Left at the Fork

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Category: Florence

Tortelli di Patate al Capriolo: potato-filled ravioli with a venison sauce

Trattoria Mario, Florence, Tuscany, Italy

July 28, 2015 / / 0 Comments

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Noccioloni su' Fagioli: bean soup with pasta. Bean soups with pasta or farro (a type of wheat) frequently appear on Tuscan menus. The beans in this soup have been pureed to a smooth texture.

Noccioloni su’ Fagioli: bean soup with pasta. Bean soups with pasta or farro (a type of wheat) frequently appear on Tuscan menus. The beans in this soup have been pureed to a smooth texture.

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Insalatina di Zucchine, Parmigiano, Pinoli e Olio di Tartufo: A very beautiful salad of thinly sliced zucchini with Parmigiana, pine nuts, and truffle oil

Ristorante Buca Mario, Florence, Italy

July 5, 2015 / / 0 Comments

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1/2 Melone al Porto: The melons we encountered were just amazing. Never have we had melon in the US as ripe, sweet, and full of flavor as the ones we had in Italy.

1/2 Melone al Porto: The melons we encountered were just amazing. Never have we had melon in the US as ripe, sweet, and full of flavor as the ones we had in Italy.

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Fig gelato and prickly pear gelato. There were fig trees on the property of our villa, and the fruit was perfectly ripe (we harvested and consumed many pounds). So it made sense that all the local gelaterias featured fig gelato. The prickly pear is called, in Italian, fichi d'India (Indian fig), interestingly enough. The flavor has some similarity to strawberry. Both tasted intensely and honestly of the fruit itself (well, the fig did - don't think we've ever eaten prickly pears, but it did taste great).

Carabé, Florence Italy

November 28, 2014 / / 0 Comments

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From the left: apricot, "fruit salad," banana, melon, and fig. It's all called "gelato," but the quantity of dairy greatly varies, depending on the flavor and gelateria. Fruit flavors tend to have less milk, and the flavors we tried had little or none; they seemed to be, essentially, sorbets or cremolatas.

From the left: apricot, “fruit salad,” banana, melon, and fig. It’s all called “gelato,” but the quantity of dairy greatly varies, depending on the flavor and gelateria. Fruit flavors tend to have less milk, and the flavors we tried had little or none; they seemed to be, essentially, sorbets or cremolatas.

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