Food

The royalty placed after three and a half years of accurate restorations are reborn. The nineteenth -century environments of the royalty placed on the ground floor of the Vasarian complex and behind the Loggia dei Lanzi, are ready to host the Uffizi restaurant. The announcement is on the launch pad, the menu already defined. While waiting to know the name of the chef, the end of the restorations was celebrated in the presence of the Minister of Culture Gennaro Sangiuliano.

From manifestation of republican power first and then Medici, reserved for the scampols of the noblest and most popular families, to popular tradition par excellence of Florence. From ball game that took place in many other cities in the Middle Ages, to the element of the Florentine DNA. With a cancellation of over two centuries that changed its soul but paradoxically made it more real precisely because it was reinvented. In short, a true invention, a “legend” that like all legends has profound elements of the territory it expresses.

In Florence, the best Fiorentina crushed is eaten at the Gilli Caffè in Piazza della Repubblica, a historic place that won the 2024 edition of the competition dedicated to the traditional city recipe. But in this sweet top 3 there are also other “sacred monsters” of taste. The contest, which has been taking place for 17 years now and is organized by the House of the In the and Festival of the pastry shops, has seen the participation of over 50 realities between pastry shops and ovens of Florence and its province. Among all the requests 30 finalists were selected.

At Carnival in February Florence is transformed with many innumevoli weekly activities. But one of the most famous and unique things in Florence is the typical dessert the legendary crushed to Fiorentina. Or how the citizens of Florence love to call Sperizoly Stiacciata of Florence. Let’s see the origins of this ancient traditional dessert of Florence. Scock because it seems to have origin from the red of the eggs that were crushed inside the bowls where the copost Diesso were mixed. But the original name in the one thousand eight hundred was crushed greased. Thus called her pilgrim arusor father of Italian and Tuscan cuisine of origin. He lived in Florence for a few years where he wrote his book on Italian cuisine.