A GOURMAND’S SECRET GUIDE TO DINING OUT IN FLORENCE - Best Crostini
By Indira Jansens
In Italy, many of the specials and menus will be composed around the seasonal produce. In the spring, there might be fried zucchini flowers, and in the fall, porcini mushrooms, truffle dishes and desserts featuring chestnuts. It’s best to eat these seasonal delicacies as they crop up in osterias and ristoranti in the form of antipasti, primi, secondi and dessert!
I've composed a Best of List in Florence. Some of the foods are strictly local, and some are well known.
Best Crostini:
Crostini are antipasti/appetizers, and can be served as arrangements with two or three different toppings. The bread is rustic Tuscan bread that is lightly brushed with olive oil, then lightly toasted. The most traditional one is the Crostini alla Toscana, made from chicken liver, capers and herbs.
Fuori Porta, in the San Niccolo quarter serves up the best Crostini or more aptly called Crostoni, due to their massive size. The 'toppings' range from Asiago and Prosciutto to Truffle and Wild Mushroom spreads and countless more. They also have wonderfully simple pastas, as well as a remarkable wine list from many regions of Italy and France.
Fuori Porta is situated cleverly at the base of the steps that lead to Piazzale Michaelangelo. Take a brisk walk up the steps to the Piazza to work up your appetite and take in panoramic views of the city, then celebrate the feat with a nice Barbera and some Crostoni!
Indira Jansens is a freelance travel writer and caterer based in Hollywood. She may be reached via email: indirajansens@gmail.com
In Italy, many of the specials and menus will be composed around the seasonal produce. In the spring, there might be fried zucchini flowers, and in the fall, porcini mushrooms, truffle dishes and desserts featuring chestnuts. It’s best to eat these seasonal delicacies as they crop up in osterias and ristoranti in the form of antipasti, primi, secondi and dessert!
I've composed a Best of List in Florence. Some of the foods are strictly local, and some are well known.
Best Crostini:
Crostini are antipasti/appetizers, and can be served as arrangements with two or three different toppings. The bread is rustic Tuscan bread that is lightly brushed with olive oil, then lightly toasted. The most traditional one is the Crostini alla Toscana, made from chicken liver, capers and herbs.
Fuori Porta, in the San Niccolo quarter serves up the best Crostini or more aptly called Crostoni, due to their massive size. The 'toppings' range from Asiago and Prosciutto to Truffle and Wild Mushroom spreads and countless more. They also have wonderfully simple pastas, as well as a remarkable wine list from many regions of Italy and France.
Fuori Porta is situated cleverly at the base of the steps that lead to Piazzale Michaelangelo. Take a brisk walk up the steps to the Piazza to work up your appetite and take in panoramic views of the city, then celebrate the feat with a nice Barbera and some Crostoni!
Indira Jansens is a freelance travel writer and caterer based in Hollywood. She may be reached via email: indirajansens@gmail.com
posted by BAWGAWK! @ 2:25 PM
<< Home