This wonderful place is closer to my apartment than our trash can. Seriously. And I’m so glad / my wallet is so upset. Henk had told me some older students he knew recommended it. I knew I liked it when I saw on the front door, amongst credit card and rater stickers, a Vespa-sized bumper sticker that said “Life is too short for bad wine.”
When I sat down, I was immediately greeted with bread, olive oil, fresh olives, and a glass of Prosecco. (Champagne:France, Cava:Spain, Prosecco:Italy.) I am picky with olives but only because I have been forever spoiled by tasting true Mediterranean olives. These were the good kind. And they gave me the menu too. It's printed but is definitely a menu someone took great care to write entirely by hand, adding to the trattoria feeling.
I asked my waitress to suggest an antipasto (appetizer) for me. Her favorite was a savory vegetable flan covered with a creamy cheese sauce. It was great. Filling but surprisingly delicate in taste.
For my entrée, I got Trippa alla Fiorentina. I’d been hearing all about Florentine tripe and how it’s so popular here for both fine dishes and quick sandwiches. Completely correct. Don’t knock it until you try it. When properly prepared, tripe has a consistency like well-cooked squid (fork tender with a little bit of pleasant chew) and a beefy taste. This one was served in a tomato-based sauce along with a small dish of grated Parmesan to sprinkle. The saltiness and nuttiness of the Parmesan really complemented the pepper and cream in the sauce.
My only regret was that I didn’t order a lighter contorno (side dish) to balance out the entrée. But then again, I wouldn’t have finished either. Not that the dish was a huge serving, just that it was so rich.
When I sat down, I was immediately greeted with bread, olive oil, fresh olives, and a glass of Prosecco. (Champagne:France, Cava:Spain, Prosecco:Italy.) I am picky with olives but only because I have been forever spoiled by tasting true Mediterranean olives. These were the good kind. And they gave me the menu too. It's printed but is definitely a menu someone took great care to write entirely by hand, adding to the trattoria feeling.
I asked my waitress to suggest an antipasto (appetizer) for me. Her favorite was a savory vegetable flan covered with a creamy cheese sauce. It was great. Filling but surprisingly delicate in taste.
For my entrée, I got Trippa alla Fiorentina. I’d been hearing all about Florentine tripe and how it’s so popular here for both fine dishes and quick sandwiches. Completely correct. Don’t knock it until you try it. When properly prepared, tripe has a consistency like well-cooked squid (fork tender with a little bit of pleasant chew) and a beefy taste. This one was served in a tomato-based sauce along with a small dish of grated Parmesan to sprinkle. The saltiness and nuttiness of the Parmesan really complemented the pepper and cream in the sauce.
My only regret was that I didn’t order a lighter contorno (side dish) to balance out the entrée. But then again, I wouldn’t have finished either. Not that the dish was a huge serving, just that it was so rich.
Via Ghibellina, 70 Rosso
Firenze, Italia 50122
055.2638940
http://www.tirovino.com
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