Basilica di Santa Maria Novella
Within walking distance of the Il Giardino Trattoria, Florence offers one of its most beautiful buildings, the Basilica of Santa Maria Novella, which is also one of the most important churches in the city.
The point of reference for the Order of the Dominicans, its construction started at the initiative of the latter, towards the end of 1200 and then progressed in the following centuries, with works of famous artists such as Leon Battista Alberti and Giorgio Vasari among others.
One of the main features of the building is the precious facade covered with white and green marbles, with the classical portal inspired by the Pantheon. The interior is furnished with elements of Gothic architecture. The T - shape is divided into three broad aisles, decorated by the greatest artists of the fourteenth century, Giotto, Masaccio, Brunelleschi, Ghirlandaio, Lippi.
It is certainly one of the places to visit in Florence for both its religious importance and its value as an artistic treasure of great value.
Tuscan cuisine, among the best in Italy, finds the highest expression in the traditional Trattoria Il Giardino.
Here the genuine and simple Tuscan flavors are exalted by even diving in the past with the display of ancient kitchen utensils.
The Tuscan cuisine reflects the history of the customs of the working classes of the past, which, by exploiting the products of the earth, made poor and frugal recipes rich in taste, which remained the hub of the culinary tradition of the region.
Just think of the methodical caution in making the bread not to be thrown, but also used to sting, as is typical for some typical dishes (ribollita, fettunta, panata). Among other things, Tuscan bread without salt represents one of the locality typical of the area.
In addition to the "poor" foods, Tuscan cuisine is the best in the second, especially meat and game, or in the production of delicious salami.
Tuscan cuisine has gained a prominent place in the world's culinary traditions thanks to the simplicity of its ingredients and above all to the genuineness of the same, which although frugal give it an unmistakable and delicious flavor.
Ribollita is one of the best-known dishes of Tuscan tradition and certainly one of the most representative of regional cuisine.
Its name comes from the habit of using previously cooked vegetables, and flatten them together with stale bread. Ribollita is a poor soup, which is made in various versions throughout Tuscany, but which, in order to define it, must contain beans and two types of cabbage: black cabbage and black cabbage.
We present the recipe of the ribollita in Florence, which we also make here at the Il Giardino Trattoria. The necessary ingredients are sprouts, black kale, bread (possibly stale), oil, tomatoes, potatoes, onions, carrots, celery, pepper, beans, leeks and beets. The preparation consists in cooking all the vegetables first separately and then combining them in an amalgam with a certain creaminess. The ribolite is then assembled with layers of stale bread. It's good to prepare it in advance to enjoy it the next day.
For more details on the preparation you can see the following address or choose to taste it directly in our trattoria, where you can enjoy and enjoy all the Tuscan tradition.