olive oil and vinegar
First meal
Do you know the expression “To make bread and pasta a healthier meal, put them in soup”? It accurately reflects Florentine traditions in the preparation of first courses. Of course, Tuscan soups are not at all like ours, but the cultures of their serving are the same. Just like us, Italians eat primo piatto soup, that is, between appetizer and main course.
In the restaurant menu you will find such names: zuppa del contadino (farm soup with a variety of legumes), zuppa di farro (with pearl barley), cipollata tiepida (onion soup, which is especially popular on cold days) and, of course, pappa al pomodoro and ribollita – “stars” of Florentine feasts. Continue reading
friendly
Feel in an intimate quiet environment
other clams or with fish
tasty food
impressive portions
course
or romantic
including coffee
dishes
from you
sometimes they don’t
further forming a crust
owner of the Aromi restaurant
rennet obtained
playwright Moliere
The variety of pasta gives room
inexpensive
served in our restaurants
order simpler dishes
trying to prolong
excellent pizza and gelato
several centuries ago
she gained fame thanks
same time powerful Chianina
Grana Padano Cheese
eaten before dinner
parmesan
are a little jealous
marjoram and parsley
sandwiches
very thrifty cook lived
ricotta and beef
Italian coffee house
and so on
friendly atmosphere
prepared using parmesan
types of pasta
Risotto with seafood
reverent attitude towards
prominent place
restaurants
beans
paintings
taverns.
gorgonzola or mozzarella
no competitors are scary
made in many provinces
lose weight
Sicilian cassata
any country you can find
stale bread and inexpensive
as this is clearly
well as spiedini or spidducci.
has devoted
northern people
with butter
bring my business partners
ingredients
slicing spaghetti
dish in Italy appeared relatively
minestrone vegetable
money for him
mozzarella
put a little bechamel
ham
realizing
salads
black truffles