I was in Firenze a night, in the historic centre and I was literally craving for food, so, when dinner time came up I ran into this small cantinetta restaurant, in Via dei Tavolini 18/r. The street is very picturesque, as on the other side of it there are an exquisite ice-cream parlour and a letterpress artisan shop.
The food serviced here is coming from the Verrazzano farm property located in the Florentine Chianti hills. The Cantina in the centre is actually is working in the ancient venues of a bakery. The estate in Chianti also offers rooms and apartments for holidays.
When you enter, you will find on your left a long bench for coffees, breakfast, the counter and the window display of pastries and fresh-made brad. Straight in front of you, there is the canteen place, with a wide range of wines (coming from the farm vineyards) and typical products to taste, as honey, oil and vinegar. The expert and cordial staff can prepare for the visitors delicious sandwiches with soppressata or salame, focacce with pecorino, cecina and castagnaccio-the chestnut flour pie.
At the right of this spot you can sit in a narrow but very elegant corner; the seats available are around for twenty people, no more. I am informed that another room for maximum thirty people is available, but I had my dinner on the smaller one.
We guests were in this tiny square, four tiny tables almost attached to each other, but It was no bother, as the atmosphere and the care of the whole place looked promising.
We read the menu and we ordered all the unknown Tuscan dish from it, while being pampered up from the truly and patient waiter assigned to our table. I drink just white wine, thus I suggest starting with a good glass of Brut, a famous sparkling wine, one of my favourite.
That's what I suggest you to try:
1. Cutting board of several crostini: with pork lard, for individual not seeking for a diet; pecorino, honey and figs mustard, for lovers of exotic mixes that perfectly balance one another;
• pecorino, caramelised raisin and lemon peel.
2. Cutting board of focacce:
• Soft dough filled with stracchino and peas;
• Stuffed with sliced cherry tomatoes, basil and mozzarella, the Italian flavour and coloured focaccia;
• just the simple one with cheese.
3. Vegetarian cecina. Cecina is a simple savoury pie made with chickpeas flour. When baked, it assumes a golden hue. On top you can put grilled vegetables such as zucchini, eggplant or capsicum, or onions, sausage and anchovies (it depends on which region and city you are visiting). Eventually, a sprinkle of black pepper and extra olive oil is required.
The cantinetta is in Florence historic centre, close to Bargello Museum, Palazzo Vecchio and Santa Maria del Fiore Cathedral.