Fine Florentine dining that won’t break the bank

Food lies at the heart of Italian culture and is one of the many enticing factors that attract the massive volume of tourists to its cities every year. The Tuscan kitchen is known as “cucina povera”, which literally translates as poor kitchen. The ethos of traditional Tuscan cooking is the use of fresh ingredients to create basic dishes that are wholesome and tasty, where preparation and process are fundamental to the outcome of each dish. It is essential to try some of the local cuisine during any trip to the Tuscan capital and this blog aims to offer a few suggestions for trying authentic and reasonably priced Florentine cuisine that will inspire you to try some cooking in your own Florence apartment.

Il Rifrullo
Situated in a charming and tranquil setting on the left side of the River Arno, Il Rufrullo boasts a picturesque garden that overlooks Florence’s medieval walls. The lunch menu offers an array of pasta dishes, traditional Tuscan soups, salads, hot and cold plates and a range of Tuscan specialties that are defined by the seasons. A popular favourite among locals is the Sunday brunch. It is still quite a novelty for a restaurant to open on Sunday in Florence and Il Rufrullo has catered for that market with its Sunday all you can eat buffet, which offers a vast range of foods both traditional and modern (5-15 € main course).
Il Rufrullo is located at via San Niccolò, 55, Florence.
http://www.ilrifrullo.com/


Ristorante del Fagioli
This is a traditional family run restaurant that offers only traditional Tuscan fare. It is considered by many to be one of the best places in Florence to try the famous bistecca fiorentina. In traditional Tuscan style the menu is heavily influenced by the foods that are in season at that particular time. Other specialties include, arista di maiale al forno—very thinly cut slices of pork loin, seasoned with fried garlic and sage and involtini di Gigi—thin slices of beef stuffed with cheese, ham and artichokes, rolled, and braised in butter and olive oil. Antonio, the restaurant manager will be happy to offer you his suggestions and the whole family of staff are very friendly and eager to converse with the diners. For the quality of food and service provided, Ristorante del Faglioli offers some of the most reasonable prices in Florence. (5-15€ main course)
Corso Dei Tintori, 47/R Florence.
Check this video.

Osteria de' Benci
Another favourite among locals and regular visitors alike, the Osteria de´Benci features on the list of many gastronomy tourist’s itinerary. The menu selection is diverse while preserving a strong Tuscan influence. This is a particularly good choice for tourists that don’t speak much English as the friendly staff are on hand to help and offer their own personal suggestions. Marco Meneghini, creates a welcoming and authentic atmosphere and the surroundings are in a typical Florentine style. The grilled meats are of a very high standard as are the pasta dishes, which come highly recommended in many popular guides and online reviews. If you have room for desert after your meal then it is definitively worth trying, though due to the size of the portions here it is often impossible to even manage a coffee after the main meal! Very reasonably priced for the amount of food and very friendly staff ( main courses from 5-15€).
Via de' Benci 13r, Florence
Review of the Osteria.

Florentine Cuisine: Bistecca alla Fiorentina

Many restaurants in Florence specialise in this typical steak, Bistecca a la Fiorentina, also known as Porterhouse steak. If you want to cook at home in your Florence apartment and want to impress, here’s an easy guide to preparing your own Bistecca alla Fiorentina.

Firstly you’ll need the right cuts at the macellaio (butchers). Bistecca alla Fiorentina uses local Chianina beef. These are huge white oxen raised in the Val di Chiana; their meat is tender and full of flavour.

You’ll need about 10 minutes to prepare the steaks and roughly half an hour to cook, depending on how rare or well-done you require the steaks.

Ingredients: Thick Chianina steaks, fresh cracked pepper and salt to taste.

Firstly, place the steaks in a hot grilled frying pan (if you do not have a charcoal grill) and let them sear briefly, then reduce the heat and cook slowly for a few minutes.

As soon as the steak will come off the grill easily, turn it and sprinkle salt over the grilled surface. After a few minutes on the other side, turn it again and apply salt on the surface. The seared surface will act as a barrier against the salt drawing moisture from the steak.

The next two turns of the steak should be for applying the fresh cracked pepper.

What’s important in cooking the steak is the first few minutes on high heat, to seal the exterior, followed by a constant medium heat to allow the steak to cook to your liking.

A 1-inch steak , for example, needs about 10 minutes if you want it rare, or medium about 15 minutes.

A 2-inch steak needs about 20 minutes rare and just over 25 minutes to become medium-cooked.

Bear in mind also that the steak will continue to cook a couple of minutes after you have removed it from the heat, so add a minute or two onto the estimated time for each steak. Also, if the meat has been kept at room temperature, it will cook a little faster.

Bistecca alla Fiorentina is best served in your Florence apartment, on the terrace or balcony, with a lemon wedge, a fresh green salad and a fine bottle of Chianti wine from your nearby enoteca (wine shop).
Buonissimo!