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Florentine cuisine is closely tied to the seasonality of ingredients, from black kale in winter to fresh fava beans in spring.
For centuries, it has embraced sustainability and the use of leftovers. Dishes like ribollita and bollito reflect this ethos, showcasing the reuse of stale bread and surplus ingredients in a way that predates modern ecological trends.
In traditional Florentine culture, wine was a daily staple, often safer to drink than water.
The “wine windows” (buche del vino), small openings in historical buildings, allowed wine to be sold directly from cellars—a tradition dating back to the 16th century that has been partially revived today.
In Florence, slow and communal lunches, especially on Sundays, are a family tradition. Despite modern changes, historic Florentine trattorias like ours uphold this custom, inviting guests to savor every dish in a relaxed, familial atmosphere.
We are waiting for you at Trattoria Ruggero!
Dishes to Try:
During the Renaissance, Florence was a hub for not only art but also gastronomy. The Medici family hosted lavish banquets, and Catherine de’ Medici brought culinary secrets to France.
Festivals like the Calcio Storico filled Florence’s streets with simple yet iconic foods like lampredotto and bread with beans.
Open Monday, Thursday, Friday Saturday and Sunday
from 12 to 14:30
and from 19 to 22.
Closed on Tuesday and Wednesday.