We slept in and made a quick trip to the Market to explore on our own, then later on had a walking food tour of Florence to get tips on foods unique to Florence and where to find the best of the best! You need to get a handle on the food scene right away if you're going to blend in with the Italians. Although I'm fairly sure walking around with my phone in my had and Bry with a backpack pegged us as out of towners right off the bat. 🤔
Tina was our guide with Eating Europe. We loved her! First, she took us to Pasticceria Forno, where we met the owner, who was 97 years old. She ran the pastry shop for over 60 years! Tina said that every day she dresses to the nines. We loved her!
Next, Tina took us to Zanobini's wine bar. The Zanobini brothers have been making wine since before 1944. Now Mario, one of the sons, is running the business. We were able to meet him and sample the award winning wines in his private wine cellar, an opportunity only open to us because of Tina's relationship with the family. We were honored!
The gentleman at the beginning of the video in a blazer and glasses is Mario Zanobini himself! We spent quite a bit of time talking to him at the end of our stay. He's genuine and down to earth and answered our questions sincerely.
We have learned so much about Chianti wines, so now is time for me to regurgitate what we've learned. Chiani Classico is the wine from the best grapes in the region. The dark orange on the map is where the grapes grow best - it is between the towns of Florence, Pisa, Sienna, and Arezo. I didn't realize that Chianti isn't actually a grape, but a blend of grapes. The government regulates the wines, and to be a true Chianti Classico the wine must be made from at least 80% Sangiovese grapes produced in the dark orange area, and then the rest can be made up of one or more other wines from the region such as merlot, cabernet savignon, etc. As sangiovese is my favorite, it's no wonder that I enjoy CC wines!
Cocoli were served with the wine at each stop. Cocoli means to cuddle, so cute! In this case it is a cured meat, cheese, bread, or cracker appetizer - typically whatever the wine pairs well with.
We were able to sample 5 wines at this stop, three made by the Zanobini brothers, and two others. Each wine falls into one of the categories below:
- Vino da tavola, or basic table wines.
- IGT (Indicazione Geografica Tipica) is an Italian wine classification created in 1992 for quality wines that do not meet the strict regulations of DOC/DOCG, allowing producers more freedom with grape varieties and techniques. Known as "Typical Geographical Indication," IGT wines are often high-quality, international-style, or "Super Tuscan" wines. The wine to the far left was a Super Tuscan and it was delicious!
- DOC stands for Denominazione di Origine Controllata ("Controlled Designation of Origin"), an Italian wine classification ensuring quality and authenticity. These wines are produced in specific regions using strict regulations regarding grape varieties, yields, and aging. It indicates a regulated, authentic Italian wine, often considered superior to table wine (IGT) but below DOCG.
- DOCG (Denominazione di Origine Controllata e Garantita) is Italy's highest quality classification for wine, representing prestigious, strictly regulated wines. It guarantees the geographic origin, traditional production methods, and superior quality, marked by a numbered government seal on the bottleneck. Examples include Barolo, Chianti Classico, and Amarone.
If you look again at the bottles above, on the bottle 2nd from the right you see and band on the neck of the bottle with the DOC band. On the two bottles to the left of it you can see the DOCG band. Tina had us try the Super Tuscan to show us that superior wines can be IGT - it gives the wine makers more freedom to try new blends or processes and be creative.
The wine on the far right is a Rosato. It is a lighter color because they remove all the skins just 24 hours into fermentation. This produces a lighter color because the skins provide color. It also produces a lighter flavor that was delicious.
We gained so much knowlege in just the first two stops! But there is more! Next we head to Simbiosi, and organic pasta restaurant.
We loved that we got to see the chef preparing the food! Tina is showing us the type of truffle that will be used in our angel hair pasta. Did you know there are several types of truffles?
The first pasta on the menu was an angel hair with truffles and a peccorino, olive oil sauce. It was fantastic! Did you know that truffles cannot be cooked or it ruins the flavor? I had no idea! The second pasta we had was a potato ravioli with a wild boar ragu. Also, delicious! We have been so surprised at how much they use potatoes. They have potatoes as a side for pasta dishes, inside pasta, on top of pizza - they're everywhere!
Next stop, Cantina De'Pucci for Florentine Steak. We stopped at a wine window on the way in! Our first one, so fun!
A little history, Emilio Pucci (1914–1992) was an Italian aristocrat and fashion designer known as the "Prince of Prints". He revolutionized 1950s-60s fashion with vibrant, kaleidoscopic, geometric patterns and lightweight, stretch fabrics. Famous for sportswear, silk jerseys, and luxury swimwear, he became an icon of Italian jet-set style worn by celebrities like Marilyn Monroe and Jacqueline Kennedy.
Traditional Florentine steak is made with a T-bone. It is thickly cut - the one above is about 3 inches thick! They bring it to your table for you to approve, then they cook it up. Florentine steak is made rare. They cook it on a grill, 5 minutes on one side, 5 minutes on the other side and 5 minutes on flat side on top. Once cooked, they bring it back sliced and on the plate.
Tina told us it's a sign that you appreciated the meal if you eat the meat off the bone at the table. Team Hill stepped up to the plate!
Our final stop was at La Strega Nocciola Gelateria for the best gelato I've ever had! I chose lavender, and it was divine! I wish I could show it to you, but it went down too darn fast!
Thank you, Tina, for a lovely day! We get to go to bed with full bellies and happy hearts! 🩷
