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Bollito has ancient roots as a traditional dish of Tuscan and Florentine cuisine. Originating as a humble meal, it made use of tougher cuts of meat that became tender through boiling, resulting in a flavorful and nutritious dish.
The broth from bollito is always reused, reflecting the “zero waste” principle of Tuscan cooking, enriching risottos, soups, and even ribollita!
The technique and choice of meat greatly influence the dish’s flavor. Trattoria Da Ruggero carefully selects high-quality ingredients: beef, veal, chicken, capon, and aromatics like carrots, celery, onions, bay leaves, peppercorns, and cloves.
In keeping with tradition, we use few cuts but great quality, respecting the simplicity and essentiality of Tuscan cuisine.
Bollito is often served with sauces like salsa verde. Some Florentines enjoy it with fruit mustard, which adds a sweet-and-sour twist that enhances the delicate flavors of the meat.
Robust red wines such as Chianti Classico or Brunello di Montalcino pair wonderfully, with their bold tannins complementing the dish’s richness.
In Florence, bollito has long been a festive dish and a symbol of abundance. During Christmas or family gatherings, it takes center stage, emphasizing the joy of sharing and conviviality.
Book your table at Trattoria Da Ruggero in Florence, just steps from the Boboli Gardens and Palazzo Pitti.
Open Monday, Thursday, Friday Saturday and Sunday
from 12 to 14:30
and from 19 to 22.
Closed on Tuesday and Wednesday.