the art of the flesh and of the steak alla fiorentina, so much that he used to serve its customers after having turned them with his bare hands on the cast iron, careless.You always have the choice to experience our sites without personalized advertising based on your web browsing activity by visiting the.Still today, going there for dinner means to take a dip in the past load of life and of charm, reliving the magical atmosphere and genuine that only very few florentine trattorias still have.I dont think theres anything else I can add on, the only thing you have to do now is to try the experience of a meal at Sostanza Il troia and Im sure as well as for all of those who have already been there.From there comes the nickname.Some last good advices : the restaurant is closed on Sunday, all the other days it should be better to book; remember that for the 2 for lunch and for the 10:30 at dinner, the kitchen closes and, finally, youre not allowed to pay with.Sostanza Il troia today, not just a restaurant, but a real institution of the city.A single room with white tiles on the wall and paper mats on the tables provides the setting for delicious meals.ITroia, as a tribute to his style, but since this term was considered too strong, threatened not to exploit that that was the real sostanza (it means substance) of his plates, this is the reason why of its current name: Sostanza- Il Troia.
Uffizzi Gallery to admire, botticellis Venus, once in Florence the break at Sostanzas, to enjoy the best steak of your life, is a must.
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Reasonable prices for quality.There was a bit of a wait, and we troia diciottenne were seated with other diners, it's a European thing I guess.DAAs Consumer Choice page, the, nAI's website, and/or the, eU online choices page, from each of your browsers or devices.In fact the uniqueness of this environment is given also by his social circle: puttane cubane it is not uncommon to sit next to tourists from every part of the world, to the florentines doc, or connoisseurs of good regional cuisine and people coming from the world.Via del Porcellana youll meet the owner, massimiliano Costiglioni, and even if the restaurant was born in 1869, starting from 1977 it has been managed with huge success from his family.He was very kind explaining me the story of this milestone of Tuscan cuisine, known by all the Florentine people.
Their artichoke pie is so good than could deserve a separate chapter, and what about wine?
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