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Slow Food

Giovanna F.

Firenze (FI) - Toscana

Like Alice who loses herself in Wonderland and falls under its enchanted spell, even in fairytale-like and romantic Boboli Gardens we can experience the same amazement. Here, just outside one of the entrances of the most famous gardens in Italy, which houses the history of Florence, is Giovanna’s home, where we can enjoy a beautiful view of the city.

Our Cesarina has always loved to cook. As a child, it was a game, as a young woman, a hobby. Now, it is a way for her to care for her family and to create moments of joy around the table with friends and relatives. Giovanna spends most of her day organizing meals, looking to buy quality products to prepare healthy dishes without, however, sacrificing the pleasure and richness of good Italian and Tuscan recipes.  

The magic of Boboli Gardens

After losing yourself in the magical atmosphere of Boboli Gardens, the magic continues at the home of our Cesarina, who has us experience typically Tuscan flavors, from appetizer to dessert, as we work our way through the wines, a world-renowned symbol of Italian quality.

In Tuscany, fried pasta has many different names and comes in many different forms. Known as coccoli in Florence, our Cesarina has chosen this savory delicacy to accompany a plate of Tuscan prosciutto (cured ham) and stracchino (soft cheese) to begin a wonderful culinary encounter that continues with ribollita.  The famous antique cookbook, Artusi, describes ribollita as a Tuscan peasant soup, although "out of modesty, we label it peasant, even though we are convinced that it can be enjoyed by everyone, including the gentleman."  This dish is made with plenty of seasonal vegetables, beans, day old bread and lots of care and patience. The main dish instead bears a courtly name that brings into play the great Florentine Renaissance architect, the Peposo of Brunelleschi. A beef stew with an intense and decisive flavor, the recipe has very old origins, dating back to the times of Brunelleschi. The side dish bears the colors of autumn, a mix of local and seasonal vegetables.

The dessert is a hallmark of the Tuscan confectionery tradition, biscotti di Prato, also known as Cantucci. These wonderful traditional cookies are served with an excellent glass of Vin Santo.

  • 'Coccoli' with Tuscan prosciutto (cured ham) and stracchino (soft cheese) 
  • Ribollita (soup of seasonal vegetables, beans, bread)
  • 'Peposo of Brunelleschi' (beef stew)
  • Local and seasonal vegetables
  • Cantucci and Vin Santo