Un enorme grazie a Jeff Porter, direttore del beverage per Batali& Bastianich (semplicemente LA cucina e il vino italiano in USA) per averci inserito con queste stupende parole nella sua guida a come spendere 48 ore a Firenze…
Ecco le sue parole!
“This place is literally one hundred years old, in a working-class neighborhood, with an alimenteria in the front, a restaurant in the back, and these old Italian grandmas cooking. It’s also way out by the airport, but it’s worth the trip. First, it’s Bib Gourmand Michelin, and their bruschetta with chicken livers and their fagioli (navy beans cooked in olive oil and rosemary) are to die for. Second, talk to the sommelier and ask if there’s anything off-list. He’ll serve you cool stuff—if he likes you. I got a 1990 vintage Badia a Coltibuono Riserva for around €30. If you’ve heard of a classic Tuscan dish but have never tried it, this is where to order it.” Via Pistoiese 6/R
Trovate qui tutti i suoi altri consigli, decisamente non da turista!