Cibreo is one of Florence’s top gourmet restaurants, but if you manage to get a table in the adjoining, much less formal trattoria (you can’t book and there’s always a line), you eat the same food at a fraction of the price. Chef Fabio Picchi’s Tuscan-rooted specialties are legendary and he is famous for not serving pasta. Instead, you can feast on velvety yellow pepper soup, polenta with melted, herb-infused butter, polpettone (meat loaf) with mashed potato, stuffed chicken neck (which tastes a lot better than it sounds) and the best flourless chocolate cake you will have ever eaten.
NEW PRESS PHOTO Firenze 23 MAY 2003 FLORENCE AND TUSCANY 2003
PRESSPHOTO
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Luxury for less
Cibreo is one of Florence’s top gourmet restaurants, but if you manage to get a table in the adjoining, much less formal trattoria (you can’t book and there’s always a line), you eat the same food at a fraction of the price. Chef Fabio Picchi’s Tuscan-rooted specialties are legendary and he is famous for not serving pasta. Instead, you can feast on velvety yellow pepper soup, polenta with melted, herb-infused butter, polpettone (meat loaf) with mashed potato, stuffed chicken neck (which tastes a lot better than it sounds) and the best flourless chocolate cake you will have ever eaten.
