Feb 9, 2017

Florence (3)

In his book about Florence, David Leavitt talks about Cibreo,

"one of the most famous restaurants in town [which] is divided into two parts, an expensive ristorante and a less-expensive trattoria, where you get the same food at half the price. At the trattoria, however, you have to sit on chairs that challenge the sturdiest back, crowd with strangers at tiny tables,..The food is authentically, one might even say rigorously, Tuscan. Pasta is never served..."

When we arrive for lunch at 1PM, the place is empty, save for two disoriented Japanese. The waiter sits down next to us to explain the specials. We have stuffed rabbit, green salad, potatoes, and orange cheese cake, which is served with a cheerful "ecco qua," (there it is, we learn). We also learn the difference between buono ("good"), and bene ("fine"). Gradually, the place fills up. The wine was a reasonable Chardonnay from Alto Adige ("Südtirol"). 

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