For me, I think one of the greatest benefits of my husband’s job is that he travels internationally for work at least couple times a year. The best part is that we’ve figured out a way to make that work for the both of us…I join him either the weekend before or after depending on his schedule. While he was overseas in London at the beginning of his trip, I met him a few days later at the Charles de Gaulle airport.
Although this time was a bit more work to make this trip happen as my flight was cancelled the night before I was supposed to depart. After a lot of finger crossing, the long turmoil of re-booking and delays getting myself to Paris for that connecting flight, the entire experience paid off. Florence was magnificent off season!
The lines for most of the tourist attractions were short and the guidebook we purchased before the trip gave us pointers to visit the museums in the evening closer to closing times as most of the tourists visiting for the day have departed.
Now this is a food blog so enough about touring Florence’s museums and gorgeous cityscape. Onto the meals…
‘Bistecca alla Fiorentina’ or ‘beefsteak Florentine style’, consists of a T-bone traditionally sourced from either Chianina or Maremmana breeds of cattle. A favorite of Tuscany cuisine and highly recommended by not only our waiter but our hotel concierge. The steak is grilled over a wood fire, seasoned with salt and sometimes black pepper, and olive oil, applied immediately after the meat is retired from the grill. I had to convince my other half that he wanted steak as this thickly cut, and very large “Bistecca” is often shared between two or more people. After the first bite, it was apparent we made an excellent choice.
That next night though was something of a culinary masterpiece that we experienced at Club Culinario Toscano da Osvaldo. The restaurant was unique from the pictures and reviews we found online, but the recommendations from the hotel staff made us add it to the list immediately. After being greeted by the waiter, we felt very welcomed and opened ourselves up to the recommendations by the staff. While reviewing the menu, he mentioned the pork chop as one of his favorite items. He mentioned that the technique for cooking is spectacular; they leave the skin on to sear in the juices proving for a very moist and tender chop. After I ordered and while awaiting the food to be delivered to the table, I was regretting my decision. That changed after my first bite, it was absolutely INCREDIBLE! This was one of the best dishes I’ve ever experienced.
While we try our hardest to eat paleo as often as possible, we are in Italy and 80% is not too bad. We tried to resist ordering the pasta those first few nights but by the last, we gave in to temptation. The pasta and beef ragu was unbelievably delicious! After a short 4 nights in Florence, it is safe to say we will be back!