Scialatielli pasta with clams and scorpion fish fricassée

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Ricotta dumplings “gnudi” with herbs

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Eggplant with half dried tomatoes, “burrata of Andria”

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Cavatelli pasta ’cacio e pepe’ with marinated red prawns and baby squid

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The success of ice cream began in Florence: the true luxury experience at Four Seasons Hotel Firenze is to try the after dinner dessert "Buontalenti affogato with rose elixir of the Officina Profumo Farmaceutica di Santa Maria Novella". The art of gelato revived at Il Palagio restaurant, where tradition and modernity come together. The hotel pays hommage to the original "Gelato Buontalenti" dating from the XV century and its original recipe is still a closely guarded secret.

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Invito a cena al Palagio di Firenze Vita e cucina di Vito #Mollica #ItaliaaTavola

Florence's #burger! prepared for us by Sous Chef Marco: cheddar cheese, bacon, onion, cucumber, tomato…

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