L’Osteria di Giovanni
Piccione del Valdarno arrosto ripieno di salsiccia al finocchio e cavolo nero
Pigeon has a significant role in the traditional Tuscan cuisine, mainly in Valdarno. By this recipe, the fowl is stuffed with salsiccia with fennel, unmistakeable flavour of the Tuscan cold cuts, cavolo nero, special cabbage typical of the Florence cooking. Guests are spoilt by this dish that should be accompanied by a suitable Tuscan red wine.
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The Restaurant
L’Osteria di Giovanni
of Giovanni Latini
The amazing thing about visiting Florence is the thrill of experiencing its famous monuments and the constant surprise of getting to know stories that made this town great. That’s the case of the Latinis, restaurateurs for over fifty years, or rather from grandfather Narciso’s wine-shop that Caterina and Chiari, his grandchildren, have turned into a famed restaurant thanks to their long...
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Buon ricordo Plate
Where we are
Firenze
Via del Moro, 18,20,22 R
CAP 50123
Tel. 055.284897
Fax 055.210004
www.osteriadigiovanni.com
info@osteriadigiovanni.com
Opening and closing time
Closed on Tuesdays.
Holidays: August from 1 to 15.